Jeera (cumin) rice

Ingredients:
Basmati rice, raw - 1 cup
Cumin seeds - 1 to 1.5 tsp
Ghee - 1 tbsp or as desired
Salt - to taste
Water - 1.5 cups

Method:
Wash the rice 3-4 times, mixing with your hand to remove the excess starch. Soak in water for 15-20 min. Drain.

Heat a wok. Add ghee. When ghee is hot, add cumin seeds. The ghee should be hot enough that the seeds immediately start to splutter. Stir well for 2 min, then add the drained rice. Stir well and sauté for a few minutes, until the rice grains start turning bright white. Add salt and water. Mix.

At this point, you can either cook the rice in the pot or transfer to an electric rice cooker. If the former, bring the water to a boil on high heat, then cook covered until the water is absorbed. If the latter, transfer the contents to the cooker pot and cook as you would. Once cooking is completed, let rest covered for 10 min. Before serving, use a fork to fluff up the rice.

Serve with gravy of your choice.

Author: Shrinkingsodacan