Jeera rice is probably the most common variation of plain boiled rice, especially when you have to deal with guests who arrive unannounced. Jeera rice is treated differently in different parts of India. Though it is prepared all over the country, it is not common to see peas and carrots adding color to the rice in South India, while it is relished as it is with any vegetarian or non vegetarian gravy in the rest of the country. Jeera rice is a safe take away meal, since it is dry and non messy, even with children around. The rice could be eaten without an accompaniment too, with pickle or salad. Jeera rice is the best way to turn regular boiled rice into something special.
Ingredients:
2 cups of Basmati rice
2 medium sized onions
2 teaspoons of cumin seeds, preferably the 'shah' jeera variety
2 flakes of garlic
2 cloves
2 cardamoms
1 cinnamon stick - 2 inch piece
1 bay leaf
6 dry raisins
6 cashewnuts
6 strands of saffron
Fresh coriander leaves
2 tablespoons of ghee
Diced vegetables, if so desired (carrots, peas, potatoes, French beans, capsicum)
Popular Accompaniments:
Jeera rice goes well with any lentil. It is also eaten with meat gravies and vegetable curries. Eaten plain, the jeera rice is complimented by pickles.
Preparation:
Wash the Basmati rice and soak it in four cups of water.
Slice the onions fine.
Crush the garlic and then chop fine.
Chop the cashewnuts into quarters.
Soak the saffron in warm milk.
Wash and chop the fresh coriander leaves.
Keep all the other ingredients close at hand.
Main Cooking:
Heat the ghee in a heavy bottom pan.
Add the cloves, cinnamon, bay leaf and cardamom and stir till the aroma of the spices is released.
Add the cumin seeds and crushed and chopped garlic.
Add the sliced onion and fry till the onion slices turn a light golden brown.
Add the diced vegetables and stir fry for 3 minutes.
Add the washed and soaked rice, saffron and salt to taste.
Serve hot garnished with the raisins, chopped cashew nuts and chopped fresh coriander leaves.
Presentation:
Pre-plate the jeera rice garnished with chopped coriander leaves and accompanied by an assortment of pickles or any gravy. You could turn out a pomegranate, pineapple or onion/tomato/chilli raita or salad. A glass of flavored yogurt also goes well.
