Jeera Rice 2 | Revisiting Jeera Rice | Cumin flavored Rice

I almost always plan my lunch menu the previous day to make sure I dont spend my morning time standing half-asleep in front of an open refregirator thinking about various options. On those lazy days, when i dont think about the lunch box , I have noticed it becomes a rush routine. But there are also those "bulb glowing behind your head" days when you come up with a super delicious lunch combo in no time. Introducing the 30 minute Jeera Rice and Hurry Burry Paneer lunch combo. :).

I had already posted a recipe for Jeera Rice, where you just have to dump everything into the pressure cooker. I recently tried a variation by mixing the separately cooked rice with the Jeera/Cumin tempering which looks super fresh and inviting than the pressure cooker method. It is also a quicker recipe as there is almost no chopping involved.

Hurry Burry Paneer Curry - coming soon!

Jeera Rice

Ingredients

Serves - 2
Spice Level - Mild
Cook time - 15 min

Basmati Rice - 1 cup
ghee - 1 Tbsp
Water - 1.5 cups
Salt -2 Tsp

Oil - 1 Tbsp
Jeera - 3 Tbsp
Green chilli - 2 , slit length-wise and cut in half
Coriander Leaves - 2 Tsp, chopped well

How do you do it

1. Soak the basmati rice for 15 minutes in water. Go ahead and do the other stuff you need to do on your morning routine. Come back drain the water and keep aside.

2. Heat 1 Tbsp ghee in a kadai, add the basmati rice and saute for 2 minutes until you get a nice aroma. Transfer to rice cooker vessel , add 2 tsp salt , 1.5 cups of water, cook for 12 minutes. Once cooked, take the rice out immediately and spread on a plate.

3. Heat oil in a kadai. Add the jeera and let it roast well - 1 minute. Add the green chillies and saute for a minute more. Now add the cooked rice and coriander leaves and mix well. Check for salt, if required add more and mix.

There you go, jeera rice is ready to be served.


Print this Post