Jeera Rice

 :

250 grams basmati rice
500 grams water
30 gramss ghee or oil
6 grams cumin seeds (jeera)
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf
15 grams Salt
Fresh coriander leaves for garnish (optional)

 Instructions:

1. **Rinse and Soak the Rice:**
   Rinse the basmati rice under cold water until the water runs clear.
   Soak the rice in water for about 30 minutes. Drain the water.

2. **Cook the Rice:**
   In a heavy-bottomed pan, heat ghee or oil over medium heat.
   Add cumin seeds and let them splutter.
   Add green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.

3. **Add Rice and Water:**
   Add the soaked and drained basmati rice to the pan. Gently stir to coat the rice with the spices.
   Pour in 500 grams of water. Add 15 grams Salt.

4. **Bring to a Boil:**
   Bring the water to a boil. Once it starts boiling, reduce the heat to low.

5. **Simmer and Cook:**
   Cover the pan with a tight-fitting lid. Let the rice simmer on low heat for about 1520 minutes or until the rice is cooked and the water is absorbed.

6. **Fluff the Rice:**
   Once the rice is cooked, turn off the heat. Let it sit, covered, for a few minutes.
   Fluff the rice gently with a fork to separate the grains.

7. **Garnish and Serve:**
   Garnish with fresh coriander leaves if desired.
   Jeera Rice is ready to be served. It pairs well with a variety of Indian curries, dals, or can be enjoyed on its own.

This simple yet aromatic Jeera Rice is a versatile dish that complements a wide range of Indian meals.