Milagu Jeeraga Sadam
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5 from 6 votes

Milagu Jeeraga Sadam

Need a simple rice dish that is easy to make and yet delicious? Try Pepper Jeera Rice. 
Prep Time5 mins
Cook Time10 mins
Course: Brunch, Dinner, Gluten Free, Lunch
Cuisine: Gluten-free, South Indian
Keyword: Easy Dinner ready under #30minutes, Milagu Jeeraga Sadam, Peppercorn Jeera Rice, Spicy Rice Recipe
Servings: 2 people
Author: ArchanaPotdar

Equipment

Ingredients

  • 1 cup cooked rice
  • 1 tsp ghee
  • 1 tbsp black pepper
  • 1/2 tbsp jeera/cumin seeds
  • Salt to taste
  • A few cashew nuts and peanuts optional
  • 1 tbsp Ghee to mix with rice

Instructions

  • In case you are making rice fresh then let us start with washing the rice. I have used Basmati rice here.
  • Rinse it at least 2-3 times in a container. (please check note 1)
  • Add 1-1/2 times water in volume or follow instructions on the packet. We are looking for a nice grainy kind of rice here. Khila Khila Chawal…
  • Cook on low flame till rice is cooked. Once cooked the rice can be pressed between your fingers and the grain will yield.
  • Fluff the rice and let it cool in the container. In case you are in a hurry transfer to a plate and cool.
  • As the rice is cooking in a small nonstick pan heat 1 tablespoon of ghee. Add the cashew nuts and fry till golden brown. Transfer to a bowl.
  • Add the peanuts and stir fry till the peanuts are done. You will get a nice darker brown colour. Transfer to the bowl with the ghee and set aside.
  • Now in the same nonstick pan on low flame add the pepper, stir for about 1 minute then add the jeera. Stir till you get a nice aroma. (I did not add the 1tsp ghee as I felt the pan had enough ghee. In case your mixture is dry add the 1 tsp ghee).
  • Cool the pepper and jeera mix. Grind to a powder using salt to help the grinding.
  • Mix the about 1 tablespoon of the Milagu Jeeraga mixture in the rice, add the peanuts and the cashew nuts and the ghee. Mix well.
  • Adjust the salt and Milagu Jeeraga powder. add more ghee if needed.
  • I served it paired with thick curds.

Notes

  1. Generally, I wash my rice in the pot I cook.
  2. You can also make a tempering of mustard and curry leaves in ghee or sesame seed oil.
  3. Add more pepper if you want spicier rice.
  4. If you increase the quantity of jeera it will not taste good.