Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes
- Basmati rice - 1 cup
- Ghee or oil - 2 -3 table spoon
- Green coriander - 2-3 tbsp, finely chopped
- Cumin - 1 tsp (up to the top)
- Lime - 1
- Whole spices - 1 large cardamom, 4 cloves,
- 7-8 black peppercorns and 1 inch piece of lentil sugar
- Salt - 1 tsp (according to taste)
- Wash the rice thoroughly and soak it in water for half an hour. Remove the excess water from the rice and set it aside after half an hour.
- Heat the ghee in a pan, then add the cumin seeds and fry them lightly (cumin should not be black), then add the whole spices, lentil sugar, black pepper, cloves, and cardamom and fry them lightly, and finally add the soaked rice. Put it this way:
- Fry the rice for 2 minutes while stirring constantly with a spoon and mixing in the spices. Now add 2 cups of water, salt, and squeeze the lemon juice into the rice (adding lemon juice improves the color and taste of rice), mix well, and cook the rice for 5 minutes on low heat. Allow it to cook for 5 minutes, then open the rice and check it. Stir the rice thoroughly.
- Cover the rice again and cook on low heat for 5 minutes, then open it and check the rice; it is not completely cooked; water is visible in the rice; stir the rice and cover and cook for another 3-4 minutes. Give, check the rice to see if the water has run out, if the rice has become soft and long, and if the rice is ready. Turn off the gas.
- Cover the rice and set it aside for 10-15 minutes in the same vessel. After 15 minutes, the green cumin rice is ready to serve. Garnish with green coriander and serve.
- When rice is cooked over a high heat, the water evaporates and the rice does not cook properly. Rice should only be cooked on a low heat.
Amount Per Serving Calories 279Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 11mgSodium 796mgCarbohydrates 41gFiber 10gSugar 3gProtein 10g