Jeera Rice (Cumin flavored Rice)

Jeera Rice

Rice is the integral part of Indian food. In different parts of India rice is cooked in varied ways thus this series of blog is dedicated to rice dishes. Plain boiled rice is eaten with different accompaniments depending upon different parts of India. If in eastern part it is eaten with fish, in western India, central India, Northern India it is eaten with dal, Kadi, rajma, chole, mutton, chicken or for that matter anything with gravy is eaten with rice. In southern India Sāmbhar, rasam, curd, is the main accompaniment with plain boiled rice. Apart from plain boiled rice every part of India has got much to offer in rice. Jeera rice is very popular in North India.It is taken with all vegetarian as well as non vegetarian preparations.I love jeera rice with Kumaoni kheere ka raita.

Preparation Time: 5 min.
Cooking Time: 10min. 
Servings:   2 large helpings

Ingredients required for Jeera Rice

• 150 gm. Rice
• 5gm.Jeera (cumin seeds)( approximately 1 tea spoon )
• 1/2 Tea spoon Salt. (Or to taste)
• 10ml. Ghee (clarified butter) / cooking oil
• Water to cook the rice

Directions for Preparation of Jeera Rice

• Wash rice and soak it in 150ml.water for 10min.
• Take ghee / oil in a pressure cooker and heat on high flame.
• When the ghee/oil becomes hot add cumin seeds in it and let them splutter. 
• Drain rice and keep the water aside.
• Put drained, soaked rice in the cooker and lower the flame, and mix gently.
• Add salt and mix.
• Add the water which was kept aside after draining the rice.
• Mix nicely. Put the lid on Pressure cooker and Put the gas on high flame.
• When pressure builds in the cooker lower the flame and cook for 3-5min. 
• Remove from gas and allow the pressure in cooker to subside.
• Remove the lid and serve hot jeera rice with Rajma / Chole / Raita /Pickle..... 

Jeera Rice

http://jyotsna-pant.blogspot.com/2011/08/chole-aur-bhature.html

http://jyotsna-pant.blogspot.com/2011/08/rajama.html

http://jyotsna-pant.blogspot.com/2011/08/dal-makhni.html

http://jyotsna-pant.blogspot.com/2012/07/pahari-kheere-ka-raita-cucumber-and.html

 
 Tips:

• Jeera should become just light brown during spluttering. Do not allow jeera to become dark Brown/Black.
• The given proportion of water is for basmati rice. The quantity of water may vary for different type of rice.

Suggested Variations:

•   Soak 150 gm.rice along with salt and Jeera in 250 ml. water for 30 min.

Rice along with salt and Jeera (Cumin seeds) soaked in water

• Keep the container with soaked rice ,jeera and salt on high flame and cook till water starts boiling.
• When water boils, lower the flame and cover the container and cook on low flame.
• Keep checking every 5 min.

After 10 min. of cooking rice

• Time taken when rice is cooked in a thick bottom pan is roughly 20 min.

After 20 min. of cooking on low flame

•  Saffola rice is less starchy so it can be taken instead of basmati rice.