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    Home » Main Course » variety rice (kalanda sadam)

    Jeera Rice / Jeera Pulav

    by Nisha

    Jump to Recipe Print Recipe

    Jeera Pulav - Roasted cumin flavoured with rice pilaf. A simple rice dish that pairs well with a number of gravies and curries.

    This simple Cumin Rice, bite after bite, is packed with a mild warm flavour giving us a complete satisfaction of a meal.

    Jeera Rice

    Jeera Pilaf - Simple, mild and flavour packed in every bite - Simple pleasure of life.

    The tiny little cumin seeds does a wonderful magic. Cumin seeds are very pungent and bold in flavour with the potential to change the trajectory of a dish. A teaspoon more of either cumin seeds or cumin powder can spoil the dish.

    Perfect dish when you want to take a break from scratching your head on deciding what to cook. Perfect for potluck and get together. It pairs well with most of the gravies. A classic example for "Simple things are always better"

    Jeera Rice
    Jeera Rice
    Print
    Jeera Rice
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     

    Roasted cumin flavoured with rice pilaf. A simple rice dish that pairs well with a number of gravies and curries.

    Course: Main Dish
    Cuisine: Indian
    Servings: 4 persons
    Author: Nisha
    Ingredients
    For the Rice
    • 1 bay leaf optional
    • ½ inch cinnamon stick optional
    • 2 cloves optional
    • 1 cup Basmati Rice raw
    • 1 tablespoon cooking oil For more flavour, use ghee or butter
    For the Seasoning
    • 2 tablespoon cooking oil For more flavour, use ghee or butter
    • ¾ tablespoon cumin seeds
    • 1 tablespoon broken cashews
    • 1 teaspoon cumin-pepper powder Refer notes
    • 1 sprig curry leaves
    • 1 tablespoon chopped Coriander leaves
    Instructions
    1. Cook the rice in 1 cup water along with bay leaf, cinnamon stick and cloves in a pressure cooker. (1)
    2. Once the pressure releases, discard the bay leaf, cloves and cinnamon stick from the rice. Transfer it to a bowl and fluff it up. Add ½ tablespoon oil or ghee and mix it well without breaking the rice grains. Allow it to cool. (2)

    For the Seasoning
    1. Heat 2 tablespoon oil or ghee in a pan over medium heat. Once the ghee is hot, add the cumin seeds and allow it to splutter. Once they start spluttering, add the cashews and stir it until it starts turning golden brown. At this point turn off the flame and immediately add the curry leaves and cumin-pepper powder. (3)

    2. Pour this over the cooled rice and mix it well. Add salt and garnish it with coriander leaves.
    Recipe Notes
    1. Rice cooked with cloves, cinnamon and bay leaf gives a good fragrance. This suits best for making rice varieties. So if you have these spices try to use them.
    2. Allow the rice to cool. This is really necessary to get a non-sticky rice.
    3. When adding the ingredients for tempering be quick. The oil will be hot and there is more chance for the cumin seeds to get burnt by the time you add all the other ingredients.
    4. To make cumin-pepper powder: Coarsely crush equal amounts of cumin and pepper.
    « Beans Paruppu Usili
    Rasam Powder | Rasam Podi »

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    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
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    Comments

    1. Priya Sreeram says

      February 07, 2013 at 12:27 pm

      aah the simple pleasures of life- nothing to beat them really ! jeera rice looks swell nisha 🙂

      Reply
      • Nisha says

        February 08, 2013 at 5:48 pm

        Thanks Priya..

        Reply
    2. Ramya Krishnamurthy says

      February 05, 2013 at 12:49 pm

      all time favorite:)perfectly done:)

      Reply
      • Nisha says

        February 05, 2013 at 2:09 pm

        Thanks Ramya...

        Reply

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