Why recepie famous for?
This versatile rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourit
Ingredients
For Jeera Rice
oil for deep-frying
1/4 cup sliced onions
2 tbsp ghee
2 tbsp cumin seeds (jeera)
1 1/4 cups long grained rice (basmati)
salt to taste
Method
For Jeera Rice
To make jeera rice, heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2½ cups of water to boil.
Heat the ghee in a broad pan and add the caraway seeds.
When the seeds crackle, add the rice and sauté for 5 minutes.
Add the hot water and simmer for 5 minutes.
Add the salt cover with a lid and cook till the rice is done.
Separate each grain of rice lightly with a fork.
Serve the jeera rice hot and garnished with the fried onions.
Instructions
To make jeera rice, heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2½ cups of water to boil.
Heat the ghee in a broad pan and add the caraway seeds.
When the seeds crackle, add the rice and sauté for 5 minutes.
Add the hot water and simmer for 5 minutes.
Add the salt cover with a lid and cook till the rice is done.
Separate each grain of rice lightly with a fork.
Serve the jeera rice hot and garnished with the fried onions
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