Ingredients:

3 tsp Cumin Seeds (Jeera)
2 cups Rice (Basmati variety)
3 Bay Leaves
3 tbsp Cashew Nuts
5 Cloves
4 Whole Peppercorns
1 Onion (finely sliced)
2 cms Cinnamon Stick
3tbsp Clarified Butter (Ghee)
Salt (to taste)

Procedure of Jeera Pulao:

• In a utensil wash the rice and soak it in water for an hour.
• At medium heat place a thick bottomed wide pan and add the ghee.
• When the ghee heats up, add the cashew nuts and stir till golden brown. Remove from oil and keep aside.
• Add to the ghee other ingredients like cloves, bay leaves, cumin seeds, cinnamon stick and peppercorns.
• Stir and immediately add rice, salt and water and stir.
• Cover the pan and simmer it for 15 minutes. For the next 5 mins place on low flame or when it is done.