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Writer's pictureVedic Healing

Basmati Rice Recipe

Updated: Jun 10


Daal Paalak (Lentil-Spinach Soup) Recipe

Ingredients:

  • 1 cup basmati rice

  • 2 cups water

  • 1 tablespoon ghee

  • 1 teaspoon cumin seeds

  • 1/4 cup chopped fresh cilantro

  • Salt to taste


Instructions:

  1. Rinse the Daal: Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.

2. Prepare the Rice Cooker:

  • Add the rinsed rice and 2 cups of water to the rice cooker.

3. Add Ghee and Cumin:

  • In a small pan, melt the ghee over medium heat.

  • Once the ghee is hot, add the cumin seeds and let them sizzle for about 30 seconds until they are fragrant.

  • Pour the ghee and cumin mixture into the rice cooker with the rice and water.

4. Cook the Rice:

  • Add salt to taste (about 1/2 teaspoon).

  • Stir everything gently to combine.

  • Close the lid of the rice cooker and start the cooking process according to your rice cooker’s instructions.

5. Finish with Cilantro:

  • Once the rice cooker finishes cooking and switches to the ‘keep warm’ mode, let the rice sit for an additional 5-10 minutes.

  • Fluff the rice with a fork and stir in the chopped cilantro.

6. Serve:

  • Transfer the rice to a serving dish and enjoy with Moong Daal.

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