Jeera Rice Food

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.

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.

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.

JEERA (CUMIN) RICE

Steps:

• Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
• Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with 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.

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.

CUMIN!! RICE

Steps:

• In a teapot bring 3 cups of water to the boil.
• In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
• Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
• Cover the pan tightly, remove from heat and let sit 20-25 minutes.
• After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
• Add more salt if needed.
• Serve with lemon wedges.

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.

JEERA RICE

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.