This is my entry to Sunita's "Monthly Spice Event". Sunita have chosen cumin as the spice for this month(August). So, for this month, if you Think Spice...think cumin. Sunita, thanks for hosting such a wonderful spicy event. This Jeera Rice is very simple and quick to prepare. Taste will be delicious. Here is my recipe:
Prep Time : 35 minutes (to soak the rice and to cut the ingredients)
Cooking time : 45 minutes (to cook the rice)
Serves : 4
Cuisine : Indian
2 cups basmati rice (wash and soak for 30 minutes)
2 tbsp Jeera
3 tbsp oil (I used half oil and half ghee)
2 bay leaves
4 tbsp cashewnuts
1 finely chopped big onion (cut length wise)
8 whole black peppercorns (adjust)
3.5 cups of water
4 tbsp finely chopped coriander leaves for garnish
salt as per taste
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil or ghee in a kadai, add cloves, elachi, dalchini and bay leaves, fry for 2 minutes on low heat. Add jeera and cashewnuts fry for more few seconds, add chopped onions and peppercorns, fry till transparent.
3. Add soaked rice, water, salt and finally add the coriander leaves, mix well, cook till done.
4. Serve hot jeera rice with any kind of basic gravy or any veg gravy or any non veg gravy too.
Note: 1. You can replace peppercorns with green chillies too. Adjust the quantity of peppercorns or green chillies, according to your spice level.
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