26 February, 2012
Jeera RicePosted in : Bachelor Recipes, Blogging Marathon, Indian Cuisine, Kid Friendly, Meal, Rice, Rice the Versatile Cereal and Its Uses on by : ArchanaPotdar Tags: Blogging Marathon, Indian, jeera, Jeera Rice, Rice
I do not believe it this is the most basic rice or pulao ever and I make it so often and it is not posted here!!
So on day 4 of the BM#13 let’s come straight to the recipe of Jeera Rice.
I follow or rather I am forced to follow the recipe in two ways one with cashew nuts and another without them as needed by my daughters.
1 cup rice
1 onion thinly sliced
I tsp jeera
1” stick of cinnamon
4-5 pepper corns (optional)
1 green cardamon
1 bay leaf
1 tblsp homemade ghee
A handful of cashew nuts
1. Wash and drain the rice. Set aside.
2. Dry roast the jeera, cinnamon, pepper corns, cardamon and cloves for a few seconds. Transfer to a plate.
3. Add the ghee to the thick bottomed vessel add the cashew nuts and fry till the cashew nuts are golden brown. Drain and set aside.
4. Add the bay leaf and the jeera, cinnamon, pepper corns, cardamon and cloves.
5. A wonderful aroma fills the house and there are members asking what are you making quickly add onions and fry till translucent.
6. Add the rice and fry for a few minutes.
7. Add the water (a little less than 2 cups), salt and stir. Check the seasoning and cook till rice is done. As I have said one of my daughters like cashew nut other does not I add them on top of the cooked rice you can add them to the rice stir and cook.
Generally, I prefer to cook my pulaos in a vessel directly on the gas. You can transfer it to the cooker and cook for 1 whistle and wait for the pressure to drop. The quantity of water here is approximate please adjust as per the rice. Generally old rice needs more water and new lesser.
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More when we meet tomorrow…