CUMIN RICE/JEERA RICE




Serving a flavoured rice like cumin rice or ghee rice or coconut milk rice is much more preferred and special when compared to our usual and boring white rice.                                                                    

Especially when we have some vegetarian curry ........serving some variety rice elevates the taste of the meal on the whole!
This cumin rice is so simple to make and delicious.........the taste of the cumin really comes through and the cooking of the rice with some coconut milk really adds more depth and flavour!




1 cup =250 ml
INGREDIENTS:
ghee - 3 tbsps
bay leaf - 1 
cinnamon  1/2 inch small piece
cloves - 3
cumin seeds - 3 tsps
basmathi rice - 2 cups 
water - 2 and 1/2 cups
coconut milk - 1/2 cup (See notes)
salt to taste

PROCESS:
  • Wash and soak the basmathi rice in water for 30 minutes. Drain 
  • In a pan heat the ghee and add the bay leaf, cinnamon and cloves.
  • Add in the cumin seeds. When it starts to splutter add in the basmathi rice and let it coat in the ghee for 30 seconds.
  • Add in the water, coconut milk and required salt and bring to boil.
  • Then, bring the flame to low and close the lid. Let it cook till the water completely evaporates and the rice is fully cooked.
  • Open and using a fork fluff up the rice and cover again and don't open the lid for atleast 15 minutes.
  • Serve hot with any gravy of your choice.
NOTES:
  • For cooking basmathi rice, the ratio of rice to water is normally 1: 1.5
  • You can skip the coconut milk and let the rice cook with only water. Although coconut milk adds more flavour.
  • You can cook the rice as usual in a rice cooker or in a pressure cooker following the same measurements and process.

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