1 cup Jeerakasala Rice 1 1/2 cup water 2 teaspoon ghee 3 cardamom 3 cloves 2 small cinnamon sticks 1 onion, finely sliced 1 cup coriander and mint leaves, finely chopped 1/2 teaspoon salt
Wash and soak rice for 15 minutes. Drain out water completely.
Wash and chop mint and coriander leaves.
In a pressure cooker, heat ghee. Add cloves, cardamom and cinnamon sticks. Fry on a low heat till fragrant ( 2 - 3 minutes ).
Add finely sliced onions. Fry for 3 minutes till golden color.
Add rice, chopped mint - coriander leaves, salt to taste and 1 1/2 cup water. Close the lid . Reduce heat to high and pressure cook on high heat for 3 whistles. Switch off the heat and allow the pressure cooker to cool naturally.
Serve with Chicken curry / Vegetable korma .....
Jeerakasala, a small aromatic rice variety ( more tastier and aromatic than basmati rice ). It is pure white in color, fine grains gives off a pleasing aroma when cooking. It is also know as '' Biryani Rice '' in Kerala and available at whole sale rice merchants in Chennai ( Rs60 / kg ).