Jeera rice

                                                                                  JEERA RICE / JEERA PULAO

RECIPE – 1 RESTAURANT STYLE – I usually make by this method .

INGREDIENTS

• Aged basmati rice – 1 cup
• Water to cook the rice – 4 ½ or 5 cup
• Whole garam masala – 1 bay leaf + 1 star anise + 1 clove + small piece of cinnamom + 1 black cardamom
• Oil + ghee – 2 tbsp
• Salt as required
• Cumin seeds or sai jeera – 2 tsp [ I use sai jeera ]
• Finely chopped coriander leaves

PREPARATION

1. Clean ,wash ,rinse and soak the rice for 30 mins .
2. Boil the water with the whole spices + salt .
3. Once the water starts boiling add the drained rice + salt and give a mix.
4. Cook uncovered on medium flame .
5. Keep checking whether the rice is cooked.
6. Once the rice gets cooked ,off the flame and drain the excess water. [ be careful ,rice should not be over cooked ,each grain has to be separate at the same time also cooked ]
7. Keep the rice aside .

METHOD

Heat oil  + ghee in a pan ,add the jeera and let them crackle . [ the jeera should not have raw smell ,it has to be fried but not burnt so keep the flame low ]

Add the coriander leaves and let it shrink .

Add this tempering over the rice and gently mix with a fork .

Jeera rice is ready to be served .

Serve jeera with any veg or non – veg gravy /curry .

NOTES

1. Use basmati rice for more flavour or even regular rice will do .
2. It is better to use shah jeera instead of regular jeera.
3. I like to add the coriander leaves in the tempering .
4. Don’t reduce the oil + ghee quantity .
5. While tempering you can also add ginger garlic paste and green chilli .
6. We can also garnish with fried cashew.
7. Instead of adding whole garam masala while cooking the rice ,we can add with the jeera while tempering .
8. While tempering I also add ginger garlic paste little and fry it well , it gives lot of flavour .

RECIPE – 2

INGREDIENTS

• Basmati rice – 1 cup [ aged of good quality ]
• Ghee + oil – 2 tbsp
• Jeera – 1 or 1 ½ tsp
• Whole garam masala few – cardamom + clove + cinnamon + bay leaf
• Salt as required
• Water – 2 or 2 ¼ cup

PREPARATION

Clean , wash ,rinse and soak the rice for 20 – 30 mins .

METHOD  1

Heat ghee + oil in a heavy pan on medium flame ,add the jeera + whole garam masala and let it crackle . [don’t burn the garam masala ]

Add the drained rice and mix well, till the rice is coated with the ghee .

Fry for a minute.

Add the water and allow to boil .

Lower the heat  and cover the pan . [ leave little gap ]

Cook for 12 – 15 minutes till the rice is cooked and complete water is evaporated .

Spread the coriander leaves and gently fluff the rice with a fork.

Jeera rice is ready to serve .

RECIPE 3 [ without soaking quick and instant recipe in cooker – https://maryzkitchen.com/quick-and-instant-jeera-rice-without-soaking-in-cooker/

NOTES .

1. Once the rice if done ,you can drizzle few drops of melted ghee.
2. Rice should not be over cooked.
3. Soaking is must .
4. To reduce soaking rice , soak the rice in warm water .
5. Also you can use hot water for cooking the rice to reduce cooking time .
6. You can also add finely chopped onion + 1 tsp of ginger garlic paste .
7. Y not cook the rice in stock . [ I do try sometimes maggi cubes ]
8. Water quantity depends on the quality of rice . I take 2 ¼ cup of water for 1 cup rice .
9. You can also cook in pressure cooker .
10. I always cook by the first recipe of cooking rice separately and later tempering it .
11. While cooking the rice we can add few drops of lemon juice.

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