Recipe for a Simple, Light and Fluffy Jeera Rice

• Soak the rice in room temperature water for 20 minutes
• After 20 minutes, fill a large vessel with 3/4 level of water and add the salt, 4 tbspn of Oil and the Bay leaves and Place it on High Flame

  Note:- The vessel that I've used is 13 inches in diameter. The important element to keep the rice fluffy and separated is to add oil to the water and to ensure that you're using a large Vessel so that there is enough space for the rice to breathe

  If you have any lemon peels of leftover lemons, add it into the rice water.
• Wash the rice very gently till the water runs clear. Approximately 4-5 times

  Note:- The other important step to get fluffy and separated rice grains, is to ensure that the rice is off any starch. Hence, the rice water has to run clear.

  Also, ensure that the water pressure is not too high because if it is, then the rice grains may break

  Also, do not be in a hurry to wash the rice nor should you wash it rigourously. Wash it very gently
• As soon as the water begins to boil, add the rice into the boiling water
• Allow the rice to boil till it is 75% cooked and turn off the flame

  Note:- The rice should not be fully cooked because rice further cooks with its steam when kept to cool. So, if the rice is fully cooked, The Jeera rice will become extremely soft and that's not a texture we're looking for
• Immediately, Pour the rice into a rice strainer and drain off all the water

  Note:- Once you turn off the gas flame, If you allow the rice sit in the hot water even for a minute, the rice will start turning starchy. Hence, you have to immediately strain the rice.
  
• Immediately, transfer half the quantity of the cooked rice into a large tray or wide skillet
  
• With the help of a fork, very gently spread the rice all over the tray/skillet and let the rice cool at room temperature

  Note:-Once spread, Do not touch, stir or mix the rice
  
• Once the rice is completely cool, In a wide skillet, heat 4 tbspn of ghee on high flame

  Note:- This step is important because if you work with hot rice, chances are it will break or turn mushy when mixing/tossing
  
• Once the ghee melts and becomes hot, add the Jeera/Cumin seeds and let it sputter
  
• Once the Jeera/Cumin seeds sputter, Add in the cooked rice and chopped Coriander and gently Toss it so that the Jeera/Cumin seeds spread evenly throughout the rice

  Note:- You can make it in two batches. I have a big skillet(15 inch in diameter), so i make it in one batch

  Another method you can use, is to pour the tempering over the rice and gently mix it with a fork , if you don't wish to toss the rice in the skillet
  
• If tossing in the skillet, Once the Jeera rice is tossed/mixed, gently transfer it from the skillet back into the big vessel so that it doesn't cook further
  
• Enjoy this Light, Fluffy and Delicious Jeera Rice with any gravy of your choice. It tastes best with Dal tadka and Chicken Fry! Yummmm

  Note:- Lesser the contact with the rice, Better will be the
  

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