Jeera rice is one of the most popular but at the same time very much easy to make recipe.
It goes very well with dal or curry dishes. Its like a promotion of plain rice to next level instead not very much spicy.
The effect of Cumin (Jeera) and whole spices(garam masala in particular) give it a unique flavour.
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Serves: 3-4 Servings
Ingredients
- 2 cup basmati rice
- 6 cups water
- 1 indian bay leaf/tej patta
- 2 green cardamom/choti elaichi
- 1 black cardamom/badi elaichi
- 2 cloves/lavang
- 1 inch cinnamon/dalchini
- 1 tsp salt or as required
- 2 tbsp oil or ghee
- 2 teaspoon(small spoon) cumin seeds/jeera
- 1 green chilli chopped chopped
- Some chopped coriander leaves/dhania patta
Method
- Wash and rinse basmati rice properly till the whitish starch goes off and then soak the rice for 20-30 mins in water then drain it and keep aside.
- Take a vessel Heat 6 cups water in it and add bay leaves,
- green and black cardamom(choti and badi elaichi),cinnamon (dalchini) and cloves(lavang).
- Now add rice and salt and let rice cook on low flame uncovered.
- The rice grains should be cooked just 80-90% till they become soft but yet remains separated,
- then drain the water and keep the cooked rice aside.
- Hold the kadhai with both hands through hand towel or cloth and give little jerk to get the rice separated. Or else you can also use cholni/big spoon to give gentle movement to rice to keep the grains separate.
- Take a frying pan and heat oil in it and then add cumin/jeera.
- Once Jeera starts crackling and changes color to deeper(indicates cooking on cumin, add the green chilies. stir for a few seconds.
- No need to deep fry the chilies.Add the rice kept aside to the pan and gently mix the rice and cumin tempering.
- Mix slowly till jira and rice are evenly mixed.Add coriander for garnishing.
Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
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