JEERA RICE (With 3 different methods)

In Indian staple cereal rice play very important role for lunch and dinner.

All over the country there are more than hundreds of rice recipes made in different cuisine. As India have many culture, region and traditions.

Most popular rice dishes are jeera rice, pulao, biryani, yellow rice, curd rice, tomato rice so on…

In north India we use veggies, ghee and spices as whole garam masala. And otherhand in south India people add coconut, coconut  oil, tamarind, sesame and curry leaves for give flavour to rice.

The best thing of making rice dish is that you can add any type of spices and vegetables it will gives you always a new and different taste and texture.

There are many varieties of rice in all over India. But most popular rice is basmati rice, white rice, parboiled rice and brown rice.

Most commonly people use white rice for lunch and dinner. Where as basmati rice is long in size and full of aroma.

To make flavoured and good texture rice always take long grain basmati rice. Adding lemon juice give you non sticky rice. Good in taste and texture too.

 In this blog I gives you 3 different way to make jeera rice in open pan, pressure cooker and microwave.

INGREDIENTS

Basmati rice               – 1 Cup (250 grams)

Cumin /Jeera seeds  – 1 Teaspoon

Cinnamon stick          – 1

Brown cardamom     – 1

Clove                           – 2

Black paper                – 4 to 5

Salt                               – 1/4 Teaspoon (as per taste)

Ghee                             – 2 Tablespoon

Lemon                          – 1

Water                            – 2 Cup

METHOD

Jeera rice in open pan

1. Wash rice with water for 3 times or insure it will clean and soak for 30 minutes in water.
2. Heat a pan put 2 tablespoon ghee. Once ghee hot add cumin seeds and whole spices (cinnamon stick, cloves, brown cardamom, black paper).
3. Let crackle all the whole spices for few seconds. Don’t burn it.
4. Drain extra water from rice and add into pan as stir gently for a minutes.
5. Add 2 cup water, little salt and lemon juice covered and cook on low flame for 5 minutes.
6.  After 5 minutes, Check the rice and stir, cook for another 5 minutes.
7.  If rice not cooked well and no more water left in rice than add more water as per required, cover cook again. For 2 -3 minutes more.
8. Check now there is no water in pan and rice turned puffed and soft. Now rice are ready to serve turn of the flame and give rest for 5-8 minutes in pan.

Note:

Don’t cook on medium or high flame. Water will evaporates fast and rice are not cooked well in open pan.

In pressure Cooker :

Heat 2 tablespoon ghee in pressure cooker add all whole spices and crackle for few seconds.

Add 2 cup water for 1 cup rice and lemon juice, cook on high flame for 2 whistle and turn off the flame.

Let cool and released the pressures. Now jeera rice is ready to serve.

Note :

Always cook on high flame in pressure cooker to make puffed and flavoured rice.

Microwave :

Firstly heat ghee for 1 minutes in microwave safe bowl and add cumin /jeera seeds and all whole spices cook for few seconds or till all the spices crackle.

At this time add soaked drain rice, salt, water and lemon juice. Cover the lid and cook for 10 minutes in microwave.

After 8 minutes open and check it, if water is less than add warm water as per need and cook till rice turned soft and puffed.

Note:

1. Always use measuring cups. Accurate measurement of water and rice give you perfect result.
2. If you cooking rice in glass bowl make sure add warm water. Otherwise glass container will cracked due to temperature changed.

Enjoy this jeera rice with any dal, curries or any thick gravy.    I love to eat jeera rice with my favourite rajma.