RSS Feed
Twitter
7:00 AM
Unknown
It is truly astonishing that how some the best tasting dishes are the simplest to make. Jeera rice is one of them. It is one of the easiest forms of Pulao and does not need any preparation work. Paired with a spicy curry it is one of the best Indian meals in my opinion.
Ingredients:
Serves - 3-4; measurements in 160 ml cup
Basmati Rice - 2 1/2 cups
Jeera / Cumin Seeds - 1-1/2 tsp
Green chillies - 2 - chopped
Salt - to taste
Water - 4-3/4 cups
Oil - 1 tsp
Ghee - 1 tbsp
Method:
Wash and soak the rice in water for 30 mins. In a heavy pan with lid (or pressure cooker), heat oil and splutter the cumin seeds and green chillies. Add the drained rice and fry for a minute in medium heat. Add water and salt and cover and cook in medium-high heat for about 15-20 minutes or until done. If cooking in a pressure cooker, cook for 2 whistles in medium-high heat. When done, add the ghee and mix gently fluffing with a fork. Serve hot with any spicy curry of your choice.
Some perfect pairings would be Methi Matar Malai
Serves - 3-4; measurements in 160 ml cup
Basmati Rice - 2 1/2 cups
Jeera / Cumin Seeds - 1-1/2 tsp
Green chillies - 2 - chopped
Salt - to taste
Water - 4-3/4 cups
Oil - 1 tsp
Ghee - 1 tbsp
Wash and soak the rice in water for 30 mins. In a heavy pan with lid (or pressure cooker), heat oil and splutter the cumin seeds and green chillies. Add the drained rice and fry for a minute in medium heat. Add water and salt and cover and cook in medium-high heat for about 15-20 minutes or until done. If cooking in a pressure cooker, cook for 2 whistles in medium-high heat. When done, add the ghee and mix gently fluffing with a fork. Serve hot with any spicy curry of your choice.
Some perfect pairings would be Methi Matar Malai
0 comments:
Post a Comment