Jeera rice has never caught the fancy of my eyes till I made it myself last Sunday. I have never chosen to eat jeera rice in any restaurant. It seemed like a white version of the arisi upma or pongal. But when I had no mood to prepare anything involving vegetable (as I was out of most vegetables and had to go shopping) this Sunday, I decided on preparing this recipe. I must say that this is one easy peasy recipe that can be done in less than 20 mins. Turns out quite tasty with the dal fry. I decided on making it as masoor dal fry as I had them at home.
Recipe – Jeera Rice
- Basmati Rice – 1 cup
- Water – 2 cups
- Jeera – 2 tsp
- Ginger Garlic Paste – 1 tsp
- Green Chili – 1
- Cloves – 2
- Bay leaf – 1
- Cardamom – 1
- Cinnomon Stick – 1
- Onions finely chopped – 2-3 tbsp
- Cashews – 10-12
- Oil – 3 tsp
- Salt – as required.
- Wash and soak the Basmati rice in 2 cups of water. Keep it aside for 1/2 an hour.
- Take a pan, heat oil. Add Cloves, cardamom, Cinnamon, Bay leaf and Jeera. Fry until aroma comes off.
- Add chopped onions with the green chili sliced length wise. Fry until onions are half cooked.
- Add ginger garlic paste. Fry for 2 more minutes.
- Drain the water from the soaking basmati rice and pour it into the cooking pan.
- Add salt and let the broth boil.
- Add the Basmati rice and cook on low flame until rice is well cooked. Remove from heat.
- Let it remain covered for another 10 mins. Take off the bayleaves, cinnamon, cloves and cardamom before serving. Garnish the rice with fried cashews.
Recipe – Masoor Dal fry
- Masoor dal – 1 cup
- Water – 3 cups
- Onion finely chopped – 4 tbsp
- Tomato – 1 large
- Oil – 3 tsp
- Mustard – 1 tsp
- Jeera – 1 tsp
- Urad dal – 1 tsp
- Asafoetida – 1 tsp
- Salt – as required
- Red Chili – 2 tsp
- Dhania, Jeera Powder – 1 tsp
- Coriander leaves – to garnish
- Fresh cream – optional
- Wash and soak the masoor dal in water for atleast 4 hours. Cook until its soft.
- Take a pan, heat oil. Add mustard, jeera, urad dal and asafoetida. Let mustard splutter.
- Add the onions, fry until golden brown.
- Boil the tomato in water, remove skin and grind it into smooth paste. Alternatively, Tomato puree can be used as well.
- Add the tomato paste into the cooking pan. Add salt, chili and dhania jeera powder. Fry until the mixture is blend well.
- Add this to the cooked dal.
- Garnish with fresh cream and coriander leaves.
- Serve hot with the jeera rice.