zeera rice

1: one is too temper the spices and then add to cooked rice. this technique is mostly used in restaurants. i have posted this method in this jeera rice recipe.
2: the second method is where the whole spices are fried first and the rice is cooked along with the spices. this method is similar to that making of pilaf/pulao.

i prefer the second method as the rice imbibes the flavor of jeera/cumin and the whole garam masala really well. as a variation some onions can also be added while making the jeera rice.
one spice which i never miss adding in jeera rice is mace (javitri). mace gives a unique flavor and fragrance to the jeera rice. so make sure to add this

spice.