Jeera Rice
- 1 cup long grain basmati rice
- 2 cups water + extra for soaking, refer to note 1
- 1 tablespoon ghee
- 1 bay leaf
- 1 inch cinnamon stick
- Pinch Simba Mbili cloves ground
- 1 teaspoon jeera cumin seeds
- ½ teaspoon Simba Mbili jeera powder
- ½ – ¾ teaspoon salt
- 2 tablespoons coriander chopped for topping
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
- When you are ready to cook, drain all the water from the rice and set the rice aside.
- Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.
- Add the cumin ground and cloves ground
- Toast the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice, and prevents it from sticking and becoming gluggy
- Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated, and the rice is cooked through.
- Turn off the flame and let the rice rest for 5 more minutes. Top with chopped coriander and serve hot.
