Jeera Rice

Good evening everyone,

Last recipe post for the day (I think) – Jeera Rice.  Jeera means cumin.  Like many common foods, there are many different ways to make Jeera Rice, depending on who you talk to.  I make it different ways depending on what I have on hand and my mood.

Jeera rice is the perfect complement for dal (lentil) dishes and rajma (kidney bean) dishes.  It’s also a great side for most all of the Punjabi dishes we make (maybe not so much with the sweets…).

The video also contains a trick to show you how to make perfect rice every time.

The basic recipe for jeera rice, is easy peasy and it follows here:

Jeera Rice

2 cups dry basmati rice, rinsed until the water runs clear
Water, sufficient to cover the rice with 1 cm of water
1 tsp brown mustard seeds
1 1/2 tsp jeera (cumin)
1 1/4 cup chopped onion
1 tbls oil

Heat the oil over high heat in a heavy bottomed pot.  When shimmering, add the spices and fry until the mustard seeds begin to pop.  Add the onion, reduce heat to medium and cook until the onions are translucent, stirring occasionally, about 3 minutes.  Add the drained, rinsed rice and stir until all of the ingredients are combined, about 1 minute.  Add enough water to the pot to cover the rice by about 1 cm (or half of the length of the first joint of your index finger).  Increase heat to high and bring the pot to a boil.  Reduce heat to medium high.  Cover the pot and allow to cook for approximately 10 minutes.  Keep an eye on the rice, to prevent burning but try to avoid uncovering the rice or mixing it too often.

Tips

You can use ghee instead of oil for the fat in this dish, if you like.

I occasionally add a few strands of saffron to this rice.  When I do, I add it early so that it’s flavour and colour can develop.

If your rice is still underdone, add small amounts of hot water to the pot to finish it, ensuring that you cover the pot after each addition.

If you accidentally add too much water – if it was a little too much, uncover the pot and allow the additional water to steam away.  If it was a lot too much, hmmm…. how big is your index finger??  All joking aside, simply drain away a little of the water, uncover the pot and allow the rice to finish steaming uncovered.

Don’t forget to fluff your rice!  Once it cools, if you don’t loosen it, it has a weird way of cementing together into hard to divide clumps.

You can skip the mustard seeds if you like and add the onions as soon as the jeera begins to change colour.

That’s it.  Super easy!  I hope you enjoy it!

Peace and love all,
Himmat

 

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