JEERA RICE RECIPE
Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.
Provided by Swasthi
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Wash rice a few times until water runs clear.
- Then soak it in lot of water for at least 30 mins. Drain it completely.
- Heat ghee or oil in a pressure cooker or a pot.
- Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
- Fry jeera on a low flame until a nice aroma comes out. Add green chilli.
- Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break.
- This frying step helps to bring out the aroma of the rice.
- Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
- Making Jeera rice in pot - Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
- Making Jeera rice in pressure cooker - Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
- When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
- Press saute button and pour ghee to the inner pot of instant pot.
- Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally. Do not stir a lot, rice grains will break.
- Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water. If needed add more salt.
- Secure the lid & position the steam release handle to sealing.
- Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
- When done the instant pot beeps. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes).
- For softer rice, let the pressure release naturally for 3 to 4 mins.
- Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.
Nutrition Facts : Calories 450 kcal, Carbohydrate 78 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
JEERA RICE
A full-flavored, traditional Indian jeera rice. The whole garam masala adds a full and authentic taste and wonderful aroma to the rice.
Provided by GreenEggsnHam
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
- Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
- Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
- Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 38.6 g, Fat 3.1 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 45.5 mg, Sugar 0.1 g
PERFECT JEERA RICE (INDIAN CUMIN RICE)
This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.
Provided by Richa
Categories Side Dishes
Time 12m
Number Of Ingredients 10
Steps:
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
- When you are ready to cook, drain all the water from the rice and set the rice aside.
- Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.
- Toast the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice, and prevents it from sticking and becoming gluggy
- Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated and the rice is cooked through.
- Turn off the flame and let the rice rest for 5 more minutes. Top with chopped coriander and serve hot.
Nutrition Facts : Calories 208 kcal, Sugar 1 g, Sodium 338 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 38 g, Fiber 1 g, Protein 3 g, Cholesterol 10 mg, ServingSize 1 serving
JEERA RICE - INDIAN CUMIN RICE
Introducing our delicious Jeera Rice Recipe, made with basmati rice and cumin seeds. This aromatic and flavourful cumin rice dish, is the perfect accompaniment to many main meals. Our easy-to-follow recipe will give you rice to water ratio to ensure you get the perfect results every time.We've even included some optional ingredients you can add for extra flavour. Recipe card written for 4 generous serving, see notes section for rice to water ratio to serve 1 to 6 people.So why not try something new today and give our Indian Jeera Rice a go?
Provided by Luke and Kay - Flawless Food
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Fry cumin seeds in oil for 1 min
- Add washed rice and stir into the oil and cumin seeds
- Add cold water and any of the optional flavourings.If using green chilli, cut a slit lengthways in it to allow the heat to seep out.Turn on maximum heat. Bring the rice and water to the boil.
- Turn the heat down to the lowest setting. Place a lid on the pan and cook for 10 minutes.
- LEAVE LID ON. Turn heat off, and time for another 10 minutes to finish cooking in the steam. Remove the optional flavourings which will have floated to the top.
- Fluff the rice with a fork.
- Serve with finely chopped fresh coriander leaves.
Nutrition Facts : Calories 394 kcal, Carbohydrate 82 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 53 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
INDIAN JEERA RICE
This is a great recipe that I found on cuisinecuisine.com, a website devoted to Indian culture and cuisine. I have been pairing this rice with a curry dish (most recently with Recipe #63209, Thai Red Curry with Vegetables). I would love to hear what other 'zaar members pair it with! Happy Eating!
Provided by biogirlie
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the rice in luke warm water, drain completely and let it sit.
- Heat the ghee or oil on medium heat, add the bay leaves and cumin seeds and saute for a minute.
- Add the rice and saute for a few minutes.
- Now add the hot water and the salt. Boil until almost all the water has evaporated.
- Cover and reduce heat to low and cook for another 10 minutes or so - stir often and make sure that it doesn't start to stick to bottom of saucepan.
- When there is a tiny amount of extra water left in the rice, remove from heat and let the rice sit for a minute. The extra should evaporate as the rice cools a bit.
- Serve! If you would like, add a dollop of butter to the top.
Nutrition Facts : Calories 429.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 24.6, Sodium 884.8, Carbohydrate 71.8, Fiber 3.3, Sugar 0.8, Protein 7.5
JEERA RICE
This is a typical recipe from the Punjabi region in northern India. The recipe itself is from Indianrecipesforever.com.
Provided by Studentchef
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the rice and soak in water for half an hour.
- Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep aside. Add onions, bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
- Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
- Cook until the rice is done.
- Serve jeera rice hot, topped with the cashew nuts, with any spicy curry or raita.
Nutrition Facts : Calories 267, Fat 10, SaturatedFat 4.7, Cholesterol 16.4, Sodium 33.6, Carbohydrate 40.2, Fiber 2.4, Sugar 1.8, Protein 4.8
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