Wash and soak the rice in required enough water for 30 mins. After 30 mins drain it again remove the excess water and keep aside.
Heat the ghee in pan, add cumin seeds, once start crackling add chopped green chili and pinch of hing.
Then add bay leaves, black cardamom, cinnamon and cloves.
Now add soaked rice, stir it for a 1-2 mins, then add 2 cups of water, salt, mix it well and cook it on medium flame till it bring it to the boiling point.
Once start boiling and you start seeing slightly cooked grain, cover it with lid and cook on low flame for 5 mins, check in while between cooking.
Once all water evaporates, and top grain look fluffy, switch of the flame and cover it for another 5 mins.
Now add chopped coriander leaves and mix it gently with fork to avoid breaking the grains.
Jeera rice is ready to serve, serve with Indian gravy curries like matter paneer, Palak paneer, Chana masala, Dal fry and enjoy.
