Jeera or Cumin Rice

This is the staple or basic rice, which will go well with any North Indian Gravy.
I sometimes have it piping hot, without any side dish.
I pack this combination, even for packed lunches.
If it is left over from previous night dinner, you can pack it for next day lunch with some fresh fruits and healthy nuts.
As my son likes it for his packed lunch especially with any paneer gravy, I pack with some fresh fruits or some salad.
Its a very simple rice dish with very few ingredients.

Ingredients:
Basmati Rice - 2 cups (soaked for 20 minutes),
Ghee or Oil - 1 tablespoon,
Cumin or Jeera - 1 Tablespoon,
Salt,
Boiling water - 4 cups.

Method:
In a broad thick bottomed pan, heat ghee/oil.
Add Cumin and allow to crackle.
Completely drain water from rice and add to the pan.
Fry for couple of minutes, so that the ghee/oil is coated on each grain of rice.
Add boiling water and salt, increase the flame to high.
Cover and cook, until water evaporates.(approximately 10-12 minutes).
Then lower the heat to very low and cook for couple of more minutes.
Remove from heat and cover and keep it for another 5 more minutes.
Carefully mix the rice and you will notice that the rice is completely cooked, fluffy and grains are separate.
Enjoy hot with any Gravy.

Note:
Though cooking in ghee is not a preferred option of mine, but there are very dishes, I cook in ghee.
Cooking of rice and adding water, depends on the quality of the rice.
The measurement and cooking time above is right for my Basmati rice.
I use Dehradun Indian Basmati rice.