Jeera Rice
Author: Zeel Patel
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
1 cup rice or basmati rice 1 ½ - 2 cup water or according to need 2 tsp oil 2 tsp ghee 2 green cardamoms ( elaichi / elchi ) 1 inch cinnamon ( dal chini / taj ) 3 cloves ( laung / laving ) 3 black pepper ( mari ) 1 bay leaf ( tej patta ) 1 star anise ( chakra phool / chakri phool ) 1 tbsp cumin seeds ( jeera ) Wash the rice and soak for 25 – 30 minutes. Drain the water and keep it aside. Heat oil and ghee in a pot. Add cumin seeds and all spices. Saute till cumin gets brown in color. Add drained rice and salt. Saute for 2 – 3 minutes. Add water according to need. Cover the pot and cook on medium slow flame till rice get done. Cook the rice till 85% – 90 % only. Do not overcook it. Still in between. When rice will get cooked. Turn off the flame. Add fine chopped coriander in cooked jeera rice. Serve hot jeera rice with [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]dal fry , [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]dal palak ,[/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]masoor dal , [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]chana dal or [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]any variety of dal & kadhi . Jeera rice also goes well with curries and Punjabi sabji. Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/jeera-rice/
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