Ingredients:
1 cup Basmati rice
2 cups water
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds (Jeera)
2-3 green cardamom pods
1-inch cinnamon stick
2-3 cloves
1 bay leaf
A pinch of asafoetida (hing)
Salt to taste
Instructions:
Wash or clean the Basmati rice under cold water . This step removes excess starch from the rice.
Soak the rice in water for 30 minutes. Drain the water and set the soaked rice aside.
In a large pot or rice cooker, add 2 cups of water and the soaked rice. Cook the rice until it’s 80% cooked. This ensures that the rice grains remain separate and not overcooked.
Once the rice is 80% cooked, drain any excess water and spread the rice on a large plate to cool down.
In a separate pan or skillet, heat 2 tablespoons of ghee or vegetable oil over medium heat.
Add the cumin seeds (Jeera) to the hot ghee or oil and let them sizzle and release their aroma. Be careful not to burn the cumin seeds.
Add the green cardamom pods, cinnamon stick, cloves, bay leaf, and a pinch of asafoetida (hing) to the pan. Sauté the spices for a minute until they become fragrant.
Add the partially cooked rice to the pan and gently mix it with the spices and ghee or oil. Mix it gently so that the ruce grains wont break.
Sprinkle salt over the rice and give it a gentle stir to evenly distribute the salt.
Cover the pan with a tight-fitting lid and let the Zeera Rice cook on low heat for about 5-7 minutes, or until the rice is fully cooked and fluffy.
Once the rice is fully cooked, turn off the heat and let it sit covered for a few more minutes to allow the flavors to meld together.
Fluff the rice with a fork, and your restaurant-style Indian Jeera Rice is now ready to be served!
