Jeera rice is the side dish you need if you’re feeling extra hungry. This hearty dish is made of fluffy, starchy basmati rice flavored with aromatic spices. Jeera, which is Indian for cumin, gives the rice a nice earthy taste.
Ghee or butter adds a rich flavor, while cinnamon, cloves, and bay leaf give it spice. The rice prepared in this way can be eaten as an accompaniment with variety of dishes like dals, curries, sabzi, curd, or raita. This dish is available in almost all restaurant and dhaba in its different variants.
The perfect rice to water ratio for jeera rice is 1:2. Which means for every cup of rice, you need two cups of water. The rice is steamed in the water in a pan which is covered so that the steam does not escape. This rice to water ratio ensures that the rice is cooked just right where every grain is fluffy and separate from each other.
However, if you are cooking this in a pressure cooker, decrease the rice to water ratio to 1:1.5.
The core ingredient of this dish Jeera (Cumin Seeds). It adds earthly aromatic smell to the rice that no one can resist it. Add a spoonful of butter or ghee on top of it and it takes the taste to top level. You can also put some sautéed and crushed jeera on top of it.
Soak the rice or washing rice before cooking is important for removing the impurities, remove excess starch and allows the rice grains to fully absorb water to make it fluffy and starch free.
try our other recipes Chana Dal | Sambar | Palak Paneer | Rajmah Recipe | Dal Makhani
सामग्री हिंदी में
1 कप लंबे दाने वाले बासमती चावल
2 कप पानी
1 छोटा चम्मच घी या रिफाइंड तेल
1 इंच दालचीनी दालचीनी स्टिक
4-5 लुओंग लौंग
1 तेजपत्ता
½ – ¾ छोटा चम्मच नमक
1 छोटा चम्मच जीरा जीरा
1 हरी मिर्च बारीक कटी हुई
2 बड़ी चम्मच। गार्निशिंग के लिए हरा धनिया कटा हुआ
हिंदी में निर्देश
बासमती चावल को थोडा़ सा धो लीजिये, और फिर उसे इतने पानी में भिगो दीजिये कि चावल पूरी तरह से भीग जाये और ऊपर से थोड़ा अतिरिक्त पानी आ जाय.
चावल को 30 मिनट के लिए भिगो दें।
चावल का सारा पानी निकाल दें और चावल को एक तरफ रख दें।
एक पैन में घी गर्म करें और उसमें साबुत मसाले और जीरा डालें।
जब जीरा चटकने लगे तो इसमें कटी हुई हरी मिर्च और छना हुआ चावल डालें।
पैन में चावल को मध्यम आंच पर दो मिनट के लिए भून लें।
चावल में दो कप पानी और नमक डालकर अच्छी तरह मिला लें।
चावल को जल्दी से उबाल लें और फिर आँच को कम कर दें।
लगभग छह मिनट के लिए ढककर पकाएं, जब तक कि चावल पक न जाएं।
गैस बंद कर दें और चावल को 5 मिनट के लिए और रहने दें।
ऊपर से कटा हरा धनिया डालकर गरमागरम परोसें।
Jeera Rice
Ingredients
- 1 cup Basmati Rice
- 2 cups Water
- 1 tablespoon Clarified Butter or refined oil
- 1 piece Bay leaf
- 1/2 stick cinnamon
- 4-5 pieces Cloves
- 1 teaspoon Cumin
- ½ – ¾ teaspoon Salt
- 2 tbsp. Coriander Leaves chopped for garnishing
Instructions
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has some extra water on top.
- Soak the rice for 30 minutes.
- Drain all the water from the rice and keep aside the rice.
- Heat ghee in a pan and add the whole spices and cumin seeds to it.
- Once the cumin seeds start spluttering, add the chopped green chili and drained rice to it.
- Toast the rice in the pan for two minutes on a medium flame.
- Add two cups of 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 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.
