9 March, 2019
JEERA RICE
A flavorful, aromatic rice preparation which goes very well with curry’s like dal, rajma masala, chole masala, dal makhani, paneer makhani, kadhi etc is this jeera rice. It is very easy to prepare and tastes superb when made using long grain basmati rice. Here in this recipe instead of adding whole spices, I have added CCM (equal proportion of cinnamon, clove, mace powdered together) powder, so the color of the rice not clean white but it is slightly light brown. If we put whole spices no one will eat it, so I do so.
Ingredients : measuring cup used – 250 ml, serves 2
- Basmati rice – 1 cup
- Water – 2 cups (boiled)
- Ghee – 1 tsp (adjust, I use this much)
- Cumin seeds – 1 tsp
- Green chili (slit) – 2
- CCM powder – 1/2 tsp
- Bay leaf – 1
- Salt – 1/2 tsp
- Lemon juice – 1/2 tsp
- Coriander leaves – 1 tbsp
PROCEDURE :
- Heat ghee in a vessel, add in cumin seeds, bay leaf, green chilli and CCM powder and saute for a minute
- Stir for a while, then add in rinsed and soaked rice and hot water, lemon juice and salt, let it cook on low heat
- I do cover with a lid, so that it gets cooked very well
