Wash the rice 3 to 4 times and soak for 30 minutes. Then drain the water. You can make this recipe in two ways.
In a large pan take 4 cups of water and 1 tsp salt. Bring it to a boil and then add the washed and soked rice. Let it cook for around 8 to 9 minutes in medium heat. Take out a spoon full of rice and press it with your thumb and index finger (careful it is very hot). If it is firm but breakable then it is done. Drain the water in a colander. This approach makes the rice tender, yet separate and less starchy. In a large frying pan heat the oil or ghee in medium heat. Then start tempering cumin seeds, bay leaf, clove, cinnamon, and green cardamom. Fry for 1 minute to let them release their aroma. Now add green chili pieces, half of the cooked rice, and some salt. Lower the heat, take a fork and mix very carefully. Be tender, don’t break the rice. Now add the remaining rice and mix everything from the bottom to the top. Sprinkle the cilantro.
Ready to serve with Palak Paneer! Enjoy!
In a large pan heat the oil or ghee in medium heat. Now add cumin seeds, bay leaf, green chili, cinnamon, green cardamom, and clove. Fry for 1 minute and add the washed rice. Sauté for another 2 minutes in medium heat. Take 2 cups of water for 1 cup rice. Add this water and some salt to the pan. Turn the heat on high and let everything come to a boil. Then simmer and cover the pan for 7 to 8 minutes. Check the rice. If all the water evaporates and the rice becomes soft, then it is done. If the rice is still hard, you may need to add a little water. While adding more water, always be conservative. You can always add more but don’t add too much at a time. Turn the heat off and sprinkle cilantro and cover the pan for another 10 minutes.
Enjoy with your favorite curry!