Jeera rice

A flavorful rice recipe giving a twist to the usual steamed rice is here on day-4 of the No Veggies, 21-Day Lockdown Series.

The taste and smell of toasted cumin getting infused with basmati rice, takes a normal steamed rice dish to next level. Rice is a staple dish for most Indians. So, why not give it a change? Jeera rice is one perfect recipe that goes with almost everything. Be it any gravy or even raita, jeera rice is a perfect match for it. Also, cumin seeds keeps your tummy safe by promoting digestion and it is a good source of other nutrients too!

It requires only basic ingredients that always lie around in your pantry. Cumin, a few other spices like cinnamon, cloves, bay leaves, cardamom, etc to add even more depth and flavor are used. And of course, there is no taste without using ghee! Simple right! I know! A flavorful rice is ready to replace the normal bland rice. For a healthy meal option involving no or less veggies, pair it up with dhaba style dal tadka. To get down straight to the real flavors of Punjab, try this combo, you will feel the taste of dhaba, at home!

It is a super easy dish to make in no time and nothing can beat its taste or smell. Also, NO VEGGIES REQUIRED!!! So, why wait, when another recipe is here to save the day. Let’s start cooking! Stay safe, stay healthy! Happy cooking and eating!

If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.

Jeera Rice

Abhipriya Raghav
A simple yet flavorful rice recipe with pantry-friendly ingredients.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 1 cup long grain basmati rice
  • 2 cups water
  • 2 tsp cumin seeds
  • 2 1-inch sticks of cinnamon
  • 5-6 cloves
  • 2 star anise
  • 1 kapok buds
  • 2 green cardamom
  • 2-3 bay leaves
  • 1 tbsp ghee
  • 1 tbsp oil
  • salt, as required
  • handful of finely chopped coriander leaves

Instructions
 

  • Wash the rice and soak it in water for 20 minutes.
  • Heat oil and ghee in a pressure cooker.
  • Add cinnamon, cloves, cardamom, star anise, bay leaves, kapok and cumin seeds to the pressure cooker and let is splutter.
  • Add the soaked rice and fry them in the oil for a few seconds. Be careful not to break any rice grains.
  • Add the water and salt. The water must be slightly salty.
  • Close the lid and pressure cook for 4 whistles on medium flame. Let the pressure settle naturally.
  • Open the lid and fluff the rice with a fork and add finely chopped coriander leaves. Mix gently.
  • Serve hot with any curry of your choice.

Notes

  • Do not burn the spices. Add the soaked rice immediately after they start to splutter.
  • While frying the rice make sure not to break any rice grains.
  • The rice to water ratio is, rice:water is 1:2.
  • Add salt according to taste. Just remember that the water must be slightly salty.
  • While mixing the coriander leaves, mix gently to ensure that rice does not break.
Keyword cumin, indian, jeera, Lockdown Series, rice

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating