Jeera Fried Rice Food

JEERA FRIED RICE

Steps:

• Wash rice well and soak in 2 1/2 cups salted water for 30 min.
• Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
• In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
• Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
• Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

JEERA RICE RECIPE

Steps:

• Soak basmati rice in water for 15-20 minutes and drain them.
• Heat the ghee or oil in a deep pan. Add cashew nuts and stir fry until they turn light brown. Transfer to a plate.
• Add cumin seeds in same ghee and sauté them. Add sliced onion and sauté until it turns light brown.
• Add drained rice and sauté for 2-3 minutes.
• Add 1¼ cups hot water and salt (according to taste) and cook for 2-minutes over medium flame. After 2-minutes, cover pan with a lid and cook over low flame for 8-10 minutes. Do not open the lid in between otherwise rice may not cook properly.
• Turn off flame and let it stand for 8-10 minutes. After 10 minutes, open the lid and transfer cooked jeera rice to plate.
• Garnish it with fried cashew nuts and serve hot with dal fry or dal tadka.

JEERA RICE

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.

TOTALLY EASY TOTALLY YUMMY JEERA RICE AND DAAL FRY

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.

JEERA RICE RECIPE

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.

JEERA RICE

Steps:

• Heat oil in a pan, add cumin, green chilli, mint, coriander leaves and fry Now add water( twice the amount of measured rice), bring the water to boil by adding some salt Then add pre-soaked, and cook till 90% of water is absorbed Finally, add fried onion and saffron colour and reduce the flame to minimum and cook covered for 5 more min. Enjoy this awesome jeera rice with any curry.

EASY INDIAN FOOD - HOW TO MAKE CUMIN RICE

Steps:

• Place the rice in a sauce pan that has a tight fitting lid. Cover with cold water and let it soak for about 30 minutes.
• After 30 minutes, swirl the water around with your hand. This will release a lot of starch from the rice and the water will turn a milky white colour.
• Drain and repeat until the water runs clear. It will take at least six changes of water.
• When you are ready to cook, place the drained rice back in the sauce pan and cover with 1 1/2 cups cold water, the butter and salt.
• Cover with the lid and place over high heat to bring the water to a boil.
• When the water comes to a rapid boil, turn off the heat and let it sit for 30 minutes. Do not be tempted to lift the lid!
• While the rice is steaming in the covered pan, roast your cumin.
• Add the cumin seeds to a dry frying pan and place over medium heat. Move the seeds around in the pan so that they roast evenly and don't burn.
• When the seeds begin to smoke lightly, removed the from the heat. The aroma in the room will be amazing.
• Place the seeds in a spice grinder or pestle and mortar and grind to a powder. By this I don't mean a fine powder. It's nice to leave some of the seeks as they are as pictured.
• When the rice is ready, pour the cumin into the rice and fluff it up using a fork.

JEERA RICE

Steps:

• Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
• Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
• The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
• If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
• Heat oil in a small pan. Add cumin/jeera.
• Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
• Add the green chilies. Stir for a few seconds. No need to brown the chilies.
• Add the tempering to the hot or warm rice.
• With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
• Add coriander and gently mix or garnish the rice with coriander at the time of serving.
• Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.

JEERA FRIED RICE IN 10 MINUTES

Steps:

• Wash rice well and soak in salt water for about half an hour. , Heat ghee in a heavy bottomed pan. , Add onions and fry till dark brown and crisp. , Drain and keep aside. , To the same pan, add cashews. , Fry till it turns light brown, drain and keep side. , Add jeera, peppercorns, bay leaf to the ghee. , Stir fry for a few seconds. , Drain and add rice. , Keep the drained water aside. , Add sugar, stir gently, frying rice till light brown. , Add the spice powder and stir. , Add salt water and bring to a boil. , Simmer covered, till rice is cooked and water evaporates. , Each grain should be separate. , Serve hot with dal fry, rajma or a spicy gravy vegetable., Roasted pepper papad can be served as an accompaniment to this dish.

PERFECT JEERA RICE (INDIAN CUMIN RICE)

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.

FRIED JEERA RICE RECIPE

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.

JEERA RICE RECIPE | RESTAURANT STYLE DAL CHAWAL RECIPES

Steps:

• Heat water, when it starts bubbling add oil, salt and lemon.
• After 1 minute add rice, cook it for 5-7 minutes or until it get's cooked, drain the extra water from rice.
• heat oil, when it get's heated put cumin seeds in it, when cumin seeds started popping add boiled rice in it.