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Light, fluffy basmati rice infused with the earthy aroma of cumin seeds—perfect as a side for dals, curries, or rich gravies.

đź§‚ Ingredients:
1 cup basmati rice

2 cups water

1.5 tbsp ghee or oil

1.5 tsp whole cumin seeds (jeera)

1 small bay leaf (optional)

1–2 cloves (optional)

Salt to taste

Fresh coriander leaves, chopped (for garnish, optional)

👩🍳 Instructions:
Step 1: Soak the Rice
Rinse basmati rice thoroughly until the water runs clear.

Soak it in water for 20–30 minutes, then drain.

Step 2: Temper the Spices
Heat ghee or oil in a heavy-bottomed pan or pot.

Add cumin seeds and let them splutter until aromatic.

Add bay leaf and cloves if using. Sauté for a few seconds.

Step 3: Cook the Rice
Add the soaked and drained rice to the pot. Sauté gently for 1–2 minutes to coat each grain with ghee and spices.

Pour in 2 cups of water and add salt to taste.

Bring to a boil, then reduce to a low flame, cover, and cook for 10–12 minutes or until water is absorbed and rice is tender.

Let it rest for 5 minutes, then fluff with a fork.

Step 4: Garnish & Serve
Sprinkle with chopped coriander if desired.

Serve hot with dal tadka, paneer curry, or any gravy dish.

🌿 Welza Tip:
Use Welza Whole Cumin Seeds for maximum aroma—they release deep, nutty flavor when toasted in ghee. For a richer version, add a few cashews fried in ghee before tempering!

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