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:
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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