If possible serve it immediately to enjoy the flavours as well as the crispiness of the jeera. The last step of adding melted butter is imp to get shine and light yellow tinge to the rice which is usually seen in restaurant.
|Cumin seeds||1 Tablespoon|
|Long grained rice||1 Cup (16 tbs)|
|Coriander||1 Tablespoon , finely chopped|
|Melted butter||1 Tablespoon|
1. Wash and drain the rice thoroughly.
2. Combine the rice along with enough water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain well and keep the rice aside.
3. Boil enough water in a deep non-stick pan and add the salt and rice to it. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
4. Strain it using a strainer and transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated.
5. Heat a broad non-stick pan and add the oil and ghee.
6. When the ghee melts just slightly, add the cumin seeds and sauté on a medium flame for 10 seconds. Remove the pan from the flame, add the cooked rice, a little salt and coriander and mix gently.
7. Put the pan back onto the flame and cook it on a high flame for 1 to 2 minutes, while tossing gently but continuously.
8. Add 1 tbsp of melted butter and mix gently.
9. Serve hot.