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
FRIED JEERA RICE RECIPE
In this article we will learn how to make jeera rica at home. Jeera Rice or Cumin seed Rice is a very easy and popular North Indian dish. This rice can be served on its own or can be served with almost everything, especially vegetable curries. It goes well with dal tadka.
Provided by Reshu Drolia
Categories Lunch and Dinner Recipe
Time 30m
Number Of Ingredients 7
Steps:
- Wash and soak rice for 15-20 mins.
- Boil water in a pan. Put the rice in boiling water and cook uncovered on low heat until the rice becomes firm but tender. Do not overcook the rice otherwise the rice grains will get break and mushy. Each grain of rice should be separate.
- When rice is done sieve it and make it cool completely. Do not add hot rice otherwise the rice grains will get break and mushy.
- Heat Ghee in a pan.
- When ghee becomes slightly hot add all the spices and sauté till cumin seed becomes light brown in colour.
- Add cooked rice, salt to taste and mix it well.
- Jeera rice is ready to serve.
Nutrition Facts : ServingSize 1 serve, Calories 133 kcal, Carbohydrate 21 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 4 mg, Fiber 1 g
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
TOTALLY EASY TOTALLY YUMMY JEERA RICE AND DAAL FRY
Again, this is a recipe from my "cooking guru" and best friend Rupali. Jeera means cumin, so you can guess what the dominant flavor of the rice is. the Daal fry is made with Toor Daal which is a yellow lentil with a mild flavor. These two dishes are meant to go together and they are so absolutely delicious and so easy to make that I did it right on my first try.
Provided by alice Dave
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor daal to be about 1 1/2 inches above the daal. If you don't have a pressure cooker, it should take somewhere around 45 minutes for the daal to become soft.
- Set the rice to cook at the same time. The rice will cook a little faster and it will be perfect timing for you to add the spices to the rice and have it all prepared as the daal is becoming ready to have the spices added to it.
- The ratio of water to rice is two to one. add the salt to the water before cooking as it will be difficult to mix in later. the water should taste nice and salty.
- When the rice is almost done, take half of the ghee or butter in a large sauté pan.
- Add the cumin seeds, cilantro leaves and chopped green chillies.
- Sauté for about 3 minutes on med heat, then add the cooked rice and mix.
- Add the rest of the ghee or butter to the rice and mix until consistent.
- Set aside and cover to keep warm.
- Wash out the sauté pan and begin the spices for the daal by adding the oil, cumin, finely chopped onion and green chillies. Sauté until the onions are transparent.
- Add diced tomatoes and sauté for 2 more minutes.
- Check the daal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. Just remember, you can always put the water back in if there isn't enough, but you can't take it out once the lentils are mashed.
- After the daal is mashed add the sauté mixture.
- Add red chili powder for more heat if necessary.
- Add garam masala, salt and sugar. stir over heat for 2 minute and it is ready.
- Serve over jeera rice with papad and mango pickle.
Nutrition Facts : Calories 994.4, Fat 27.1, SaturatedFat 10.1, Cholesterol 32.8, Sodium 4683.8, Carbohydrate 151.3, Fiber 40, Sugar 9.2, Protein 38.9
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