Jeera Rice Recipe
Jeera Rice
Its adaptability is overlooked. There isn't a dish that doesn't taste perfect with a side of jeera rice. Cumin seeds and select entire flavors sautéed in ghee add a lot of flavor to plain rice when cooked together. With a last topping of new coriander leaves a plate of jeera rice served steaming hot is the best type of solace food. Have it with dal, sabzi, curry, or simply some yogurt and pickle - a bowl of jeera rice will constantly follow through in fulfilling your taste buds.
Planning Time: 26-30 minutes
Cook time: 11-15 minutes
Serve: 4
Level Of Cooking: Simple
Taste: Gentle
Elements for Jeera Rice
- Basmati Rice 1 1/2 cups
- Cumin Seeds 2 teaspoons
- Ghee 1 1/2 tablespoons
- Straight leaf 1
- Dark cardamom 1
- Cinnamon 2 two creeps to cook
- Salt to taste
Strategy
Stage 1
Wash rice completely and absorb water for 30 minutes. Channel.
Stage 2
Heat ghee in a container. Add cumin seeds, sound leaf, cardamom, and cinnamon. At the point when cumin seeds pop, add the rice. Add salt to taste.
Stage 3
Mix till ghee covers each grain of rice and it looks gleaming. Add three cups of water. Heat to the point of boiling. Mix once. Lessen intensity to a base and cover the skillet with a top. Leave a little hole, if not, water will bubble over.
Stage 4
Rice will be done when openings show up on a superficial level and water has been ingested. After draining the rice in a serving dish. This will isolate each grain. Serve hot with any curry.
Nourishment Data
Calories: 1280
Sugars: 24.4
Protein: 233.7
Fat: 27.5
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