Jeera Rice By chandapappa
by chandapappa
02 Sep 2002
This recipe has been viewed 7534 times
A delightful and versatile jeera rice recipe. The cumin seed flavoured jeera rice goes exceptionally well with a range of Indian vegetable and meat dishes. An easy and yet healthful chawal recipe, jeera rice is one of our favorites.
Jeera Rice By chandapappa recipe - How to make Jeera Rice By chandapappa
Preparation Time: NA Cooking Time: NA Total Time:
1 cup long grained rice (basmati)
2 cups water
2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 2 " stick of cinnamon (dalchini)
1 black cardamom (badi elaichi)
1 1/2 tbsp ghee
salt to taste
Method
- Wash rice thoroughly and soak in water for half an hour. drain.
- In a pan, heat ghee. add the cumin seeds, bay leaf, cardamom and cinnamon.
- When cumin seeds crackle, add the rice. add salt to taste.
- Stir till ghee coats every grain of rice and it looks glossy.
- Add water. bring to a boil. stir once. reduce heat to minimum and cover the pan with a lid. leave a little gap, otherwise water will boil over.
- Rice will be done when holes appear on the surface and water has been completely absorbed.
- Fork the rice out onto a serving dish. this will separate each grain.
- Serve hot with any curry
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