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Plain saunf rice served with any dal, rajma or chole make a healthy and aromatic food.
- Heat enough water in a deep pan, add the rice, fennel seeds tied in cloth and salt, mix well and cover and cook till the rice is cooked.
- Remove the fennel seeds potli and discard. Keep aside covered.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the fennel seeds and cooked rice and mix well.
- Add the coriander and mix lightly.
- Serve immediately garnished with roasted cashewnuts.
This recipe was contributed by damyantiben on 18 Feb 2012
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