Sunday, December 04, 2016
Gateway to Sikhism
Jeera Rice

Ingredient 

Long grain Indian Basmati rice

1 cup

Water

2 cups

Cumin seeds

2 tsp.

Bay leaf

1 no.

Cinnamon stick 2

2 nos.

Black cardamom

1 no.

Ghee

1½ tbsp.

Salt

To taste

Method

1. Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
2. In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and cinnamon.
3. When cumin seeds sizzle, add the rice. Add salt to taste.
4. Stir till ghee coats every grain of rice and it looks glossy.
5. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
6. Rice will be done when holes appear on the surface and water has
been completely absorbed.
7. Fork the rice out onto a serving dish. This will separate each grain out.
8. Serve hot with any curry.

 
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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Encyclopedias encapsulate accurate information in a given area of knowledge and have indispensable in an age which the volume and rapidity of social change are making inaccessible much that outside one's immediate domain of concentration.At the time when Sikhism is attracting world wide notice, an online reference work embracing all essential facets of this vibrant faithis a singular contribution to the world of knowledge.
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