Wash rice a few times until water runs clear.
Then soak it in a lot of water for at least 30 mins. Drain it completely.
Heat ghee or oil in a pressure cooker or a pot.
Saute bay leaf, cloves, cinnamon, cardamoms, and mace until they begin to sizzle.
Fry jeera on a low flame until a nice aroma comes out. Add green chili.
Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break. This frying step helps to bring out the aroma of the rice.
Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
Making Jeera rice in pot: Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
Making Jeera rice in pressure cooker: Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, release the pressure carefully after 2 mins with the help of a wooden spatula.
When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
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