Jeera rice

                                                        JEERA RICE / JEERA PULAO

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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 .

JEERA RICE

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 .

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.

for more recipes click on the names below :-

  1. Sesame rice
  2. Mango rice
  3. Coriander rice
  4. Curry leaves rice
  5. Pudhina rice
  6. Coconut rice
  7. Capsicum rice recipe
  8. Lemon rice recipe

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