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 minutes |
| Servings |
people
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Ingredients
- Basmati rice - 2 cups
- Cashewnuts - 10 nos
- Cumin seeds(Jeerakam) - 2 tbsp
- Bay leafs(Karuva ela) - 3 nos
- Cloves(Grambu) - 4 nos
- Cinnamon stick(Karugapatta) - 1 inch
- Pepper powder - 1 tsp
- Onions(sliced) - 2 nos
- Ghee - 4 tbsp
- Boiled water - 4 cups
- Salt(As reqd) -
Ingredients
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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.
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