The Sensitive Kitchen

Thursday, August 30, 2012

Jeera Pulao

2 tsp oil
1 tsp ghee or 2 tsp butter
1 tsp cumin seeds
3/4 tsp coarsely cracked black pepper
5-6 green cardamom pods
1 bay leaf
1 c basmati rice
2 c water

Heat oil and ghee or butter in a medium lidded saucepan over medium-high heat. When oil shimmers, add spices (seeds will crackle). Stir, then add rice. Saute 30 seconds, stirring, or until rice is evenly coated with oil. Add water; when water boils, cover and reduce heat to a simmer. Cook 15 minutes or until rice is done. Let stand 5 minutes, lidded. (Can stand 2 hours at room temperature.) Fluff with a fork and serve.



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