Jeera rice (cumin flavoured rice) is quick 'n' easy and goes really well with almost any curry. It's a step ahead from the plain basmati rice. So if you feel like adding a special touch to your menu, try jeera rice.
- basmati rice 1 cup (serves 2)
- 2 tbspns ghee (clarified butter)
- 1 heaped tbspn jeera or cumin seeds
- 2 small barks of cinnamon, some cloves, a couple of cardamom pods, 1/2 tspn peppercorns, a couple of bay leaves (I refer to this as whole garam masala)
- a handful of cashewnuts
- 1/2 cup greean peas
- salt to taste
I use a pressure cooker for this one, but you could also use a deep nonstick saucepan.
- Heat the ghee and add the whole garam masala.
- Put in the jeera and cashews and saute for a few minutes till the cashews are roasted.
- Add the peas and saute for a couple of seconds.
- Wash the rice well and drain. Add the washed rice and stir lightly, mixing everything.
- Fry the rice on medium heat for a few minutes. The final product needs to be grainy rather than sticky, so the more you fry the rice, the better.
- Once done, add double the measure of water and salt to taste.
- If you're cooking in the pressure cooker allow 3 whistles.
- If you're cooking in the saucepan, cover and let simmer and cook till all the water evaporates.
Smells appetising, looks appetising and tastes great too!