Posted in Biryanis, Pilafs and Rice based Dishes, Recipes

Jeera Rice – the perfect accompaniment!

So, the last time I went on and on about Daal Tadka and how comforting it is. But part of the allure of this wonderful combo comes from the perfect rice. While normally I make the regular steamed rice for the weeknights, sometimes though, when I want to a special touch to the meal, I make Jeera Rice as the accompaniments to the curries and daals.

Jeera rice is the plain steamed rice that is tempered with ghee ( clarified butter ) and cumin seeds. While Ghee is what is traditionally used for richness, if you are comfortable with dairy products or are vegan, feel free to use any neutral flavored oil, like olive oil, or sunflower seed oil, or canola oil. The taste will vary in a very subtle way, often not even perceptible. I add some finely coriander leaves to this because I love the aroma that this herb imparts. And it is such a simple recipe that you would be tempted to make it often. Without much ado, I will get down to the recipe.

Bye bye dull taste buds with some Dal Tadka, Jeera Rice and Tomato Onion Salad. This is a bit of a #latergram but a girl can day dream a bit no? 😉 I never order Daal Tadka when dining out and stick to Daal Fry because the restaurants are notorious for serving you a bowl of daal which looks like the scene of an oil spill from a gigantic oil carrying ship. I like the tadka but in moderation. Also, I have to admit, I like the Jeera Rice to have some freshly chopped coriander. It's not much, but in my opinion the fragrance of coriander leaves changes the whole game. It might be the norm in some families, but I got introduced to the coriander leaves wala version quite later in my life. How do you like yours? 😀 Recipe for Daal Tadka: I make this with either 100% Toor Daal or an equal mix of Toor Daal and Moong Daal. Pressure cook the daal as usual. Mash it well and set it aside. In a pan, heat about 2 tbsp of ghee/oil (ghee brings a richer flavour, I feel) and add 1 small onion that is finely chopped. Add a pinch of salt and cook it on a medium flame till it is soft and translucent. Then, add 1 tsp red chilli powder ( I use a mild one , the Kashmiri chillies, adjust as per your routine proportions ), 1/4th tsp of turmeric powder and 1/4th tsp of cumin coriander powder. mix and fry for a minute. Add 1 medium sized tomato that has been finely chopped ( optional , you may just drizzle a little lemon juice in the end instead of a tomato) and cook till it is soft and mushy. Add the daal and bring it to a boil. After the first boil, turn the heat off. Add finely chopped coriander leaves and mix well. When you are ready to serve, warm the daal gently, not boiling, just warm. In a small tempering pan, heat 1 to 1.5 tsp of ghee/oil, and once it is hot, add the cumin seeds. Once they crackle, turn the flame off. Add the curry leaves, a pinch of hing and after the oil has cooled a bit, some chilli powder. Pour this tempering over the daal and serve. : ) #nammabengalurufoodie #foodtalkbangalore #foodtalkindia #bagalorefoodies

A post shared by Srujan Desai (@d.srujan) on

Recipe:

Ingredients: 

  • 1 cup of ( preferably long grained variety, like Basmati ) rice,
  • 2 cups of water,
  • salt, a few pinches ( optional ),
  • 2 tbsp of ghee ( clarified butter ) OR 2 tbsp of a cooking oil with a neutral aroma, like sunflower oil/olive oil
  • 1 tbsp of cumin seeds ( jeera ),
  • a small handfull of fresh coriander leaves, finely chopped, (optional)

Method:

  1. Cook the rice either by pressure cooker method or open pot method or using a microwave. Use any method you feel comfortable with. The grains of the rice should remain separate. I feel the open pot method is the easiest and will describe it in the following steps.
  2. Wash the rice and set aside . Take 2 cups of water for every 1 cup of rice that you are cooking in a large pan, a few pinches of salt if using, and bring it to a boil. Once the water comes to a rapid boil, add the rice and stir well.
  3. It will take approximately 15-20 minutes for the rice to cook. After 15 mins, taste a few grains of rice every 2 mins. Allow the rice cook 90% because even after you turn the heat off, the rice will cook a little further. Once 90% done, drain all the water very carefully and spread out the rice on a plate to let it cool down.
  4. Fluff it with a fork so that lumps don’t form in the rice. Once it has cooled down to the room temperature, prepare the tempering.
  5. If you like fresh coriander leaves in the rice, Sprinkle some finely chopped leaves on the rice at this stage.
  6. Heat the ghee / oil, whichever you are using, in a small tempering pan. Add cumin seeds and let it crackle but don’t let them get too dark or burnt. Turn the heat off once they are golden brown and pour it over the rice.
  7. Mix with light hands or a fork , taking care not to break the grains of rice. Serve with warm daal, papad and some pickle! Enjoy! 🙂

Here is another Platter where I served jeera rice as a part of the meal.

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