“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” ― Craig Claiborne
Easy Jeera Rice/How to make Jeera Rice
Basmati rice (washed and soaked in water for 20 min) – 1 cup
Cumin seeds (Jeera) – 1 tsps.
Ghee (you can take oil also) – 2 tsps
Chopped coriander leaves – 1/2 cup
Water – 2 cups
Dry red chilli – 1
Cinnamon stick – 1 inch
Black pepper – 4-5
Salt – 1/2 tsp to taste
Pre heat a Kadai or Frying pan with lid on Stove.
Add ghee in the utensil. When ghee melts add the cinnamon stick, dry red chilly black paper and cumin seeds.
Fry it for few seconds on medium flame.
Now add soaked basmati rice mix it well and fry for 2-3 min.
After 2-3 min add 2 cup of water and salt ½ tsp.
Cover the Kadai/Frying pan and cook it on high flame till it starts boiling.
Once water boiled reduce the flame to medium and cook it for 6-7 minutes.
If water is still, there in the container then Cook for another few minutes till the rice has adsorbed all the water.
Turn off the flame, cover the utensil and leave the rice for 5 min. Be sure not to skip the resting step at the end, this helps the moisture in the rice redistributes itself for a more uniform texture.
Press the rice gently with your fingers, if it’s fluffy and soft that means that Jeera rice is ready.
You can add chopped coriander or basil leaves for garnishing.