Jeera Rice Recipe
Jeera Rice – delectable Basmati rice tempered with Jeera. This versatile rice dish can be paired with any dal or veg/non-veg preparation.
Servings: 3
Calories: 303kcal
Ingredients
- Basmati Rice – 1 cup
- Bay Leaf - 1
- Cinnamon – 1 inch stick
- Cardamom - 2
- Cloves – 2
- Star Anise – 1
- Shah Jeera/Caraway Seeds – 1 tsp
- Onion – 1 medium, chopped
- Green Chilli -1, slit
- Ginger-Garlic Paste – 1 tsp
- Coriander leaves – 1 tbsp, finely chopped
- Mint Leaves – 7-8, finely chopped
- Oil/Ghee – 1 tbsp
- Water – 2 cups
- Cashew nuts – 10-12
Instructions
- Wash rice and leave to soak in water for 30 minutes. Drain and keep aside.
- Slice the onion, slit the green chilli and finely chop coriander and mint leaves.
- Heat oil in the pressure cooker. Fry cashew nuts and remove.
- Put in the whole garam masala. Allow to splutter.
- Add the shah jeera and sauté. Shah Jeera imparts a lovely flavour to the rice.
- Toss in the onions. Fry till brown.
- Tip in ginger-garlic paste. Sauté.
- Add coriander and mint leaves. Combine well.
- Add the drained rice and gently mix it in.
- Add 2 cups of water and salt to taste.
- Put on the lid and pressure cook for two whistles.
- After the pressure releases, gently fork the cooked rice out onto a serving bowl.
- Garnish with fried cashews and serve Jeera Rice hot with any curry of your choice.
Notes
- You can use Cumin Seeds instead of Caraway Seeds.
- Deep-fried onion slices can be used for garnishing too.