Restaurant Style Jeera Rice Recipe (Jeera Pulao)

Ingredients

• 1 tbsp cumin seeds (jeera)
• 1 cup long grain rice (basmati chawal)
• 1 tbsp oil
• 1 tbsp ghee
• salt (namak) to taste
• 1 tbsp finely chopped coriander (dhania), optional
• 1 tbsp melted butter

Steps

1. To make restaurant style jeera rice, wash and drain the rice thoroughly.
2. Combine the rice along with enough water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain well and keep the rice aside.
3. Boil enough water in a deep non-stick pan and add the salt and rice to it. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Strain it using a strainer and transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated.
5. Heat a broad non-stick pan and add the oil and ghee.
6. When the ghee melts just slightly, add the cumin seeds and sauté on a medium flame for 10 seconds. Remove the pan from the flame, add the cooked rice, a little salt and coriander and mix gently.
7. Put the pan back onto the flame and cook it on a high flame for 1 to 2 minutes, while tossing gently but continuously.
8. Add 1 tbsp of melted butter and mix gently.
9. Serve the restaurant style jeera ricehot.
10. While soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate.