Monday, October 13, 2008

Jeera Rice

This is the simplest possible flavored rice that goes very well from daal to spicy curries.

Jeera Rice
Cumin scented Basmati Rice
Ingredients
1 cup rice
salt to taste

Tempering
1 tsp oil
1 tsp ghee
1 1/2 tsp cumin seeds
1 clove
1 cardamom, slightly opened
1/8 tsp turmeric powder (optional)
1 bay leaf

Method
1. Wash and drain basmati rice.
2. Heat oil & ghee in a heavy bottomed saucepan.
3. Add all the ingredients for tempering.
4. As the spices release the wonderful aroma, add drained basmati rice. Saute for a minute.
5. Add 2 cups warm water. Bring to boil. Add salt
6. Cover with a lid. Let it cook for 5 minutes.
7. Now keep an iron pan on the tawa and place the rice pot on top to give indirect heat.
8. Let it cook for another 7 minutes or so.
9. Fluff the rice with a fork.

Note -
1. If you do not have iron pan, you can avoid the step of indirect heat. But pay closer attention so the rice does not get stuck to the bottom of the pot.
2. For the richer taste, use ghee for tempering and also drizzle some more ghee after the rice is cooked.
3. You can add some peas and carrots in the same rice.
4. Use aged rice for making fluffy rice where each grain is separated from other. New rice results in a sticky rice.
5. A friend of mine, first cooks plain rice and then adds the tempering of cumin seeds. This method is especially handy if you do not know the quality of the rice. (whether it is new or aged rice)

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