Perfect Jeera Rice Indian Cumin Rice Food

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.

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 RICE - INDIAN CUMIN RICE

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.

INDIAN JEERA RICE

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.