Jeera Rice - Sanjeev Kapoor
Jeera Rice :-
Rice tempered and flavoured with jeera.
This is an exclusive website recipe.
Preparation Time : 31-40 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients :-
Basmati rice 1 1/2 cupsCumin seeds 2 teaspoonsGhee 1 1/2 tablespoonsBay leaf 1 Black cardamom 1 Cinnamon 2 two inch to cookSalt to taste
Method :-
Step 1
Wash rice thoroughly and soak in water for half an hour. Drain.
Step 2
Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
Step 3
Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
Step 4
Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain. Serve hot with any curry.
Rice tempered and flavoured with jeera.
This is an exclusive website recipe.
Preparation Time : 31-40 minutes
Cooking time : 26-30 minutes
Servings : 4
Ingredients :-
Basmati rice 1 1/2 cupsCumin seeds 2 teaspoonsGhee 1 1/2 tablespoonsBay leaf 1 Black cardamom 1 Cinnamon 2 two inch to cookSalt to taste
Method :-
Step 1
Wash rice thoroughly and soak in water for half an hour. Drain.
Step 2
Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
Step 3
Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
Step 4
Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain. Serve hot with any curry.
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