1 1/2 cups
1 1/2 tablespoons
2 two inch to cook
Wash rice thoroughly and soak in water for half an hour. Drain.
Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain. Serve hot with any curry.