Long Grained Rice	200 gms.
	Water 			2 cups
	Cumin seeds		2 tsp.
	Bay leaf		1 no.
	Cinnamon stick 2"	2 nos.
	Black cardamom 		1 no.
	Ghee 			1½ tbsp.
	Salt			To taste

• Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
• In a pan, heat Ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon.
• When cumin seeds sizzle, add the rice.
• Add salt to taste.
• Stir till ghee coats every grain of rice and it looks glossy.
• Add water. Bring to a boil. Stir once.
• Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
• Rice will be done when holes appear on the surface and water has been completely absorbed.
• Fork the rice out onto a serving dish. This will separate each grain out.
• Serve hot with any curry.

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