Our Recipes

Ingredients:

• 1 cup Basmati rice
• 2 cups water
• 1 tablespoon ghee (clarified butter)
• 1 tablespoon cumin seeds (jeera)
• Salt to taste

Instructions:

1. Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch.
2. Soak the rice in water for about 30 minutes. This step ensures the grains cook evenly and become fluffy.
3. After soaking, drain the water from the rice using a sieve or colander.
4. In a heavy-bottomed pan or pressure cooker, heat ghee over medium heat.
5. Add cumin seeds (jeera) to the hot ghee and let them splutter. This releases the aromatic flavors of the cumin.
6. Once the cumin seeds start to crackle and release their aroma, add the drained Basmati rice to the pan.
7. Stir the rice gently to coat it evenly with the ghee and cumin seeds. Allow it to sauté for about 2-3 minutes, stirring occasionally.
8. Pour in 2 cups of water and add salt to taste. Stir well to combine.
9. If using a pressure cooker, close the lid and cook on medium heat for 1 whistle. Then reduce the heat to low and cook for another 5 minutes before turning off the heat. Allow the pressure to release naturally.
10. If using a regular pan, bring the water to a boil, then reduce the heat to low, cover the pan with a lid, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.
11. Once the rice is cooked, fluff it gently with a fork.
12. Serve the Sanjeevani Fine Jeera Rice hot alongside your favorite curry or dish. Enjoy!

Note: Adjust the quantity of water according to the variety of rice and your desired consistency. You can also customize the recipe by adding spices like cloves, cinnamon, or bay leaves for extra flavor.