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

Continue Reading >>

Jeera Rice

It just cant get any simpler than Jeera rice :-) . Jeera rice is a very humble north Indian rice dish packed with jeera flavor that just needs 5 minutes of your time and it goes best with dal which is another easy accompaniment. First few months after my wedding, if you have had food at my place, theres no way you could have missed this . So if your newly married , beginner in cooking or just another person who is in need of a quick fix lunch/dinner menu try this - jeera rice, dal, potato roast , raitha ,a good drink - all in 1 hours time!  Its called the "Just Married" menu  ;).

Jeera Rice

Ingredients

Serves - 2
Spice Level - Not spicy but flavorful
Prep Time - 5 min
Cook time - 15 min

Basmati Rice - 1 cup [washed and soaked in water for 10 min, drain and keep aside]
Jeera - 4 Tbsp
Onion - 1 , chopped well
Green chilli - 1 , slit lengthwise and cut in half
Ginger-Garlic [GG] paste - 1/2 Tsp
Coriander leaves -  a handful, chopped
Salt - as per need
Oil - 2 Tbsp
Water - 1.5 cups

How do you do it

Heat oil in a kadai. Add jeera and let it roast and give a nice aroma - few seconds. Add in the chopped onions and green chilli, GG paste and saute till onions are translucent. Now add in the coriander leaves, basmati rice and saute well for a few 1-2 minutes. Now empty the contents into your rice cooker , add 1.5 cups of water, required salt and cook for 12-15 minutes.

Serve warm with yellow dal tadka

Notes

You might also cook the rice separately for 12 minutes and cool it and mix well with the tempering to retain white color of the dish , but the rice cooker method is quicker.
 


Print this Post

Continue Reading >>

Jeera Aloo / Potatoes flavoured with Cumin

Jeera aloo reminds me of my initial days after wedding , I used to make this dish quite often as it was a very easy simple dish and one of S favorite. Jeera aloo, some variety rice and dal, this was one combination that used to appear on almost every weekend , a couple of years back. Some of my relatives also found out how that was my standard menu when guests visited us too. So if you are new to cooking, and want to impress somebody, this one's for you. ;)

Jeera Aloo

Ingredients

 Serves - 4
 Spice Level - Moderately Spicy

Potato - 5 Large, chopped into medium sized pieces.
Onions - 1 Large , finely chopped
Mustard - 1 Tspn
Jeera - 3 Tbspn
Green chilli - 4 , chopped well
Turmeric powder - 1/2 Tspn
Garam Masala - 1 Tspn
Coriander leaves - a handful, chopped
Oil - 2 Tbspn
Salt - as per taste [ 1 Tbspn or so]


Method

Add the potato pieces in a cooker and 1 cup water.Pressure cook the potato pieces for 5 minutes. Keep the flame on high , after one whistle [ will take 3 minutes for first whistle], move the flame to low and switch off after 2 more minutes. The potatoes need to cooked such that it doesn't get mushy when you make the jeera aloo. Open the lid once the cooker is cooled, drain the remaining water left in the vessel and keep the potatoes aside.

Heat oil in a kadai. Add the mustard, let it splutter, add jeera, and let it roast. Add onions, green chilli and saute till onions are translucent.Add the turmeric powder and garam masala, little salt and cook till the raw smell of masala vanish. Now lower the flame, add in the cooked potato pieces, remaining salt and mix well with the onion-masala mix well. Stir the potatoes well so that they are wrapped well with the masala. Saute the potatoes in kadai for 2-3 more minutes. Add the chopped coriander leaves and mix well. Switch off flame.

This goes very well with pulkas/rotis or as a side dish for rice and dal


Print this Post

Continue Reading >>