Jeera Rice is a very simple and easy dish. This is almost bland with a subtle flavor of Jeera or Cumin. One thing I want to clarify here is, there are many ways to make a dish. The method and ingredients may vary from region to region or household to household. Traditional methods are always preserved. So, as far as possible I will try to give the traditional method but also the variations. Apart from that, one should try out a dish and then experiment with it to suit their taste. Unless one experiments, how new dishes can be created?
Ingridients:
Rice: 500 gms
Cumin seeds: 1 -1 1/2Tbsp
Green Chillies: 5-6
Curry leaves: Fist full
Garlic Chopped: 1/2 Tbsp
Black Pepper powder: 1 tsp
Salt: To taste
Oil: 2 Tbsps
Method:
- Clean the rice well, with water . Add water in 1:1 ratio by measure and cook in a cooker. Remove it from the cooker on cooling, spread it on a plate and keep aside. The grains should not be sticky.
- Now in a pan heat oil, add ginger garlic and fry for few minutes till they turn light brown.
- Then add the green chillies slit length wise into halves. Fry for two minutes.
- Add curry leaves and cumin seeds. fry for a minute. Cumin starts crackling.
- Now add cooked rice and mix . Add salt, pepper powder. Fry for few minutes.
- A dash of Garam Masala powder can also be added.
- Serve hot with any curries with gravy, and raitha (curd mixed with vegetables).
Tips:
- Rice should be long grained, preferably Basmathi Rice( a variety) which gives off a subtle fragrance. But I have used ordinary Rice which we eat daily. Its better to use Rice that is at least six months old. New ones have moisture content and become sticky.
- Clean the rice thoroughly with water before use.
- While cooking Rice, generally water in the ratio of 1: 1 is used. In some cases 1(rice);1 1/2(water) can also be used. Please check how the rice cooks. The grains should not stick to each other.
- The quantities of chillies, pepper, garlic can be varied according to taste. Ginger can also be added along with garlic.
- Use of garlic can be avoided all together for a different taste
- Refined oil is best but Ghee or clarified butter is traditionally used and gives a very good taste.
- This will serve two to three persons.
