Jeeragam Rice

Below recipe by swasthi

1. Rinse 1½ cups basmati rice a few times until the water runs clear. Then soak it for at least 20 mins. You can also follow the instructions on the pack. Drain and set aside.

2. Heat 2 tablespoons ghee or oil in a pot or cooker. Add the following whole spices:

Ingredients

1 bay leaf
2 inch cinnamon piece
4 cloves
4 green cardamom
2 teaspoons jeera (cumin seeds).
1 strand of mace (javitri) (optional). You can also skip all the whole spices and just use jeera but you will miss on the other flavors.
2. Saute them on a medium to low flame until jeera gets roasted well and begins to smell good. This is the key step that brings out the flavor from jeera.
3. Optional– You can also add 1 thinly sliced onion and 1 deseeded green chilies. Earlier I would use onions, In the recent times I have begun to skip them as my kids don’t prefer onions in jeera rice.
Some people also use red chilli. If you like you can deseed and use them now. If using onions saute them until golden and get caramelized.

How to make jeera rice
5. Add drained basmati rice.
6. Fry for 2 to 3 mins on a high flame. Do not stir vigorously the rice grains will break. This step will help keep the jeera rice fluffy and will prevent from turning mushy.
7. Measure & pour water. If making in pressure cooker, pour 2½ cups. If cooking in pot, pour 3 cups. Then add ½ to ¾ teaspoon salt and stir. Taste the water and adjust salt as needed.
8. Cover and pressure cook on a high flame for 1 whistle.
9.If cooking in a pot , Cover and cook on a low heat until all of the water is absorbed and the jeera rice is fully cooked. Turn off the stove and keep the pot covered for at least 15 mins for the rice to be done well.
10. When the pressure releases naturally, open the lid. Fluff up the jeera rice gently with a fork. You can also add a bit more of ghee if desired.
11. Serve it with your favorite curry or dal.