Jeera Rice

Great with Dal Makhani.

• 1 tablespoons of thup
• 1/2 tablespoon of jeera (cumin seeds)
• 1/4 inch ginger, finely chopped
• 1 large bay leaf, torn
• 2-3 cardamom pods (elaichi)
• 2-3 cloves (lavang)
• 1 cinnamon sticks
• 1 green chilies, slit
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup rice
• 2 cups water
• A handful of cilantro (coriander), finely chopped
• Juice of one lemon

1. Add 2 tbsp of thup on medium heat.
2. 1/2 tbsp of jeera and 1/4 inch ginger. Then, 1 bay leaf, 2-3 lavang and elaichi, and a cinnamon stick.
3. Add 2 green chilies, and chopped onion with 1 tsp salt.
5. Once translucent, add 2 chopped garlic. Once golden, add 1.5 cups rice.
7. 3 cups of water. Once boiling, add chopped cilantro and lemon juice.
9. Cover partially on low heat.
10. Once rice looks like this, cover fully for 2-3 minutes.
11. Rest for 5 mins to cool.