Recipe Cuisine: Indian | Recipe Category: Rice Varieties
Prep Time: 5 mins | Cooking Time: 15 mins | Serves: 3
Basmati rice - 1.5
Cumin - 2 to 3 tsp
Onion - 1
Green chilli - 2
Bay leaf - 1
Cinnamon - 1 stick
Cardamom - 3
Cloves - 5
Mace - 1/4
Salt - to taste
Water - 2.25 cups
Ghee - 2 tblspn
Wash and soak the basmati rice for 30 minutes. Drain the excess water and set aside.
Heat oil in a pressure cooker and temper with the spices (bay leaf, cinnamon, cloves, cardamom,mace). Add in cumin and let it crackle.
Add in green chilli and sliced onion. Stir for 2 to 3 minutes.
Once it becomes soft, add the rice to it. Sauté for a minute. Add water and salt to taste. Once it starts to boil, cover with a lid and pressure cook for 2 whistles over medium flame.
Once pressure subsides, fluff the rice with a fork.
Serve hot with dal tadka, dal makhani or any spicy chicken gravy.
|Keep all your ingredients ready|
|Heat oil in a pressure cooker and temper with the spices(bay leaf, cinnamon, cloves, cardamom, mace)|
|Add in cumin|
|let it crackle|
|Add in slitted green chilli and onion. Stir fry for 2 to 3 minutes|
|Once it becomes soft, add the rice to it. Saute for a minute.|
|Add in salt to taste|
|and 2.25 cup of water|
|Wait till it start to boil|
|Once it starts to boil, cover with a lid and pressure cook for 2 whistles over medium flame.|
|Once pressure subsides, open the lid|
|Gently fluff the rice|
|Jeera rice is ready to serve. Transfer immediately to another vessel to avoid burning of rice on the bottom due to heat in the cooker.|
|Serve it with dal, mushroom masala or any non veg side dish!|