Jeera Rice Recipe Cumin Rice Restaurant Style Jeera Pulao

JEERA RICE RECIPE (CUMIN RICE) RESTAURANT STYLE JEERA PULAO

Steps:

• Wash and soak the rice for 15-20 minutes. Then drain and discard the water.
• Heat the ghee in a thick bottom saucepan on medium heat.
• Once hot add bay leaf, cloves and cinnamon stick and saute for a minute.
• Then add cumin seeds and let them sizzle.
• Add rice and sauté them for a minute.
• Add 2 cups of water, salt and lemon juice; mix well.
• Let the water come up to a boil. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes covered.
• Then turn off the heat. Let it stand for 10 minutes covered. Then open the lid and fluff up the rice

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.

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.