Jeera Rice

Jeera Rice (Cumin flavored rice), is a simple and tasty variation on plain boiled rice made with cumin seeds. Jeera rice can be prepared in 2 ways, one by total absorption of water by the rice and other by draining the water from the rice, where the starch is discarded.

Generally cumin seeds are lightly sauted in ghee / white oil and then the soaked basmati rice is cooked with sufficient water till soft or the parboiled rice is tossed with the sauted cumin seeds to bring out the flavour. Jeera rice is generally served with any veg or non-veg gravy / curry side dishes. This is recipe for Jeera Rice, made in a microwave.

Ingredients:

• Basmati Rice: 1 cup (200 gms)
• Water: 1& 1/2 cups
• Cumin seeds: 1 tsp
• Cloves: 4
• Cinnamon sticks: 2
• Bay leaves: 2
• Green cardamom: 2-3
• Ghee: 2 tbsp
• Salt to taste
• Coriander leaves, chopped: 2 bunch (optional)

Method:

1. Wash and soak the rice for 30 mins. Drain and keep aside.
2. In a microwave safe bowl, add the ghee, bay leaves, cumin seeds, cloves, cinnamon sticks & green cardamom and microwave for 1 min.
3. Add the soaked rice, water and salt, mix well and boil covered at 100% power for 9-10mins and then at 60% power for 6-8 mins. (Stir in between every 5 mins). Allow to stand, covered for 5 mins.
4. Garnish with chopped coriander leaves are serve hot with any side dish of your choice along with raita and green salad.

I am sending this rice dish to Srilekha's EFM-Variety Rice event...

I am also sending some rice recipes from my archives, Paneer Peas Pulao, Jeera Peas Rice, Kiribath and Mishti Bhaat

Paneer Peas Pulao

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao.

Ingredients:

• Basmati rice: 2 cups (200 gms)
• Paneer (cottage cheese), cubed: 150 gms
• Peas, shelled: 1 cup (100 gms)
• Cashew nuts, halved: 50 gms
• Raisins: 50 gms
• Bay leaf: 2
• Cinnamon stick: 1"
• Cloves: 4-5
• Green Cardamoms: 2-3
• Vegetable oil: 3-4 tbsp
• Sugar: 2 tsp (optional)
• Salt to taste
• Water: 3&1/2 cups

Procedure:

1. Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside.
2. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside.
3. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside.
4. Heat oil in a pressure cooker and add whole spices. Stir and saute for 1-2 mins. Add rice, peas, paneer cubes and half the portion of fried cashew nuts & raisins. Lightly saute until all the ingredients are well coated with oil.
5. Add water, sugar and salt. Stir a little, cover the cooker with the lid and bring the water to a boil. When the water starts boiling (steam comes out of the nozzle), put the whistle cap on the lid and cook till 2-3 whistles.
6. Let the cooker cool down, gently transfer the pulao to a serving dish. Garnish with rest of the fried cashew nuts & raisins. Serve hot.

Sending this pulao recipe to Sara's Say Cheese event...

I am also sending the following recipes to the event....

Paneer Parantha

Creamy Cheesy Pasta

and some of my favourites from the archives

Classic Cheese Pizza

Navratan Korma

Hariyali Paneer Tikka

Kiribath

SriLankan cuisine mainly consists of boiled / steamed rice served with curry. A popular rice dish in every SriLankan household is Kiribath. Kiribath (milk rice), is a traditional Sri Lankan dish prepared by cooking rice with coconut milk. In the Sinhala language, kiri means "milk" and bath means "rice".

More on Kiribath: Kiribath is an essential dish for any auspicious moment. It is very commonly served for breakfast on the first day of each month and is a very important aspect for the Sinhalese in celebrating the Sinhala and Tamil New Year. Kiribath is cooked and served as the first meal after the dawn of the new year.

