Having a go-to-guy in life is sometimes a essential luxury. Why “essential” and “luxury” together, you may ask?. Well the answer is really simple, “Essential” because you may find yourself often in difficult situations and if you do not know how to get your way out of that situation, you at least need to know who your go-to-guy is, who can help you sail through.
“Luxury” because mostly you will have to find your own way through the difficult times and you won’t have any go-to-guy. So folks, if you do have any such Person in your life, value them, as I said you are lucky to have that “Essential Luxury”.
Well finding go-to-guy in your personal or professional life would prove to be difficult sometimes, but finding go-to-recipes for your kitchen is not that difficult. This rice recipe that I am sharing today is one such go-to-recipe, something that would never disappoint you, would never go wrong. If you have a small weekend party and you expect quite a few of your friends to come, or if you are alone on Weekends (Guys when your Wife goes to her Mum’s place), you can prepare this recipe for both the occasions and everyone would be delighted to have it in their plates. We are talking about “Jeera Rice” here. This recipe is so delightfully simple and easy to memorize that you can impress your guest by narrating the recipe verbatim when they ask for it.
Jeera or cumin seeds are available in 2 varieties. White Jeera and Kala Jeera (Black cumin seeds)also known as Shahi Jeera. We will make use of White Jeera for this recipe. Jeera has a nutty aroma and taste and is available in 2 forms, whole and powdered. In Indian cooking we make use of Jeera in both the forms. Recipes like Raita and chats call for usage of powdered Jeera whereas several other recipes make use of Whole Jeera. This recipe needs whole Jeera. We make use of Long grain Basmati rice for this recipe. Rice must be soaked at least for 30 mins.Perfectly cooked rice would be fluffy and non-sticky. Well it is easier said than done. One of the most commonly heard quibble is that Rice becomes sticky when cooked. Well I hope, following this recipe will help you address that issue.
This Jeera rice tastes great with any veg/non-veg curry and with any kind of Dal recipes.
- 1 cup Basmati ( long grain) rice
- Salt as per taste
- Water for cooking
- For Tempering:
- 1 Bay Leaf ( Tejpatta)
- 2 tea spoon cumin seeds ( Jeera)
- 3-4 cloves (long)
- 4-5 green cardamom ( choti elaichi )
- 1-1.5 inches cinnamon (Dalchini)
- Note: Preferably Use a kadhai with a transparent lid to cook the Jeera rice to check the cooking status easily.
- Wash and soak the rice in a vessel for 40 min.
- After 40 min, drain out the water and keep the rice aside.
- In a kadhai, heat 2-3 tbspoon oil.
- Drop a bay leaf, then add other ingredients (cloves,Dal Chini and hari elaichi). Saute the spices for less than a min.
- Add cumin seeds into the oil.
- Once cumin seeds splutter, add soaked rice ( water is drained out ) and mix it well with tempered ingredients.
- Add the water exactly double the quantity of rice. If rice is 1 cup then add 2 cups of water.
- Add salt as per the taste and give a nice stir.
- Cook the rice on medium flame until first boil
- Thereafter lower the flame and cover the lid.
- After 4-5 min , just check the rice with small spoon whether cooked or not. Rice wouldn't take more than 4-5 min as we have soaked it for 40 min.
- If water is evaporated then switch off the flame and let the rice rest for 2 min.
- Then spread the rice carefully on a big plate/tray and let it cool slightly. This is done to ensure that we get rid of extra moisture and rice grains does not turn sticky. Make sure not to break the rice with hard metal ladle.
- Garnish with chopped coriander and enjoy it with any kind of gravy of your choice !!
Click here to watch Recipe Video