|1/2 cup Basmati Rice (long grain rice)|
|1 tablespoon Ghee or Oil|
|2 teaspoons Cumin Seeds|
|1 small Onion, thinly sliced|
|8-10 Cashew nuts, cut into halves|
|1¼ cups hot Water|
- Soak basmati rice in water for 15-20 minutes and drain them.
- Heat the ghee or oil in a deep pan. Add cashew nuts and stir fry until they turn light brown. Transfer to a plate.
- Add cumin seeds in same ghee and sauté them. Add sliced onion and sauté until it turns light brown.
- Add drained rice and sauté for 2-3 minutes.
- Add 1¼ cups hot water and salt (according to taste) and cook for 2-minutes over medium flame. After 2-minutes, cover pan with a lid and cook over low flame for 8-10 minutes. Do not open the lid in between otherwise rice may not cook properly.
- Turn off flame and let it stand for 8-10 minutes. After 10 minutes, open the lid and transfer cooked jeera rice to plate.
- Garnish it with fried cashew nuts and serve hot with dal fry or dal tadka.
- You can also cook zeera rice in pressure cooker by following same method. Use 3 liter capacity pressure cooker (aluminum or steel) instead of pan and cook for 3 whistles with 1st whistle on high flame and remaining two whistles on low flame.
- Add few lemon drops while cooking rice (in step-5) to prevent them becoming sticky and mushy. It will make each grain separated.
- Amount of water required to cook basmati rice may vary according to its type and age. You can get information on how much water is required to cook it in a pan on the backside of a rice packet. Generally, it is between 2 to 2½ cups for most of the varieties.