Recipe: Jeera rice can be eaten without dal, curry

Picture credit: commons.wikimedia.org/ GrishmaRavi

How many times have you had jeera rice while dining with the family at a restaurant?

The humble jeera rice (cumin seed rice) is treated like an exotic dish meant for exclusive occasions. Well, it need not be because it is simple to make and is very, very tasty.

This is the kind of quick meal that can be prepared quickly – 10 minutes or so. This can be a saviour for office-goers who are tired and want to hit the sack as soon as possible.

If there is basmati rice and a few other common ingredients lying around on the kitchen shelves, you could be wolfing down tasty jeera rice in no time.

This can be eaten without any curry or dal because it is very tasty.

Ingredients required:

Basmati rice

A couple of spoons of ghee

Cumin seeds

Cinnamon

Cardamom

Cloves

Bay leaf

Black peppercorn

Green chillies if you want the rice slightly spicy

Cooking procedure:

Soak the basmati in water and leave aside for about half an hour. If basmati is not available, good quality sona masuri will do. But, basmati will make the final product taste far better. Aged long grain basmati is preferred.

Heat the ghee in a pressure cooker. If ghee is not available, butter or vegetable oil will also do. But ghee will give it the best flavour.

Once the ghee has melted and is hot, add a couple of teaspoons of jeera, cinnamon, cardamom, cloves, bay leaves and peppercorn.

The jeera will begin to crackle and pop and the smell of the other spices will begin to emanate.

If you like to make things spicy, one split green chilly can be added at this point. More can be added if you need more kick.

Drain the soaked basmati rice and add it to the ghee and spices.

Move the rice around in the ghee and spices so that the rice gets some flavour.

Add double the quantity of water. If one cup of rice is used, two cups of water is required. It is a good idea to read the steaming instructions on the packaging, just in case.

Add a salt to taste.

Close the pressure cooker lid and let it cook on a high flame for two whistles. It can then be cooked on a low flame for about 5 minutes and turned off. Generally, aroma emanating indicates that the rice is cooked.

Once the pressure is released from the cooker, gently fluff the rice by scooping it from the bottom.

If a rice cooker is used, the same procedure can be followed. A rice cooker tends to give fluffier rice.

A bit of finely chopped coriander can be added if desired.

Jeera rice is ready to be served.

Of course, a chilled mug of beer and a good movie will make the jeera rice experience complete.

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Recipe: Jeera rice can be eaten without dal, curry

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