Thursday, November 23, 2017
Gateway to Sikhism
Jeera Rice


Long grain Indian Basmati rice

1 cup


2 cups

Cumin seeds

2 tsp.

Bay leaf

1 no.

Cinnamon stick 2

2 nos.

Black cardamom

1 no.


1½ tbsp.


To taste


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. will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

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