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–+ servings

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 minutes
Total Time 40 minutes
Cuisine North Indian
Servings 4 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.
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