Friday, February 7, 2014

Jeera Rice | சீரக சாதம் | Seeraha Sadham

Jeera rice is a very simple and delicious rice  flavored with cumin & whole gram masala. It is very easy to prepare and goes well with any veg or non-veg gravy. You can either prepare this in rice cooker or pressure cooker. I have posted the rice cooker method and given tips in the Notes section for the pressure cooker method.


Ingredients :-
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 Basmati Rice   1 cup 
 Onion   1
 Butter |Oil  2 tsp 
 Cumin   1 tbsp 
 Cloves   2 
 Cinnamom   1 inch piece 
 Cardamom   2
 Star anise   1
 Bay leaf   1 
 Coriander leaves   for garnishing 
 Salt  to taste

Method(Rice Cooker) :-
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1). Wash the rice thoroughly and soak in water for 30 minutes
. Keep it aside.
 
2). Heat butter/oil in a pan, add cloves, cinnamon, cardamom, bay leaf and saute until you get a nice aroma (
for a minute). Add cumin and let it splutter. Then add sliced onions and saute till onions become golden brown. Switch off.
3). Transfer the sauteed contents to the rice cooker. Then add the soaked rice and 2 cups of water, salt and cook rice till done. Once done, fluff it with a fork and serve it with any gravy of your choice.
Garnish with coriander leaves. I served this flavorful rice with Garlic Chicken.

Notes :-
----------
# Shahi Jeera suits well for this recipe. If you do not have it, you can use normal jeera.  

# Add saffron to get nice flavor and color.
# Make sure to add the correct quantity of water (1:2 for Basmati rice), to attain the restaurant look. If not the rice will become mushy.
# You can also do the tempering separately and combine it with the cooked rice. I prefer the cumin flavors getting infused to rice while cooking. 
# You can also garnish with ghee-fried cashews, raisins and make it rich. 
# If you are preparing it in pressure cooker, do all the sauteing directly in the cooker and add the rice once the onions turns golden brown. Add water to the rice and let it cook. 

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Related Posts :-
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Click here for more :- Rice Accompaniments
Click here for more :- Pulao Recipes

     Cheers,

 

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