- 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.