Welcome to Ripuraj Agro – Premium Quality Jeera Rice & Basmati Rice

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Ingredients Used

• 1.5 CUPS RIPURAJ BASMATI RICE
• 2 TO 3 GENEROUS PINCH OF SAFFRON OR KESAR
• ¾ TSP CARAWAY SEEDS/SHAH JEERA
• 2 GREEN CARDAMOM
• 1 BAY LEAF/TEJ PATTA
• 1 INCH CINNAMON
• 2 CLOVES
• 1 STRAND OF MACE
• 3 OR 3¼ CUPS WATER
• A PINCH OF TURMERIC (OPTIONAL)
• 1.5 TBSP OIL OR GHEE OR UNSALTED BUTTER
• A FEW CORIANDER OR MINT LEAVES AND FEW DRY FRUITS
• FOR GARNISH (OPTIONAL)
• SALT AS REQUIRED

Steps

• RINSE THE RICE FOR 3-4 TIMES IN WATER.
• SOAK THE RICE FOR 20-30 MINS IN WATER.
• DRAIN THE WATER AND KEEP THE RICE ASIDE.
• HEAT OIL OR GHEE OR UNSALTED BUTTER IN A DEEP PAN OR POT.
• ADD ALL THE WHOLE SPICES INCLUDING SHAHI JEERA.
• FRY TILL THE OIL BECOMES FRAGRANT.
• ADD SOAKED RICE.
• STIR FOR 1-2 MINUTES.
• CRUSH THE SAFFRON WITH YOUR FINGERS OR IN A MORTAR-PESTLE AND ADD THESE TO THE RICE.
• ADD TURMERIC POWDER NOW IF YOU PLAN TO ADD IT. Stir
• ADD WATER ALONG WITH SALT.
• COVER THE PAN TIGHTLY AND LET THE RICE COOK TILL THE GRAINS BECOME SEPARATELY COOKED AND ABSORB ALL THE WATER.
• DO CHECK THE RICE FOR A COUPLE OF TIMES WHEN ITS COOKING.
• ONCE DONE, FLUFF GENTLY WITH A FORK.
• SERVE THE SAFFRON RICE GARNISHED WITH CORIANDER OR MINT LEAVES WITH ANY DAL OR INDIAN CURRY.