Thursday, August 14, 2014

Jeera Rice

Every household has their own version of making Jeera Rice: some like it grainy, others like it a little over boiled; some like to remove the starch, others don't. Some like to keep it plain and simple, other temper it with a lot of spices. This is my version where I boil the rice, remove the strach and then temper it later; unlike at my house in India where mom used to temper it first with ghee, and then add rice to boil.


Rice: 1 cup
Water: 4 cups
Cumin seeds: 1 tsp.
Spring onions (or baby onions): 4
Cooking oil: 2 tsp.

  1. Soak the rice in water for about 30 minutes. 
  2. Drain that water, add the 4 cups water in 1 cup rice and boil on the highest temperature in open flame. When it begins to boil, simmer the heat. I use induction stove top so I turn it off, and it remains hot enough for quite some time.
  3. Remove from heat and drain all the water. Keep back on lowest flame/turned off induction stove top and cover it. Let cook in steam for about 3-4 minutes.
  4.  Heat oil in a pan and temper the cumin seeds. Add the spring onions and fry until they start becoming brown. Turn off the heat and pour over the cooked rice. Serve hot.

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