Jeera Rice Recipe
An Overview Of Jeera Rice Recipe
Jeera Rice is a quintessential Gujarathi dish that always comes with its twin counterpart Rajma... Relish a morsel of this dainty dish for a brunch along with a sabzi and papad on a winter afternoon...
Jeera Rice is an authentic Gujarati dish, which is versatile in nature and goes well with a range of accompaniments and it pairs exclusively well with Rajma masala. Jeera Rice got its name from the Hindi word Zeera which means Cumin in English. It is one of the age old recipes from the Indian cuisine, where texts have been written about the deliciousness of this alluring Jeera Rice. It has been mentioned in the travelogues written by ambassadors during the Mughal Empire. From then on, it has travelled through several decades and has been passed on to generations and it is popular all over the country till now and has even crossed the national borders.
Jeera Rice is the favorite dish of the majority, and you can find its predominant presence from top iconic establishments to roadside eateries. Its versatility is one of the important reasons for its popularity and it goes well with khadi, dals, vegetarian and non vegetarian curries and sabzis. It is a suitable dish for the lunch box and kids love to have it just plain either with potato chips or tomato ketch up. Another main reason for the popularity of Jeera Rice is that it is quite easy and convenient to prepare at any time within minutes with just a handful of ingredients. It is the most chosen dish for a party or a special occasion and the easiest one pot meal prepared commonly on week ends. Jeera Rice is a simple dish that tastes amazing with just a raita and a papad.
Relish this enticing Jeera Rice that comes with the alluring aroma of ghee following the simple recipe given below.
Ingredients Required To Make Jeera Rice Recipe
How To Make Jeera Rice Recipe
Take a cup of basmathi rice and wash it twice or thrice in tap water till it runs clear and soak it in fresh water for about twenty minutes approximately.
Place a skillet in the stove and maintain it in medium flame.
Tip in two tablespoons of ghee and when it starts melting just drop a bay leaf into it.
Similarly, drop in an inch of cinnamon stick followed by a mace and a black cardamom.
Lower the flame at this stage, and tip in two teaspoons of jeera seeds and when it sizzles add a slit green chili to it.
At last add the cashew nuts and when it turns golden brown just add the soaked basmathi rice to the wok after draining the water from it.
Saute the ingredients for a minute or two until it turns aromatic while stirring gently for a while.
Now take the electric rice cooker and plug it on.
Transfer these sauteed ingredients to the rice cooker and add two and a half cups of water to it.
Squeeze in half a lemon and sprinkle in the required amount of salt to it.
Mix well and pop the lid on and it will take about twelve to fifteen minutes to get cooked up.
When the rice is being cooked up well, just open the lid and sprinkle some lush green coriander leaves and let it remain in warm mode until you serve.
Just open the lid and stir in well before you serve.
Serve the aromatic Jeera rice with Rajma, Dal Makani, Kadai Panner, Dum Aloo or Dal Fry.
Some Tips To Follow To Make Jeera Rice Recipe :
- Here I have shown you the method of making it in an electric cooker as it is the easiest and flawless way and the best and convenient method for a beginner.
- You can also prepare it in a pressure cooker by following the same method and you have to simmer the flame after two whistles and turn off after five minutes approximately.
- Or if you are going to make it in a cooking pot you can first do the tempering and add the rice and cook it in the regular way in medium flame.
- If you want the Jeera Rice to be little softer you can add a quarter cup of water extra depending upon your need and preference.
- Though generally Jeera Rice is made of Basmathi rice, it can also be cooked with Jeeraga samba rice and raw rice in case if you don not have Basmathi rice ready in hand.
- We add half a teaspoon of lemon juice just to get the jeera rice grainy at the end and not mushy.
- We soak the rice well before making the jeera rice so that the grains do not break while cooking and takes less time to get cooked.
- Jeera rice also goes well with egg masala, paneer gravy and chicken korma.
- It tastes well with spring onion raita and masala papad.
- You can spruce up the Jeera Rice with a dollop of hot ghee or butter on top of the sizzling rice while serving so that you get an enhanced flavor of jeera, coriander and Ghee altogether.
Ingredients
Directions
Take a cup of basmathi rice and wash it twice or thrice in tap water till it runs clear and soak it in fresh water for about twenty minutes approximately.
Place a skillet in the stove and maintain it in medium flame.
Tip in two tablespoons of ghee and when it starts melting just drop a bay leaf into it.
Similarly, drop in an inch of cinnamon stick followed by a mace and a black cardamom.
Lower the flame at this stage, and tip in two teaspoons of jeera seeds and when it sizzles add a slit green chili to it.
At last add the cashew nuts and when it turns golden brown just add the soaked basmathi rice to the wok after draining the water from it.
Saute the ingredients for a minute or two until it turns aromatic while stirring gently for a while.
Now take the electric rice cooker and plug it on.
Transfer these sauteed ingredients to the rice cooker and add two and a half cups of water to it.
Squeeze in half a lemon and sprinkle in the required amount of salt to it.
Mix well and pop the lid on and it will take about twelve to fifteen minutes to get cooked up.
When the rice is being cooked up well, just open the lid and sprinkle some lush green coriander leaves and let it remain in warm mode until you serve.
Just open the lid and stir in well before you serve.
Serve the aromatic Jeera rice with Rajma, Dal Makani, Kadai Panner, Dum Aloo or Dal Fry.
