JEERA RICE RECIPE 


Add-ins:

1 glass Long grain Basmati rice

2 tsp Jeera (cumin seeds)

1 Bay leaf

3 Cloves

1 Cinnamon stays

1 tbsp Ghee

1 tsp lemon juice (discretionary)

2 glasses of water

Salt To Taste

Step by step instructions to make punjabi jeera rice:

Wash the rice 2 -3 times and absorb water for 60 minutes.

Heat ghee in a substantial vessel include bayleaf, cloves, cinnamon stick, cumin seeds and let the cumin seeds sputter.

Channel water from the rice and add to the vessel. Include salt, water and blend well. Heat it to the point of boiling and afterward cover with a top and bring down the fire.

Cook for 10 - 15 minutes or until the rice is carried out and water has dissipated. Note: 1. When the rice is cooked blend it with the assistance of a fork. This will help separate each one grain. 2. Keep the cover open overall the steam will further cook the rice.3. It is desirable over cook the rice closer to the time of serving.

Serve jeera rice hot with any fiery curry or raita.