Recipe

• 2 cups rice (long Basmati rice preferred)
• 4 cups water
• 1-2 tsp ghee (as per your taste)
• 1 tsp full  jeera (cumin seeds)

 pre-cooking:

• wash & soak the rice in water for 15 mins 

cooking:

• In a deep vessel add ghee and heat 
• once it melts add the jeera/cumin seeds and let them sizzle
• add the soaked rice and saute in ghee and jeera for 2-3 mins
• add 4 cups water (thumb rule: double the water quantity for each cup of rice)
•  cover the pan & let the water boil with the rice
• keep checking on the rice periodically as we don’t want the rice to be overcooked and sticky
• if the rice is just about to be cooked, but not entirely cooked and all the water has already evaporated, take it off the heat and cover it. This will ensure that the rice grains stay separated from each other.
• leave for 5-8 mins and the remaining rice will cook in the steam inside