Cumin Rice ( Jeera Rice )

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Jeera rice (Cumin rice) is a simple and delicious rice variety that made its way into my kitchen courtesy of my father in law.He tasted this rice at a restaurant and wanted to replicate it at home,as a result, on one of those occasions when the entire family seemed to be tinkering in the kitchen we landed up making this rice for the first time.

Since then this has been a regular feature in my kitchen and when combined with north Indian dishes such as tofu palak (Tofu- Spinach curry) or aloo matar (Potatoes and peas curry) becomes a complete meal. Try this when you have some side dishes that tend to be heavier and you want something more flavorful than just plain rice and an alternative to the usual pulao or biryani.

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Ingredients and method to make the Cumin Rice (Jeera Rice )
1 1/2 cup long grain basmati white rice +1 1/2 cup water
3 small green chillies like the thai variety (cut lengthwise)(optional or according to taste)
1 tsp cumin seeds
3 tsp clarified butter (ghee)
salt to taste

Pressure cook the long grain basmati rice with water until cooked but with each grain separate.

In case of using a stove top or a rice cooker you may need to vary the quantity of water to get the best results.

In a large heavy bottomed pan heat the clarified butter and add the cumin seeds to it.

When the cumin seeds splutter add the green chillies and saute for half a minute or so.

Add the cooked rice and salt and mix well.

Serve hot with curry of choice.

Serves about 3 to 4.

Notes:

Regular oil can be used instead of clarified butter but the taste of this rice is best when made with clarified butter.


Variations:

Chopped red onion (about 1 small one for this quantity of rice) can be sauteed along with the green chillies for a slightly different flavor.

This can also be made with brown rice,just cook the long grain brown rice until each grain is cooked but separate and proceed.

Related Recipes:
Cilantro Mixed Vegetable Rice