Jeera rice recipe: Cumin rice is not only an important part of the Indian kitchen, but also in restaurant it is often served with excellent taste and fragrance. The easier it seems to make cumin seeds is not as easy. In this dish, everything matters from small spices to cooking method. We have brought for you some tips, tricks and a great recipe, with which you can make this dish best.

How to make cumin seeds?

Material

1 cup of basmati rice (washed and soaked for 20-30 minutes)

2 tablespoon ghee or oil

1-2 tsp cumin (cumin)

1-2 bottom leaves (optional)

2-3 cloves (optional)

1 small piece of darling (optional)

1-2 cardamom seeds (optional)

1-2 dry red chili (optional)

2 cups of water (1 cup for rice)

Taste

Fresh coriander leaves for garnish

Method

Wash the basmati rice thoroughly, then soak the rice in water for 20-30 minutes and then sieve. This makes rice cook properly and does not stick.

Heat ghee or oil in a large pan or deep pan. When the oil is hot, add cumin seeds and let it lick for 10 seconds. This causes the aromatic oil of cumin.

If you want more taste, you can also add bay leaves, cloves, daruni, cardamom and dry red chili. Let them crackle for a few seconds so that they can taste and scent. It is optional.

Now wash it and add rice filled and mix the rice in the spices while stirring with a light hand for 1-2 minutes. This makes rice coats with spices and does not stick after cooking.

Add 2 cups of water and add salt as per taste. Mix with a light hand. Now keep the pan covered till the water boils.

When the water starts boiling, slow down the heat and cover the pan and let it cook for 12-15 minutes, or until the rice is cooked and all the water dries up. Do not run rice too much, they can break.

When the rice is cooked, turn off the heat and leave the pan for 5 minutes. Then turn the rice with a light hand and move it so that the rice remains separate and loose. Garnish with coriander leaves and serve.

What to do :

Keep the rice soaked: Soaking the rice for 20-30 minutes cooks well and its grains remain separate.

Use Ghee: Use Ghee, as it gives cumin seeds a special taste and fragrance. Ghee is more delicious than oil.

Add fresh cumin seeds: Use fresh cumin. Fresh cumin causes more taste.

Cook on low heat: After adding water and rice, always cook on low flame. Cooking on high flame can burn or stick rice.

Cover the rice after cooking: After rice cook, leave the pan for 5 minutes and leave it so that the rice cooks well in your steam and remains moisture.

Stir the rice with a fork: After covering the rice, flip it with a light hand with a thorn. This keeps rice separate and Phulfi.

What not to do:

Do not add too much rice to the pan. If you are making large amounts of rice, do not fill the pan too much. This can cause and stick rice to cook together.

Do not move rice too much: When rice is cooking, do not shake rice too much. This can break and stick rice.

Keep the water ratio correct: Keep the water ratio correct for rice. Rice can be soft and sticky by adding too much water, while adding less water can keep half -baked.