Ingredients
- 2.0 cup Rice
- 2.0 tbsp Coriander Leaves
- 2.0 tbsp Ghee
- 2.0 tbsp Cumin Seeds
- 2.0 Bay Leaf
- 1.0 tsp Salt
- 4.0 cup Water
Cooking Steps
- Wash the rice under cold water until the water runs clear (this removes excess starch). Soak the rice for 20–30 minutes, then drain completely. This ensures the grains expand to their full length.
- Heat the ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the cumin seeds. Once they sizzle and turn a deep golden brown (don’t let them turn black!), add the bay leaf, cinnamon, and slit green chilies.
- Add the drained rice to the pot. Sauté gently for 2 minutes. You want the ghee to coat every grain of rice; this prevents them from sticking together later.
- Bring to a boil, then turn the heat to the lowest setting. Cover with a tight lid and cook for 12–15 minutes until the water is absorbed.
- This is the most important part—turn off the heat and let it sit for 5 minutes undisturbed. Then, use a fork to gently fluff the rice. Garnish with fresh coriander.
- Pro-Tips for Perfect Grains - - Don't Over-stir: Once the rice starts cooking, leave it alone. Stirring breaks the grains and releases starch, making it sticky. - The Squeeze: Adding a few drops of lemon juice to the boiling water helps keep the rice grains bright white and separated. - The Sizzle: If you want a more intense cumin flavor, you can fry extra cumin seeds in a teaspoon of ghee separately and pour it over the top right before serving.