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June 23, 2009

Jeera Rice

Cumin seeds are earthy, aromatic flavor, which is slightly bitter but not hot. It gives an earthy aroma when ground. It can be used with pulses and beans and is an integral part of curry making. Most of the Indian traditional dishes are spiced with cumin seeds. Our cumin seeds are cleaned carefully and all the extraneous material is removed after plucking of the seeds, before th actual processing.
It is a plain rice tempered and fried with whole cumin seeds called Jeera and other spices garnished with fresh coriander. It is sometimes prepared like a pulao and is called Jeera Pulao.



Ingredients :


1 1/2 cups basmati rice


2 tbsp ghee


1 tbsp cummin(Jeera)


1 tsp ginger garlic paste


1/4 cup onion paste


1/4 cup cashews


1/2 tsp ajinomoto


2 pieces cloves, cinnamon, cardamoms


Salt to taste


Coriander leaves for Decoration or garnishing


Method :




1. Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.




2. Add cummin seeds, spices, onion paste, Ginger garlic paste, rice, salt and 3 cups of water and cook till done.




3. Finally sprinkle rice with fried nuts.




4. Garnish with chopped green coriander leaves and serve hot. Jeera Rice can be used in combination with Dhal

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