Monday, November 28, 2016

Posted by Mala at 1:00:00 AM No comments
Jeera rice is slightly different from Jeera Pulav...this is simpler, giving predominance just to Jeera/Cumin which is so good for health, and is a friend to the stomach. We all know very well, no Indian kitchen is complete without the main seasoning ingredient....Jeera........
Once again, I am sharing a great but simple of recipe which I learnt during my earlier years in a cooking class. My teacher used to tell me, to let the aroma and flavor of Jeera remain unspoilt by the various spices like cardamom, cloves and cinnamon, and also she used to ask me to omit garlic and ginger, which have a strong flavor.
Just one  slit green chilli and a bay leaf should be the companions of Jeera in this rice.
Jeera stimulates pancreatic enzymes and aids in good digestion. That's why, people who have a problem with their digestive system, start drinking jeera water on an empty stomach in the early morning. Jeera is best for heart patients, best for diabetics, best in treating anemia, controls high cholesterol, helps weight loss, boosts up body metabolism, helps in respiratory problemhas fungal and anti microbial  properties and heals the wounds faster, removes toxins from body, and cures stomach cramps....
Here are my other rice varieties...


Ingredients
Basmati rice - 2 cups, soaked in water for 20 mts
Water - 3 1/2 cups
Salt to taste

For seasoning
Ghee - 3 tsps
Oil - 3 tsps
Jeera - 3 tsps
Bay leaf - 1
Green chilli - 1, slit

For topping
Onions , chopped and browned in 2 tsps ghee

Recipe Cuisine: North Indian; Category: Lunch / Dinner
Prep time: 5 mts; Soaking time: 20 mts; Cooking time: 15 mts

Serves 6



Onions getting browned in ghee

Remember, they should only become dark brown and not black. Keep them aside


Soaked and drained rice, cooked with measured water, in a pressure cooker, without putting the whistle and just by covering the vent with a small cup , keeping the flames at the lowest, for 10-12 minutes


Let to cool down a bit, fluffed with a fork


Take a broad pan, season the above mentioned ingredients


Add the fluffed up rice, salt to taste


and mix well.




Serve this simple, flavorful rice with kadai paneer or any dish of your choice.


Don't forget to strew the browned onions on top. These add to the taste.


This post first appeared in www.malpatskitchen.com
Notes
* If you are confident of cooking the rice with whistle on, please go ahead. 
* Rice grains remain separate and look so good with this measurement of water. If you want still softer grains, then please add 2 cups water  per cup of rice.


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