indianutama· 4 servings

Nasi Jintan

Name: Nasi Jintan
Cuisine: indian
Ingredients: 2 cups basmati rice; 3 cups water; 2 tablespoons ghee or vegetable oil; 1 teaspoon cumin seeds; 1 bay leaf; 2-3 green cardamom pods; 1 inch cinnamon stick; 3-4 whole black peppercorns; 1 teaspoon salt; 2 tablespoons chopped fresh cilantro; 1 green chili, slit lengthwise (optional); 1 teaspoon lemon juice (optional)

Jeera Rice

Ingredients

2 cups basmati rice
3 cups water
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 bay leaf
2-3 green cardamom pods
1 inch cinnamon stick
3-4 whole black peppercorns
1 teaspoon salt
2 tablespoons chopped fresh cilantro
1 green chili, slit lengthwise (optional)
1 teaspoon lemon juice (optional)

Instructions

1Rinse basmati rice in cold water until water runs clear; soak 20 minutes, then drain.
2Heat ghee in heavy-bottomed pot over medium heat; add cumin seeds, bay leaf, cardamom, cinnamon, and peppercorns; fry 30 seconds until fragrant.
3Add drained rice; stir gently 1-2 minutes to coat grains with ghee and spices.
4Pour in water and salt; add green chili if using; bring to rolling boil.
5Reduce heat to lowest setting; cover tightly with lid; simmer 12-15 minutes until water absorbed and rice tender.
6Remove from heat; let stand covered 10 minutes.
7Fluff rice gently with fork; stir in lemon juice and cilantro; serve hot.

Source: llm-generated