A good quality Basmati rice translates into a good Jeera Pulav. Basmati rice is the long grained rice grown in India, Bangladesh, and Pakistan, and is known for its aromatic fragrance and nutty flavor. India is the largest cultivator, consumer and exporter of this rice, which is primarily grown through paddy field farming in the Punjab region. The grains of the basmati rice are longer than most other types of rice and the cooked grains are characteristically fragrant, free flowing and non-sticky compared to other kinds of long-grain rice. Basmati rice has a "medium" glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains or products made from white flour.
2 Cup - Basmati Rice
3 Tbsp - Jeera / Cumin seeds
1 inch - Cinnamon stick
2 - Bay leaves
1 – Onion, chopped
1 ½ Tsp - Ginger Garlic paste
Ghee (Clarified butter)
- Wash the rice , drain it on a kitchen cloth and pat dry. Be gentle or else you can break the rice grains.
- Heat Ghee in a heavy bottomed pan and add Cinnamon and sauté for a min.
- Add Jeera and Bay leaves and as soon as the jeera turns golden add Onions and Ginger-Garlic paste.
- Sauté the onions until they turn translucent
- Add rice and sauté it for 2-3 minutes. This step toasts the rice and brings out a nutty flavor while also preventing the grains from sticking to each other.
- Add hot boiling water, cover and cook until done. I always take the rice off the heat when it is almost done and keep the lid closed so that the rice continues to cook in steam. Serve hot, with your favorite curry.
Notes and Tips
- Garnish with fried onions, fried cashew nuts or cilantro