Basmati Rice is harvested in the Terrain Regions of Himalayas. It is not grown elsewhere. Basmati is famous for its long grain, distinctive aroma and fine texture. It is harvested bad then aged. The more aged, the better fragrance :). That said, it is a popular rice used in fine Indian cuisines in the north. Every grain tells you a scrumptious story.
As I said, above, Jeera Pulav is the best friend for rich Indian curries…well it is so true as it adds to the flavors overall. Biryanis and Pulavs are most common dishes made with Basmati. Jeera Pulav is the simplest ever basmati preparation, of course next to preparing it just simple without anything :). I am making this for Diwali this year with Dal Bukhara, which is a yummy yummy lentil preparation..rich and creamy and very close cousin to Dal Makhani or Kali Dal, which actually is Black Whole Urad Lentils. Will post the recipe soon, I am sure you will love it :).
If you don’t have basmati rice, then use the best quality long grain rice. Let us walk together through its preparation :).
Basmati Rice : 2 cups
Ghee or oil : 1/2 tbsp
Cumin seeds : 1 tsp
Whole cloves : 2-3
Black pepper corns : 2-3
Garam masala : 1/2 tsp, optional
Salt to taste
Water : 3 & 1/2 cups
Wash and soak the rice in enough water to cover it, for 10-15 minutes and then discard the water.
Heat ghee or oil in pan. Add cumin, cloves and black pepper corns in it. Turn the flame to low.
When cumin crackles in few seconds, add soaked rice and sauté for few seconds so that ghee or oil is well coated on rice grains. Now add salt and garam masala. Mix.
Switch off the gas stove. Do not open the lid. Let it stand for 4-5 minutes.
Now take a fork and gently fork the rice grains for beautiful texture.
Serve it with your favorite dal or lentils. Sometimes I eat it just like that with little yogurt and green chutney.