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Jeera Rice

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Jeera Rice

Description

Jeera rice is a popular main dish in India and Pakistan and consumed regularly. It goes well with any spicy curry. In India, it is most popular in North India and consumed with Matar paneer or chole, prepared using long grain good quality basmati rice, cumin seeds, ghee, and whole masalas.  

Cooking Time

Preparation Time :25 Min

Cook Time : 20 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • Long grain good quality Basmati Rice– 2 cups small cups
  • Ghee – 1 1/2 tablespoon
  • Cumin seeds or Caraway seeds (Shahi Jeera) - 1/2 tablespoon
  • Green cardamom – 2
  • Cinnamon stick – 1/2 inch
  • Cloves – 5-6
  • Star anise – 1
  • Tej Patta or bay leaf - 1
  • Green chilli – 1 slit
  • Lemon juice – 1 teaspoon
  • Salt - 3/4 tsp or to taste
  • Coriander leaves finely chopped – 1 tablespoon for garnishing
  • Water – 3 1/2 - 4 cups

Directions

  • Wash, drain water completely and soak basmati rice for 20 minutes.
  • Heat the ghee in a pressure cooker. Add all whole masalas, Caraway seeds or Shahi Jeera. Let them splutter and sizzle.
  • Add slit green chili. Sauté.
  • Add drained and soaked basmati rice. Mix gently. Saute for 10-12 seconds. Add water, lemon juice, salt. Mix well.
  • Cover the lid and cook Jeera rice on a medium flame for 3 whistles.
  • Allow pressure cooker to cool down before opening it. Keep as it is for 1-2 minutes. Use a fork and fluff the rice.
  • Garnish with coriander leaves. Serve hot with chole or any spicy curry.
Sujata Hande-Parab

Sujata Hande-Parab

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