Ingredients

Jeera rice or basmati rice—1 cup

Jeera (jeerige//cumin seeds)—1 tablespoon heaped

Green chillies (hasiru menasina kayi//hari mirch)—2 slit

Curry leaves (karibevu//kadipatta)—few

Bay leaf (pulao leaf)—2

Dalchini (cinnamon sticks)—2 pieces

Cloves (lavanga)—5 to 6

Cardamom pods (ellaki//elaichi)—2

Black pepper corns (kaalu menasu)—8 to 10

Star anise ( nakastra moggu)—2

Salt—to taste

Pure ghee—2 to 3 tablespoon

Cashew nuts (godambi )—handfull

Water—2 cups

Method

Wash the rice and drain water completely.

Heat ghee in a pressure cooker,add in slit green chillies,bay leaf,curry leaves,dalchini sticks,pepper corns,star anise cloves.

Sauté on medium flame for few seconds.

Add in jeera and sauté.

Now add cashew nuts and saute till cashews turns to light brown.

Finally add in washed and drained rice and sauté for few more seconds.

Add two cups of water,salt and mix well.

Bring it to boil and close the cooker lid.

Cook for 2 whistles on medium flame.

Turn off the heat.

Once the pressure reduces open the lid and mix it gently.

Delicious jeera rice is ready .

Serve with dal tadka,raita( of your choice),onion and tomato slices.