Jeera Rice - Cumin Rice

A simple and easy rice dish to serve with a meaty curry.  It is very easy and cooks in under 20 minutes. The ingredients are pantry basics and the final product is a fragrant rice dish.

 Ingredients:  

2 cups basmati rice - washed and soaked in water for 20 minutes.
4 cups water - or stock if you like
1 teaspoon cumin seeds
3-4 cloves
2 pieces cinnamon
2 Indian bay leaves 
1 green chilli - chopped finely (Optional)
a handful of coriander leaves chopped, for garnish.
salt to taste
1/2 tablespoon of ghee or vegetable oil

Method:

Heat oil / ghee in your pan.  Add the cumin, cloves, cinnamon, bay leaves.  When the cumin sizzles, add the green chilli and coariander stalks, saute for a couple of seconds and add 4 cups water / stock.  Add salt to taste.

While waiting for the water to boil, drain the rice and keep it ready.

When the water comes to a rolling boil, add the rice, green chilli if using, chopped coriander stems, reduce the flame and put the lid on the pan.

When craters form in the rice ( around 15 - 20 minutes) - you know your rice is ready.

Take the lid off, let it cool down for a few minutes.  Use  a skewer to fluff up the rice.  Garnish with chopped coriander leaves.

Serve hot with curry of your choice.  Today I served it with meat ball curry.  You can find the recipe for meat ball curry here:

http://kitchenanugraha.blogspot.com/2020/05/meat-ball-curry.html