The recipe for Kiribath is very simple. After the rice is cooked in boiling water for about 10-15 mins, the coconut milk is added and cooked again until the liquid is absorbed. Often other ingredients like sesame seeds / cashew are added. Kiribath is usually served with Lunumiris (a mixture of red onions and spices). It is also consumed with jaggery and bananas. On the Sinhala and Tamil New Year or other special occasions, it is served alongside traditional sweets like 'Kevum', 'Kokis' and 'Athirasa'.
The common & standard method of serving Kiribath is placing it on a flat plate and leveling the top and sides. Then it is cut into diamond shaped pieces (Source: Wikipedia)

Ingredients:

• 2 cups short grain white rice
• 3 cups water
• 2-1/2 cups coconut milk
• 2 tsp salt (to taste)
• 1" stick cinnamon

Procedure:

1. Soak and wash rice. Put rice and water into a pan / handi and bring to the boil. When the water starts to boil, reduce flame, cover and cook over medium heat for 15 minutes.
2. Add coconut milk, salt and cinnamon, stir well with a wooden ladle.
3. Cover pan and simmer on low heat for further 10-15 minutes, when all the coconut milk should be absorbed.
4. Remove cinnamon, slightly cool the rice and transfer to a flat plate.
5. Mark off in diamond shapes (with a knife / wooden ladle) and serve with coconut sambol (I'll state the recipe in the next post).

Sending this traditional SriLankan rice recipe to AWED-Srilanka guest hosted by Siri of Siri's Corner, event started by DK...

Mishti Bhaat (Sweet Rice)

Mishti Bhaat (Sweet Rice) / Mishti Pulao is an authentic Bengali Cuisin, where "gobindobhog" chal (rice / chawal) is used. You can substitute with long grained basmati rice. Very simple and easy to cook, a perfect rice recipe to serve guests, if you want something different other than plain rice / pulao.

Ingredients:

• 2 cups (400 gms) gobindobhog rice
• 5 cups water
• 2 tbsp sugar
• 1 tsp salt
• 50 gms cashew nuts / kaju
• 50 gms raisins / kishmish
• 4 tbsp white oil
• 2 tbsp ghee
• 1 bay leaf / tej patta
• 1 inch cinnamon stick / dalchini
• 2 green cardamom / chhoti elaichi
• 4 cloves / laung

Procedure:

1. Wash and soak the rice for 30 mins. Drain and put the rice on a muslin cloth to completely dry the water.
2. Soak the raisins in water. Split the cashew nuts.
3. Heat oil in a pressure cooker and slightly saute the raisins and cashew nuts (till light brown). Drain oil and keep aside.
4. Add the bay leaf, whole spices and stir fry. Reduce the flame, add the rice and stir fry for 2 mins on low flame.
5. Add sugar and salt and mix well. Then add the fried cashewnuts & raisins, mix well and stir fry for 2 more mins. Add water, cover the cooker and let the steam come out.
6. Put the lid and cook till 2 whistles. Melt ghee and sprinkle over the rice. Mix from the bottom and transfer rice to a serving plate. Serve hot.
   

This is going to the Let's go Nuts - Cashew Nuts event, hosted by Poornima of Tasty Treats and started by and to Aquadaze.

This is also going to the CFK - Rice Event, hosted by Trupti and an event started by Sharmi.

I am also sending these entries to the CFK-Rice event.

Jeera Peas Rice

Vegetable Pulao

Jeera Peas Rice

Yday it was very hot and humid. Thought of making plain rice and chicken curry for dinner. But on second thought wanted to prepare either jeera rice or peas pulao. But somehow ended up making a jeera peas rice, a tasty variation on plain boiled rice, with jeera and peas. Here is the recipe�

Ingredients:

• 2 cups / 400 gms basmati rice (long grain rice)
• 4 cups water (ratio 1 cup rice = 2 cups water)
• 1-1/2 tsp salt (to taste)
• 1 tsp cumin seeds / jeera
• 1 cup / 100 gms shelled peas
• 2 tbsp white oil
• 1 tsp ghee
• 1 bunch chopped coriander leaves, for garnishing
• cucumber slices, for garnishing
• 4-5 green chillies, for garnishing

Procedure:

1. Wash the Basmati rice well in running water. Soak in water for 30 mins. Drain water in a strainer / colander and keep aside.
2. Take a nonstick pressure cooker (ordinary cooker will also do, but give a little bit more oil), heat oil. Add jeera let them splutter. Reduce the flame, add the peas and saut� for 2 mins.
3. Add the rice and salt and stir a little. Add water and mix well.
4. Place the cover on the pressure cooker and let the rice come to a boil. Place the lid on the cooker and pressure cook till 2 whistles. Switch off the gas.
5. Apply ghee on the rice and mix well from the bottom. Transfer the jeera peas rice on a serving tray.
6. Garnish with chopped coriander leaves, cucumber slices and chillies. Serve hot with raita, paneer dish or any chicken preparation.