Jeera Rice Recipe Restaurant Style, is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India, mostly serve in restaurants and roadside dhabas as a complimentary dish along with sides like Dal, curries and kadhis, etc. . It is very easy to prepare, unlike biryani or pulao. “Jeera” is the Hindi word for cumin seeds, sometimes pronounced as Zeera.
The main ingredients used in Jeera Rice Recipe Restaurant Style, are rice, cumin seeds and ghee. It is Super simple & quick recipe to make fluffy, non-sticky & flavorful jeera rice every time. Jeera rice is a flavored Indian rice dish made by cooking basmati rice with ghee, cumin & other Indian spices.
Jeera Rice is a simple and popular rice recipe that you can make on days you do not want to eat plain, steamed regular rice. To make the perfect restaurant- style Jeera Rice, you must be very careful about the cooking time of rice as it should not be overdone.
This is one of the most popular rice recipes that can be prepared in just a few minutes. The best thing about making it at home is that you can control the quality and quantity of ingredients used to make this dish. Rice is one such versatile ingredient, which can be paired with almost every veggie and nuts This recipe is a nice option to go for as it does not change the true essence of rice, however, it adds on to the taste and makes it more delectable. Also, with Jeera Rice you can enjoy the true flavors of side dish.
Jeera rice recipe is not found in ancient books and scripts of Indian recipes and culinary art. Text about this recipe can be found in books and travelogues since the Mughal Empire. Mughals were fond of rice recipes, because of which cooks worked to invent new rice recipes as well as did experiments with tradition old recipes. Jeera rice recipe is one of those rice recipes. Later, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family. (Source Wikipedia)
Ingredients:
• 1 cup Basmati Rice
• 2 tbsp Ghee
• 1 tsp Cumin Seeds/Jeera
• 1-2 Bay Leaves/Tejpatta
• 2 Black Cardamom/ Badi Eliachi
• ½ Inch Stick of Cinnamon/Dalchini
• 2 Cloves/Laung
• 1 Green Chili Finely Chopped
• Salt
• Pinch Of hing(opt.)
• Chopped Coriander Leaves
Method:
1. Wash and soak the rice in required enough water for 30 mins. After 30 mins drain it again the excess water and keep aside.
2. Heat the ghee in pan, add cumin seeds, once start crackling add chopped green chili and pinch of hing.
3. Then add bay leaves, black cardamom, cinnamon and cloves.
4. Now add soaked rice, stir it for a 1-2 mins, then add 2 cups of water, salt, mix it well and cook it on medium flame till it bring it to the boiling point.
5. Once start boiling and you start seeing slightly cooked grain, cover it with lid and cook on low flame for 5 mins, check in while between cooking.
6. Once all water evaporates, and top grain look fluffy, switch of the flame and cover it for another 5 mins.
7. Now add chopped coriander leaves and mix it gently with fork to avoid breaking the grains.
8. Jeera rice is ready to serve, serve with Indian gravy curries like matter paneer, Palak Paneer, Chana masala, Rajma, Dal fry, etc.. and enjoy.
Tips:
• You can adjust the water as per choice because some time it depends on age of rice and the verity.
• If rice grain is not aged add lemon juice while cooking to avoid sticking the grains.
• You can cook in presser cooker just for 2-3 whistles, its time saving and very convenient.
- 1 cup Basmati Rice
- 2 tbsp Ghee
- 1 tsp Cumin Seeds/Jeera
- 1-2 Bay Leaves/Tejpatta
- 2 Black Cardamom/ Badi Eliachi
- ½ Inch Stick of Cinnamon/Dalchini
- 2 Cloves/Laung
- 1 Green Chili Finely Chopped
- Salt
- Pinch Of hing(opt.)
- Chopped Coriander Leaves
- Wash and soak the rice in required enough water for 30 mins. After 30 mins drain it again remove the excess water and keep aside.
- Heat the ghee in pan, add cumin seeds, once start crackling add chopped green chili and pinch of hing.
- Then add bay leaves, black cardamom, cinnamon and cloves.
- Now add soaked rice, stir it for a 1-2 mins, then add 2 cups of water, salt, mix it well and cook it on medium flame till it bring it to the boiling point.
- Once start boiling and you start seeing slightly cooked grain, cover it with lid and cook on low flame for 5 mins, check in while between cooking.
- Once all water evaporates, and top grain look fluffy, switch of the flame and cover it for another 5 mins.
- Now add chopped coriander leaves and mix it gently with fork to avoid breaking the grains.
- Jeera rice is ready to serve, serve with Indian gravy curries like matter paneer, Palak paneer, Chana masala, Dal fry and enjoy.
If rice grain is not aged add lemon juice while cooking to avoid sticking the grains.
You can cook in pressor cooker just for 2-3 whistles, its time saving and very convenient.
