Jeera Rice is a versatile rice dish. It can be served for lunch, brunch or dinner. It pairs well with a dal, gravy, any kind of raita (yoghurt based salad) or simply with papads and pickle. It is a comfort food that one can enjoy anytime.
Unlike pulav, this is less spicy and aromatic. I am wondering why I have not put this recipe on my blog until now!
Here is some good news:
My long awaited books are now available on all websites of amazon. One is “Breadbasket” and the other one is a comfort food titled, ” 30 Tasty Dal Recipes”
Here are my other variety of rice dishes: Bisebelebath Spanish Rice Kadai Pulav
Let’s get cooking Jeera Rice One Pot Recipe
Ingredients:
- 1 cup basmati rice
- 2 onions finely cut
- 1+1 tablespoon oil and ghee
- 3 cloves
- 3 cardamom
- 1 inch cinnamon
- 1/4 teaspoon shahjeera
- 1 +1/2 teaspoon cumin
- 1 bay leaf
- 2 green chilly
- 2 cups water
- salt to taste
- 1 teaspoon ghee
- 6 cashew nuts broken
- 1/2 teaspoon cumin
Method:
- Wash the rice and drain the water. Keep it aside for ten minutes.
- Take oil and ghee mixture in a medium size pressure cooker. Heat on a slow flame. Put the cloves, cardamom, shahjeera, cumin and bay leaf. As the cumin sizzle, slit the green chilly and put it. Add the onions and saute for sometime.
- Add rice and saute for sometime.
- Put water and salt to it. Give a stir. Close the lid and put the whistle. Allow it to cook until one whistle is heard.
- Let the pressure release by itself.
- Take the ghee in a small pan, add cumin and cashew pieces. Saute it and pour it over the rice. Slowly, mix the rice and serve with dal or any gravy based dish.
These are the spices needed while preparing.
Ingredients
Method
- Wash the rice, drain the water and keep it aside for ten minutes.
- Take a pan, add oil and ghee mixture to it. Put in the spices and let them sizzle. Now, slit the green chilly and put them in. After a second, put the onions and saute them until translucent. Now, add the rice and saute for two minutes.
- Put the required quantity of water and salt to it. Give a stir. Close the lid and put the whistle. Allow it to cook until one whistle.
- Let the pressure release by itself.
- In a small pan, heat a teaspoon of ghee, add cumin and cashew pieces to it. Saute them and put it over the prepared rice. Gently mix it and serve along with any dish of your choice.
Notes
- Only ghee may be used, but I prefer to use a mixture of both. It is more tastier.
- Adding of onions is optional.
- I do not soak the rice in water. I wash it well, drain the water and keep it aside for ten minutes. This method works well for me.
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