Jeera Chawal (Rice With Cumin Seeds)

Course : Curry
Serves: 1
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1 cup long grain Indian basmati rice
2 cups warm water + extra water for washing and soaking rice
1 teaspoon salt -- to taste
2 teaspoons cumin seeds
1 piece bay leaf
2 sticks cinnamon -- (2 inch)
1 piece black cardamom
1 1/2 tablespoons ghee or clarified butter

Preparation / Directions:

Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat ghee or clarified butter. Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir until ghee coats every grain of rice and rice looks glossy. Add warm water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain out. Serve hot with any curry.

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