Jeera Rice

Jeera Rice with Paneer Masala

At last, after 2 weeks it gradually began to sink in that the holidays were over. It took 6 months planning for the puja holidays, but it required only a moment for the holidays toendr. Thats how hard the life is. "There is more enjoyment in attaining an attainment than the attainment itself". So many unique moments were spent in those 10 days, that it felt like the boredom of office-->home-->office life is over.As a part of my kitchen experiments, I prepared jeera rice. Jeera rice uses Shahi Jeera (also called Black Cumin but not to be confused with Caraway seeds) and not the regular cumin seeds. Here goes the recipe:

Serves: 3

Preparation Time: 20 mins
Cooking Time: 15 mins

Ingredients:

• Rice: 200 gms.
• Shahi Jeera: 1.5 tsp
• Black Pepper: 5-6.Crushed.
• Cinnamon: One 1 inch stick
• Melted Ghee: 1 tbsp for preparing the rice.2 tbsp.To be added at the end.
• Vegetable Oil: 2 tbsp.
• Salt: To taste

Nuts and Raisin(Taste Enhancers):

• Cashew Nut: 50 gms.
• Raisins: 25 gms.Soaked in water for 20 mins.

Preparation:

• Soak the rice in water for 30 mins.
• Prepare rice like it is normally done - but add 1 tb sp of ghee and salt to taste during preparing.Spread it on plates in the open air so that the remaining moisture is vapourized and the rice becomes dry.

Cooking:

• Under medium oeven: 2 tbsp of vegetable oil in a pan and wait for the oil to get hot.
• In it - add Shahi Jeera, Cinnamon stick and Crushed black pepper.
• Once the smell of the spices start to evolve, add the prepared rice.
• Reduce the heat to low and stir the rice for 5-6 mins.
• Then add the cashew and raisin and stir and mix well for another 5 mins.
• Check the level of salt and adjust if required.
• Add melted ghee in the end and serve after a final stir.

We had the Jeera rice with Creamy paneer butter masala and it served as a perfect combo.Since the rice is very light you may have it with rich chicken/mutton dishes.