Ingredients:

• 2 cups – Rice (any long grained Rice like basmati)
• 1/2 cup – grated Ginger
• 3 – green chilies (chopped fine)
• 2 tsp – Cumin seeds (jeera)
• Turmeric powder (small pinch)
• 5 to 6 cups – water
• 2 tbsp – oil
• salt to taste

Method:

1. Wash the rice and boil it with little salt. When the rice is almost cooked, drain out the water. In a pot, heat the oil and cumin seeds till they splutter.
2. Add chopped green chillies and turmeric powder.
3. Add rice and mix well to get an even light yellow color.
4. To avoid the breaking of rice at this stage, use a fork to mix the rice well.
5. Using a lime squeezer or your hand, squeeze the juice of the grated ginger over the rice. Mix lightly.
6. Take the mashed ginger in a small piece of cloth and tie it nicely and place it on the rice and cover the pot.
7. Let the rice cook on low flame for about 7 to 10 mins.
8. While serving, remove the mashed ginger in cloth and then serve hot.
9. Tastes excellent with any raitha or kurma.

Recipe courtesy of Uma