Name: Cumin-Jeera Rice
Prep time: 40 min
Total time: 40 min
Ingredients: 2 cups Basmati rice; 10 nos Cashewnuts; 2 tbsp Cumin seeds (Jeerakam); 3 nos Bay leafs (Karuva ela); 4 nos Cloves (Grambu); 1 inch Cinnamon stick (Karugapatta); 1 tsp Pepper powder; 2 nos Onions (sliced); 4 tbsp Ghee; 4 cups Boiled water; Salt (As reqd)

Cumin-Jeera Rice

By MiaVarghese

• October 13, 2010

Cumin-Jeera Rice

Cumin/jeera/jeerakam/jeerage rice is prepared by cooking basmati rice with cumin seeds, bay leaves and other ingredients

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Prep Time 40

Total Time 40

Cuisine North Indian

Servings people

Ingredients

2 cups Basmati rice
10 nos Cashewnuts
2 tbsp Cumin seeds Jeerakam
3 nos Bay leafs Karuva ela
4 nos Cloves Grambu
1 inch Cinnamon stick Karugapatta
1 tsp Pepper powder
2 nos Onions sliced
4 tbsp Ghee
4 cups Boiled water
Salt As reqd

Instructions

For preparing jeera rice, first wash and soak basmati rice for 15 minutes.
Drain the rice in a strainer and keep aside.
Heat ghee in a thick bottomed pan. Fry cashews to a golden brown and keep aside.
Add onions, bay leaves, cloves, cinnamon stick, cumin seeds, pepper and fry for a few minutes. 5)Stir in rice and fry for 2 minutes. Pour boiling water into the rice. 6)Cover the pan and stir occasionally. Cook rice in a low flame until water has evaporated fully and rice is done.
Garnish jeera rice with fried cashews. Cumin/jeera/jeerakam/jeerage rice is ready and serve hot with raita, pappad or pickle.