Jeera Rice Recipe (2 ways) – Recipes Plaza

When you don’t feel like eating plain, steamed normal rice, you can create Jeera Rice, a straightforward and well-liked rice recipe. You must be very careful when cooking the rice because it shouldn’t be overcooked if you want to make the perfect restaurant-style Jeera Rice.

Basmati rice is cooked with jeera (cumin) and other spices, and the meal is then seasoned with a tempering. Every time, this recipe yields the ideal jeera rice.

There are two methods of preparation: restaurant style and at home. With step-by-step, two simple, fast, and flavorful ways to make cumin rice are provided.

One of the most well-liked rice recipes can be made in a matter of minutes. The benefit of creating it at home is that you have complete control over the type and quantity of components used. One such adaptable foodstuff is rice, which goes well with practically all vegetables and nuts.

This dish is a wonderful choice to make because it enhances the flavor of rice without altering its fundamental characteristics. Additionally, you can savor the authentic flavors of a side dish with Jeera Rice.

One of the rice recipes is jeera rice. It was later included in Indian cuisine and became so well-liked that practically every Indian family today prepares it on a daily basis.

Ingredients for Jeera Rice

• 2 cups Basmati Rice
• 2 tablespoon Ghee
• Chopped Coriander Leaves
• 1 teaspoon Cumin Seeds (Jeera)
• 1-2 Bay Leaves (Tej Patta)
• 1/2 Inch Stick of Cinnamon (Dalchini)
• 2 Black Cardamom (Badi Eliachi)
• 4 Cloves (Laung)
• A pinch of Asafoetida (thing)
• 2-3 Green Chili Finely Chopped
• Salt According to taste

Instruction for Jeera Rice

OPEN POT METHOD

1. Start by giving 2 cups of basmati rice 20 minutes to soak. now bring 4 cups of water to a boil in a big pot.
2. When the water begins to boil, add the soaked rice, 1 teaspoon of oil, and 1/2 teaspoon of salt.
3. Well, combine, then boil for 8 minutes. Boil the rice until it is fully done.
4. Basmati rice should have its water removed. to stop further cooking, add 1 cup of cold water. pause for fifteen minutes. presently under intense heat 1 teaspoon of ghee and 1 teaspoon of cumin seeds.
5. the cooked basmati rice, immediately. Ensure that all of the water has been thoroughly drained.
6. Additionally, stir carefully while adding 1/4 teaspoon of salt.
   Lastly, stir in 2 tablespoons of coriander leaves and eat the jeera rice and dal.

PRESSURE COOKER METHOD

1. Basmati rice is placed in a mixing basin with water and is allowed to soak for 15 minutes. Place aside. It should be thoroughly rinsed, drained, and added to the pressure cooker along with the bay leaf, star anise, cardamom, and cinnamon.
2. 4 whistles of pressure cooking at a low to medium temperature. Salt the rice and fluff it once the pressure has been released.
3. Ghee is heated in a Kadai; optionally, a small amount of oil may be added. Let it crackle before adding jeera and green chili. it to the rice. Mix it thoroughly before adding the coriander leaves. Serve warm!

SERVING SUGGESTIONS

Serve it as a meal for lunch and garnish it with coriander leaves. Jeera rice must be consumed the same day it is prepared. If you have leftovers, store them in the fridge and lightly steam or reheat them in the microwave the next day.

NOTE

1. Use high-quality basmati rice to start with for extra-long rice grains.
2. Additionally, adding ghee or oil to the rice during cooking will make it less sticky.
3. Soak the rice for 15mins to ensure fast cooking.
4. To make it an even richer one-pot dish, you can also add cashews that have been fried in ghee.

Nutrition

Also read: Fish fry recipe (step by step)

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