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5th December 2019

Jeera Rice

Jeera Rice

Jeera Rice goes well with all vegetarian Indian Punjabi gravies. I have added corriander which makes it more aromatic and tasty and therefore can also be eaten by itself. You can also pair it with non-vegetarian gravies. It is basically an alternative to eating plain rice and the jeera in the rice helps the gastric system.

Serves: A Family of Four

Prep. Time: 10 Mins. + 20 Mins (soaking)

Cooking Time: 15 to 18 Mins.

Ingredients:

[Standard Measure – 1 cup = 200 ml.]

  • Basmati Rice – 1 ½ cup
  • Corriander Leaves (chopped finely) – ½ cup (optional)
  • Cumin Seeds – 1 ½ tsp.
  • Cinnamon – 2 x 1 inches
  • Green Cardamom – 1
  • Cloves – 6
  • Black Pepper Corns – 10
  • Bay Leaf – 1
  • Lime Juice – 2 tsp.
  • Ghee – 3 tbsp.
  • Salt – 1 ½ tsp.

Step 1:     Wash and soak the rice for 20 minutes.

Step 2:     Heat 3 ½ cups water in a vessel. Simultaneously, in another non-stick or heavy bottom vessel, heat the ghee and add the cumin seeds. Once fragrant, add cinnamon, cardamom, bay leaf, cloves, peppercorns and sauté for a few seconds. Drain the rice and add to the vessel. Mix the rice gently till it is coated and the grains turn transparent.

Making of Jeera Rice
Making of Jeera Rice

Step 3:     Add the hot water you have heated in the other vessel with the lime juice and salt to the rice. Mix and cook uncovered on low heat for 3 minutes. Cover and cook further for 10 to 12 minutes till the water is absorbed. Switch off the heat and keep covered for 15 minutes.

Making of Jeera Rice

Step 4:     After 15 minutes, fluff the rice with a fork and add the corriander leaves and mix.

Making of Jeera Rice

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