veg pulao with jeera samba rice Paru's kitchen: jeera rice

I’ve been craving something simple and flavorful lately, and Jeera Rice, or Jeera Pulao, really hit the spot. It’s amazing how just a few ingredients can create such a delicious and comforting dish. I found a wonderful visual guide that really helped me nail it, and I want to share my experience!

Jeera Rice - Jeera Pulao

This recipe is incredibly easy and quick, perfect for a weeknight dinner or a side dish for a larger meal. The aroma of the cumin seeds frying in ghee is just intoxicating, and it sets the stage for a truly satisfying bite. Here’s a breakdown, with the image that really helped me understand the process:

Alright, let’s get into what you’ll need and how to make this fragrant rice. I personally love the simplicity and adaptability of this dish. You can easily adjust the amount of cumin to your liking and even add other spices for a unique twist.

Ingredients:

• 1 cup Basmati Rice
• 2 tablespoons Ghee (or oil)
• 1 tablespoon Cumin Seeds (Jeera)
• 2 cups Water
• Salt to taste
• Optional: 1-2 Green Chilies, slit (for added spice)
• Optional: Few fresh Cilantro leaves, chopped (for garnish)

Instructions:

1. Rinse the Rice: Thoroughly rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Soak the rice for at least 30 minutes. This step will give you nice fluffy rice. Drain the rice well.
2. Temper the Spices: Heat the ghee (or oil) in a heavy-bottomed pot or pan over medium heat. Once the ghee is hot, add the cumin seeds. Let them sizzle and splutter until they release their fragrant aroma (about 30 seconds). Be careful not to burn them! If using green chilies, add them now.
3. Add the Rice: Add the drained rice to the pot and gently sauté it for a minute or two. This helps to coat the rice grains with the ghee and spices, enhancing the flavor.
4. Add Water and Salt: Pour in the water and add salt to taste. Bring the mixture to a boil.
5. Simmer and Cook: Once the water is boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for about 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Avoid lifting the lid frequently, as this can release steam and affect the cooking process.
6. Fluff and Serve: Once the rice is cooked, turn off the heat and let it rest for 5-10 minutes with the lid on. This allows the steam to distribute evenly and prevents the rice from becoming mushy. Gently fluff the rice with a fork before serving. Garnish with chopped cilantro, if desired.

Jeera Rice is a versatile dish that pairs well with a variety of Indian curries, dals, and even grilled meats. I particularly enjoy it with a simple yogurt raita to cool things down. The beauty of this recipe lies in its simplicity, allowing the flavor of the cumin to really shine through. Don’t be afraid to experiment with different ratios of rice to water to find your perfect consistency. And remember, fresh ingredients always make a difference! Enjoy!

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parusamayal.blogspot.comParu’s Kitchen: Jeera Rice - Jeera Pulao

Paru’s kitchen: jeera rice. Paru’s kitchen: jeera rice