Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Few | Coriander Leaves (Kothmeer) | Chopped | |
| 4 | Small | Chillies Green | Chopped |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teacup | Rice, fine grain. (Jirasal or Delhi) | |
| 3 | Tablespoon | Butter | |
| 1 | Medium | Onion | Sliced, fried for garnish |
| 1 | Teaspoon | Salt | For taste |
| Few | Mint Leaves (Pudina) | Chopped |
Method
Add 2 tablespoons oil or better still butter. Heat it and add 1 teaspoon jeera and after the jeera has started to splutter, add 4 small chopped green chillies. and fry. You may add a few mint leaves cut in bits, for flavor. Add also some cleaned and washed bits of coriander leaves. into the pan in which the ingredients are being fried. Add 2 cups of water for 1 cup of rice which has been previously soaked in water, for about 40 minutes. Add 1 teaspoon of powdered salt to the boiling water and stir a little. When the water is in full boil, add the washed rice, after draining all the water from it. Cook the rice in this mixture. Cook on high flame, until the rice starts to boil. Reduce the flame to low and cook until the water has been absorbed into the rice. As the water has evaporated and absorbed by the cooked rice, you may top it up with onion slices, fully fried and browned as a garnish. In case you want a glow of color, add a suitable food coloring diluted in a tablespoon of water, and sprinkle the colored water over the cooked rice. Place the lid on the pan, and cook on a very small fire for a few minutes till you get a fluffy rice.
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