Jeera Rice | Rice Recipe in 20 minutes
Jeera Rice Recipe | Rice Recipe in 20 minutes | Lunchbox Recipe
Jeera rice recipe is simply
This recipe makes its way into the tiffen boxes of school children, college and office goers in India.
One more important point – Jeera rice can be prepared with leftover rice! Plus it is a good break from the monotonous white rice.
Also, this article will focus on the South Indian style of cooking. You may also prepare this same dish in different other ways.
This is a bowl of flavorful variety rice that goes well with any vegetable curry (like aloo matar curry), paneer butter masala restaurant style or any chicken/mutton gravy.
Jeera Rice – Step by Step Instructions with Photos:
- In a kadai- Heat oil and add the sliced onions. Saute them until they are golden brown and crisp. You may shallow fry them as shown in the attached video or you could also deep fry them. Transfer it to a plate and keep them aside for later use. [Medium-High flame]
- In the same kadai, heat up some ghee. Allow it to melt. Now add all the whole garam masalas mentioned above ( bay leaf, cinnamon, cardamom, star anise). To this add some cashews and saute them until they turn slightly golden. Now to the same, add slit green chillies and cumin seeds(jeera). Give it a saute for 1-2 minutes. [Medium Flame]
- Now add the soaked jeera rice and give it a good mix. You may use jeera(seeraga samba) rice or basmathi rice anything of your choice. Give it a good mix.
- Now, add milk, water and salt. Give it one last mix. [Medium Flame] You may follow the same procedure in pressure cooker too, but make sure to reduce the water quantity by half cup.
- Cover & cook for 15-20 minutes. [Low Flame]
- After 20 minutes, open and spread the fried onions on top. Mix gently using a small spoon or fork to avoid mashing or rice from breaking.
- Finally garnish with some more fried onions and serve hot with any gravy/curry.
Ingredients
- 2 tsp Oil (Refined)
- 1 Onion ( Vengayam ) - (Sliced)
- 1 tsp Ghee/Clarified Butter ( Nei )
- 1 Bay Leaf (Biryani ilai)
- 2 Star Anise (Natchathira Sombu)
- 1 inch Cinnamon Stick (Pattai)
- 2 Cardamom (Elakkai)
- 6 Cashews ( Mundhiri ) - (broken into pieces or split or whole)
- 2 Green Chilli ( Pachai Milagai )
- 1 tsp Cumin Seeds (Jeera)
- 1 1/2 cup Jeera / Basmathi rice ( Seeraga samba / basmati arisi ) - (you can use any of the 2 variety of rice mentioned)
- 1/2 cup Milk (paal) - (boiled & cooled or raw milk)
- 2 1/2 cups Water ( Thanni )
- 2 tsp Salt ( Uppu )
Instructions
- In a kadai- Heat oil and add the sliced onions. Saute them until they are golden brown and crisp. You may shallow fry them as shown in the attached video or you could also deep fry them. Transfer it to a plate and keep them aside for later use. [Medium-High flame]
- In the same kadai, heat up some ghee. Allow it to melt. Now add all the whole garam masalas mentioned above ( bay leaf, cinnamon, cardamom, star anise). To this add some cashews and saute them until they turn slightly golden. Now to the same, add slit green chillies and cumin seeds(jeera). Give it a saute for 1-2 minutes. [Medium Flame]
- Now add the soaked jeera rice and give it a good mix. You may use jeera(seeraga samba) rice or basmathi rice anything of your choice. Give it a good mix.
- Now, add milk, water and salt. Give it one last mix. [Medium Flame] You may follow the same procedure in pressure cooker too, but make sure to reduce the water quantity by half cup.
- Cover & cook for 15-20 minutes. [Low Flame]
- After 20 minutes, open and spread the fried onions on top. Mix gently using a small spoon or fork to avoid mashing or rice from breaking.
- Finally garnish Jeera Rice with some more fried onions and serve hot with any gravy/curry.
Read Further
Non Veg Recipes:
1. Mouthwatering Seer Fish Fry - South Indian Style!
2.How to make delicious Mutton Ghee Roast at home!
