🌿 Fennel-Infused Rice

A subtly aromatic rice dish where fennel seeds add a touch of sweetness and depth—perfect as a side or a gentle base for bold curries.

🍚 Ingredients:
1 cup basmati rice

2 cups water

1½ tsp fennel seeds (preferably Welza Big Fennel Seeds)

1 tbsp ghee or oil

1 small bay leaf (optional)

1–2 cloves (optional)

Salt to taste

🔥 Instructions:
1. Rinse and Soak Rice
Rinse the basmati rice thoroughly.

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

2. Tempering Fennel Seeds
In a pan or pot, heat ghee or oil.

Add fennel seeds, let them sizzle gently for 20–30 seconds until aromatic.

Add bay leaf and cloves if using.

3. Cook the Rice
Add the soaked rice and sauté gently for 1–2 minutes to coat the grains in the aromatic ghee.

Pour in 2 cups water, add salt, and bring to a boil.

Cover, reduce heat, and simmer for 12–15 minutes until rice is fluffy and water is absorbed.

4. Rest & Fluff
Let it sit covered for 5 minutes.

Fluff with a fork before serving.

🌼 Serving Suggestions:
Serve with dal, yogurt, or spicy curries.

Top with toasted nuts or caramelized onions for a festive touch.

💡 Welza Tip:
For deeper flavor, try adding a pinch of cinnamon powder or a cardamom pod with the fennel during tempering.