Saturday, June 27, 2015

Jeera Rice.

Jeera Rice ......... a mildly spice simple rice ......

This is a very simple rice cooked as an accompaniment to dal or any other spicy dish. The rice is prepared with mild flavouring of jeera / cumin seeds. Jeera rice can be had also with raita and pickle. There is another combination that goes very well with this rice ie. Pudina gongura chutney which is spicy as well as sour in taste. This is prepared with simple tadka / seasoning of jeera and pepper in some homes and goes well with people who have to take home cooked food to work. Onions and other spices are not usually added as then it turns out like Ghee rice. Usually prepared in Punjabi cuisine it is simple form of steamed rice with cumin flavour. This is also served in Maharashtra side, especially with tomato saar etc. Sometimes green peas is added to this also. Very easy and quick to prepare. The rice when prepared should remain separate and non sticky so do not use pressure cooker instead use a thick bottomed kadai. 

Clean and wash 2 cups of jeera rice (small sized non sticky rice) and soak in plenty of water for 30-40 minutes. Wash well and strain off the water and leave in a colander for all the excess water to drain off properly. Keep 4 cups of water in a vessel to boil, when it comes to boil, lower heat to medium and let simmer, meanwhile make the preparation of rice.

Heat 4 tblsp of ghee in a thick bottomed kadai, when it melts and is hot enough add in 2 tblsp of jeera / cumin seeds and 1 tsp of pepper. Stir a bit and add in the drained rice and fry well on low heat for 5 minutes. 

Now add in the boiling hot water, salt to taste and mix well. Bring all to a boil in high heat. Once it comes to boil, lower the heat to minimum. Cover the kadai with a tight lid and let cook. Once the rice has cooked about 80%, mix well and again cover with tight lid and cook till done.

Serve with any dish of your choice. I served with Urad Dalitoy / Amti and Spicy and sour Pudina Gangura Chuteny.

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