Cooking Instructions
- 1
Wash Rice properly & gently so that it’s grains doesn’t break.
- 2
Wash them 2-3 time till their starch is completely released & water turns transparent.
- 3
After 2-3 washes, when water turns transparent, soak them in water for 2-3 minutes.
- 4
Now take a pan, add 2-3 Table Spoon Desi Ghee in it & keep the gas on medium-low flame.
- 5
When ghee gets heated up, add 1 Table Spoon Jeera, 1 Badi Elaichi, 1 Small Daal Chinni, 1 Tej Patta, 2 Dried Red Chillies & 2-3 Laung in it & let them sizzle.
- 6
When they start sizzling, drain out all the water from rice & add them in pan & mix them properly & gently.
- 7
Now roast them for 6-7 minutes so that ghee sticks to every grain of rice & this will help rice not sticking with each other after cooking.
- 8
After 6-7 minutes, add 2 Cups water in it with 1 Teaspoon Salt & mix them properly.
- 9
- 10
Now let it boil.
- 11
When it starts boiling, add 1 Teaspoon Vinegar or 1 Lemon Juice in it & close the lid & cook them for 10 minutes on medium-low flame.
- 12
- 13
After 10 minutes, open the lid & gently check whether there is water at the bottom or not, if there is again close the lid & cook them for 5 minutes.
- 14
- 15
After 5 minutes, turn off the flame & let them rest in their own steam for 15 minutes.
- 16
After 15 minutes, open the lid & stir them properly & gently.
- 17
Your Jeera Rice is ready to be served.
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