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...
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.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.