Prep Time: 2 minutes | Cook Time: 20 minutes | Total Time: 22 minutes
Course: main | Servings: 4
Difficulty level: easy | Make ahead: Possible
Ingredients
For the rice
- 240 g Rice, white, raw, basmati, washed
- 2 g Salt
For tempering
- 24 ml Cow Ghee
- 4 g Cumin seed / jeera
To serve
- 8 g Coriander leaves, chopped
Equipment needed
Saucepan / rice cooker; kadai or pan for tempering; fork or rice paddle.
Advance preparation
Cook (steam) rice in advance in excess water, drain well and fluff to ensure rice grains stay separate.
Instructions:
For the rice
- Bring a large pot of water to a rolling boil. Add rice and cook on high heat for 5-6 minutes. The rice grains will be almost cooked through, but still hard.
For the tempering
- In a thick-bottomed pan, add ghee and heat until almost smoking. Add cumin seeds and allow them to crackle.
- Add cooked rice. Stir carefully to mix without breaking the grains of rice. Cook on low heat for 2-3 minutes, stirring occasionally.
Serving guidance
Mix in fresh chopped coriander before serving. Serve hot or warm with dal, kadhi, rajma, chhole, paneer gravies or any other curry of your choice.
Nutrition (Per Serving)
Calories: 270 kcal | Protein: 5 g | Carbohydrates: 47.2 g | Fat: 6.5 g | Fiber: 2.1 g