Jeera Pepper Rice ……. A simple but awesome pulav / spiced rice that goes very well with any spicy curry as accompaniment ……
Jeera Pepper Rice is a easy to make one pot meal that can be prepared in a jiffy. This rice / pulav is seasoned only with jeera~pepper~cinnamon coz of which it goes very well with any spicy or medium spicy dishes. When you have a good curry …. You need something with lighter flavours to go along with it to make it into a hit combo lest it becomes over mixed with spices. I prepare this pulav often at home as I find that it goes along well with chicken, egg, paneer or veg. Kurma very well. I have posted similar one’s before like Jeera Rice and Pepper Rice. There is minute difference among these three pulav’s. Just the variations of spices in addition of pepper and jeera while basics remain same. Here I have have prepared this with Egg Butter Masala / Egg Makhani which complimented each other very well.
Wash and soak 2 cups of water in plenty of water for 30 minutes.
Wash well again and drain off all the water and put the rice in colander so that the remaining water also drains off. Keep this ready aside.
In a pressure pan heat 3 tablespoons of ghee, when it melts, lower the heat and add in 1 tablespoon of jeera, 2 pieces of 2 inch cinnamon and 2 tsp of whole pepper corns and fry for a minute or two. You can add some of the peppers crushed a little bit. Now add in the drained rice, salt to taste and 3.5 cups of water and mix well.
Cover with the lid and cook under wt. till you get 2 whistles. Turn off the gas and let the rice get cooled on its own. After about 15-20 minutes when you are able to remove the lid of the pressure cooker, do so and allow all the steam to pass off. Stand away from the cooker let the steam passes on to your face. Be careful.
Let the cooker stand undisturbed for 5-8 minutes with the lid open. Now with a large fork gently shuffle the pulav to loosen the rice. Serve the pulav hot with any spicy curry of your choice.