Ingredients vegetarian 4 servings

• 2 cups Rice (any long grained rice lie pulav rice, basmati, jeera  etc)
• 1/2 cup grated ginger
• 3 green chillies (chopped fine)
• 2 tsp cumin seeds(jeera)
• Tumeric powder (small pinch)
• 5-6 cups of water
• 2 tbsp oil
• salt to taste

Directions

1. Wash the rice and bring to boil in water with salt.
2. When the rice is almost cooked, drain out the water.
3. In a pot, heat the oil and cumin seeds till they splutter.Add the chopped green chilies and  Tumeric powder.
4. Add  the rice and mix well to get an even light yellow colour. To avoid breaking the rice at this stage, use a fork to mix the rice in.
5. Using a  lime-squeezer or your hand, squeeze the juice of the grated ginger over the rice. Mix lightly.
6. Add the squeezed ginger mass to the rice in the centre and cover the pot and let the rice cook on low flame for about 7-10 mins.
7. While serving, remove the squeezed ginger and then serve hot.

Serving Suggestions: 

Serve with Black pepper chicken, Yogurt, Korma etc.

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