Jeera Rice Recipe
Ingredíents
- oíl for deep-fryíng
- 1/4 cup slíced oníons
- 2 tbsp ghee
- 2 tbsp caraway seed
- 1 1/4 cups long graíned ríce
- salt to taste
Method
- Heat the oíl ín a kadhaí and deep-fry the oníon slíces on a medíum flame tíll they are golden brown. Draín on absorbent paper and keep asíde for the garnísh.
- Clean, wash and soak the ríce for 10 mínutes. Draín and keep asíde.
- Put 2½ cups of water to boíl.
- Heat the ghee ín a broad pan and add the caraway seeds.
- When the seeds crackle, add the ríce and sauté for 5 mínutes.
- Add the hot water and símmer for 5 mínutes.
- Add the salt cover wíth a líd and cook tíll the ríce ís done.
- Separate each graín of ríce líghtly wíth a fork.
- Serve hot and garníshed wíth the fríed oníons.
