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Ingredients
2 cups long grained rice
1/2 cup sliced onions
2 tsp cumin seeds
1 Tbsp salt
A few drops of lemon
2 Tbsp oil
Cooking Style
Pick and wash the rice and soak for at least 1 an hour. In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. When the cumin seeds begin to splutter, add the sliced onions and saute till transparent but not brown. Now add the rice and turn around a few times before adding 3 cups of water. Bring the mixture to a boil uncovered. When it comes to a boil, sprinkle a few drops of lemon cover the pan and lower the heat.
2 cups long grained rice
1/2 cup sliced onions
2 tsp cumin seeds
1 Tbsp salt
A few drops of lemon
2 Tbsp oil
Cooking Style
Pick and wash the rice and soak for at least 1 an hour. In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. When the cumin seeds begin to splutter, add the sliced onions and saute till transparent but not brown. Now add the rice and turn around a few times before adding 3 cups of water. Bring the mixture to a boil uncovered. When it comes to a boil, sprinkle a few drops of lemon cover the pan and lower the heat.
The rice should cook in 10 minutes. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat. Serve hot.
|
Ingredients
2 cups long grained rice
1/2 cup sliced onions
2 tsp cumin seeds
1 Tbsp salt
A few drops of lemon
2 Tbsp oil
Cooking Style
Pick and wash the rice and soak for at least 1 an hour. In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. When the cumin seeds begin to splutter, add the sliced onions and saute till transparent but not brown. Now add the rice and turn around a few times before adding 3 cups of water. Bring the mixture to a boil uncovered. When it comes to a boil, sprinkle a few drops of lemon cover the pan and lower the heat.
2 cups long grained rice
1/2 cup sliced onions
2 tsp cumin seeds
1 Tbsp salt
A few drops of lemon
2 Tbsp oil
Cooking Style
Pick and wash the rice and soak for at least 1 an hour. In a heavy bottomed sauce pan, heat the oil and add the cumin seeds. When the cumin seeds begin to splutter, add the sliced onions and saute till transparent but not brown. Now add the rice and turn around a few times before adding 3 cups of water. Bring the mixture to a boil uncovered. When it comes to a boil, sprinkle a few drops of lemon cover the pan and lower the heat.
The rice should cook in 10 minutes. In case you want it to cook slower, place a griddle or something under the pan after it has come to a boil and you have lowered the heat. Serve hot.
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