Sanoli's Kitchen: JEERA RICE

Friday, May 4, 2012


1 cup long grained Rice (Basmati rice)
1/2 cup sliced onions
1 1/2 tbsps Caraway seeds (Shah-jeera)
2 tbsps chopped Coriander leaves
1 tsp Salt
2 tbsps Clarified butter (Ghee)
2 Green cardamoms
1" Cinnamon
2 Cloves
4 black peppercorns

Wash and soak the rice for 30 minutes. Drain and keep aside.

Sprinkle a pinch of salt on the sliced onions and mix well. Heat oil in a wok. Add 1 tbsp of clarified butter. Fry onion slices on medium heat till they are golden brown. Drain on paper towel and keep aside for the garnish.

Put 2 cups of water to boil on medium heat.

Heat a flat frying pan by adding the remaining clarified butter. Add green cardamom, cinnamon, cloves, black pepper and caraway seeds. When the seeds start crackling, add chopped coriander leaves. It will give a nice aroma. Now add the rice in it and stirring for 5-6 minutes.

Add hot water and salt. Bring to a boil, uncovered. Now cover the lid and simmer the flame. Please dont keep opening the lid from time to time. It will be perfect in 15 minutes.

Now uncover it and place on the serving bowl by garnishing with fried onions.

Serve hot with any spicy curry or raita.

TIPS: You may use cumin seeds instead of caraway seeds.
          If you want to avoid onions, rice will be looking very nice white colour.

Linking to: Spotlight: Rice/Rotis @ Cuisine Delights & Recipe Junction

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