Ingredients Jump to Instructions ↓

  1. 1 cup long grain Indian basmati rice

  2. 2 cups warm water

  3. 2 teaspoons cumin seeds

  4. 1 bay leaf

  5. 2 sticks cinnamon -- (2 inch)

  6. 1 black cardamom

  7. 1 1/2 tablespoons ghee or clarified butter

Instructions Jump to Ingredients ↑

  1. Preparation : 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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