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Jeera Rice

Cumin flavored buttered rice

Introduced into the Indian cuisine by the Moguls, Jeera Pulao soon became one of the most popular dishes to be served in the Indian household. Its versatility has made it ever so popular, since it can be served with almost any curry. The word Pulao comes from the Persian word "pullo" which describes any rice that is cooked with spices and herbs, meat, poultry, sea-food, vegetables and a plethora of other ingredients.

2 cups Basmati rice
3 tablespoons Ghee / Oil
1 ˝ teaspoons Cumin seeds
2 Bay leaves
1 ˝ teaspoons Salt
4 cups Hot water
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1. Wash the rice in Luke warm water, drain completely and let it sit.

2. Heat the ghee or oil on medium heat, add the bay leaf and cumin seeds sauté for a minute, Add the rice and sauté till the rice starts to clump together.

3. Now add the hot water and the salt. Boil till almost all the water has evaporated.

4. Cover and reduce heat to low and cook for another 10 minutes. The rice should be fluffy.

5. Serve hot with any curry.

6. Adding a dollop of butter on the hot rice will add a lot of flavor to it. It is not necessary but can be done.

Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice. They are plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice.

 

 




 

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