• Basmati rice - 1 cup
• Ghee or oil - 2 to 3 tbsp
• Green coriander - 2 to 3 tbsp (finely chopped)
• Cumin seeds - 1 tsp
• Lemon - 1
• Whole spices - 1 brown cardamom, 4 cloves, 7 to 8 peppercorns and 1 inch cinnamon stick
• Salt - 1 tsp (to taste)

Directions

Getting ready:

• Clean and thoroughly wash the rice. Soak them in water for half an hour.
• Strain out the excess water from rice later.

Making:

• Heat some ghee in a wok or any other cookware and splutter cumin seeds first.
• Then add the following whole spices as well – cinnamon stick, black pepper, clove and green cardamom. Saute for few more minutes until fragrant.
• Now add the soaked rice and stir well for 2 minutes. To it then add 2 cups of water, followed by some salt and lemon juice.
• Mix everything really well and let the rice simmers for 5 minutes and check later. Check later.
• Cover the rice again and cook for 5 more minutes. Check again later. The rice is still not cooked through so let them simmer for 3 to 4 more minutes.
• Check the rice and this time you’ll see puffed rice with no water in the vessel.
• Rice is cooked through and ready to be served.

Serving: