Jeera rice is something my brother loves. He most likely will always order this, especially if it is at a Dhaba or a place that serves punjabi style food. I’ve been largely agnostic to this one. I make it sometimes when i feel it will pair well with the other items on the menu or at times when I am running on “zilch” in the vegetables department! This is a one pot rice dish that is adequate with just a raita on the side, or a nice vegetable side dish if you are feeling particularly domestically inclined. I’ve always made Jeera rice like a pulav for the sake of convenience. When ordered at a restaurant, i always see it made like a fried rice (cooked rice added to seasonings) which has a nuttier taste.
Jeera Rice / Pulav (Serves 2)
1 cup long grained rice ( i used sona masoori), washed and soaked in water for 5-10 mins
1 large onion, sliced thin
2 green chillies, slit lenghtwise
1 tsp ginger garlic paste
8-10 curry leaves
salt to taste
2 cups water
for the tempering:
2 small sticks of cinnamon, 2-3 cloves, 2 green cardamom, 1 tsp black cumin/ shahi jeera, 1 tsp cumin / jeera
2 Tablespoons refined oil
In a pressure cooker (or heavy bottomed pan), heat the oil and add the whole spices for the tempering and saute till aromatics. Add the sliced onion and green chillies and curry leaves and fry till the onions turn golden. Add the ginger garlic paste and fry till the raw smell reduces. Drain the soaking rice and add to the pan. stir gently and fry for a couple of minutes till the rice is well coated with the spices. add the salt and the 2 cups of water and bring to a boil (do not stir too much). Close the lid of the cooker and cook for 2 whistles. if not using a pressure cooker, cover with a well fitted lid and cook till the water is absorbed and the rice is cooked through (about 7-10 minutes). Allow the pressure to release. Fluff with a fork and serve hot with raita or a gravy vegetable side dish.