Jeera Rice

• Wash the rice and soak it in water for 20 - 30mins.
• In a wide pan, add ghee. Allow it to melt and wait for 30 - 60 seconds.
• Add cumin seeds, black cardamom, cinnamon, cloves, and bay leaf.
• Once cumin seeds start to sizzle, add salt.
• Drain the water from rice.
• Add the soaked rice and stir it gently.
• Add 2 cups of water. Bring to a boil.
• Reduce the flame and cover the pan with a lid.
• On low flame cook it till all the water is absorbed.
• Check using one or two morsels of rice grain.
• Once the rice cooked, turn off the stove and leave it aside for 5mins.
• Hot and delicious jeera rice is ready to serve. Cherish the meal at work by packing it with your stainless steel tiffin box or food containers

Trivia

•  Cumin seeds are a popular member of the parsley family used in Indian, North African and Mediterranean cuisines.
• Cumin is derived from the old English word ‘Cymen’ and the Latin word ‘Cuminum’, probably from the Semitic origin.