PLAIN JEERA PULAO

INGREDIENTS

½ kg basmati rice (2 cup)

2 tsp jeera (cumin seed)

1 medium size onion finely sliced

1 tsp bhunna (fried) crushed jeera

4-6 green cardamom, 1 black cardamom

3-4 cloves, ½ tsp mace

A pinch of saffron soaked in milk or water

3-4 bay leaves, 1”x1 cinnamon stick

2 tbsp beaten yoghurt

¼ cup desi ghee

Salt to taste

FOR GARNISHING

A bunch of coriander leaves finely chopped

¼ cup cashew nut

¼ cup almonds

8-10 raisins soaked in water

PREPARATION

Soak rice in water for 45 minutes, rinse the excess water and keep side

METHOD

1 Heat ghee in a handi, add jeera and bay leaves, let it splutter, add green and black cardamom, cloves and mace, fry for a minute, add rice and fry it for few minutes till the grains of the rice is done (all water is absorbed and grains are dried), add yoghurt and cook for few minutes

2 Add about 4 cups of warm water, let it boil on medium heat, when the bubbles start appearing, simmer it with the lid cover, cook till all the water is absorbed and rice is done

3 Garnish with coriander leaves, cashew nut, almonds and raisins

4 Serve hot