Jeera Rice

Instructions

1. 1

   Rinse the basmati rice thoroughly in cold water 2-3 times until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Heat 1 tablespoon of mustard oil in a medium saucepan over medium heat.

3. 3

   Add 1 teaspoon of jeera (cumin seeds) to the hot oil and let them sizzle for 30 seconds until fragrant.

4. 4

   Add the soaked and drained rice to the pan. Stir gently to coat the rice with the oil and jeera.

5. 5

   Add 400 ml of water and

6. 6

   5 teaspoon of salt. Stir once.

7. 7

   Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.

8. 8

   Cook for 12-15 minutes, or until the rice is tender and all the water is absorbed.

9. 9

   Turn off the heat and let the rice rest, covered, for 5 minutes.

10. 10

    Fluff the jeera rice gently with a fork and serve hot.