Jeera Rice -1st way.
Jeera rice one pot method
This jeera rice recipe method is easy and very different from the first jeera rice recipe. The spices are crackled in ghee first. Later rice and water are added. Then everything is cooked together.
Ingredients needed
- 1 cup basmati rice
- 2 teaspoons cumin seeds
- 1inch cinnamon (dalchini)
- 1 black cardamom
- 2 green cardamoms
- 1 tej patta (Indian bay leaf)
- 2 to 3 cloves
- 5 to 6 whole black peppercorns
- 1 or 2 single threads of mace (javitri)
- 1 star anise (badian or chakriphool) – optional
- 1.5 to 2 cups water or add as required
- 2 tablespoons oil or ghee
- Some coriander leaves for garnishing (optional)
- Salt as required
1. Rinse 1 cup basmati rice, 3 to 4 times in water or till the water runs clear of starch.
2. Then soak the basmati rice in water for 30 minutes.
3. Later using a colander drain all the water from the rice. Keep aside.
Frying spices for jeera rice
4. Heat 2 tablespoons ghee or oil in a heavy pan or pot. Keep the flame to medium-low or medium.
5. Let the ghee or oil become hot on a medium-low to medium flame.
6. Add 2 teaspoons jeera (cumin seeds) and stir. The cumin will begin to crackle.
7. Quickly add all the whole spices – 1-inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 tej patta, 1 star anise (optional), 2 to 3 cloves, 5 to 6 black peppercorns and 1 to 2 single strands of mace.
8. Fry for a few seconds till the spices become aromatic. Do not burn the spices.
9. Immediately add the soaked rice. Then lower the flame.
10. Stir and saute the rice for 1 to 2 minutes so that the ghee or oil coats each rice grain.
11. Add 2 cups of water or as required depending on the quality of rice.
12. Sprinkle salt as required and stir very well. Check the taste of the water and it should taste a bit salty.
Making jeera rice
13. Cover the pan with a lid. On a low flame simmer till the rice grains are tender and cooked well.
14. Using a fork, do check a couple of times when the rice is cooking. If all the water has been absorbed and the rice grains are not cooked, then add some more hot water.
15. The rice should get cooked but not mushy or pasty.
16. When the rice is done, gently fluff the rice with a fork.
17. Add some coriander leaves.
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