About Me

My photo
Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Saturday, September 10, 2011

Shahi Jeera Pulao & Simple Jeera Rice



Ingredients:


Shahi Jeera (black cumin) – 1 tsp (for method 1)
Onions – 1 cup (slit length wise) (for method 1)
Ginger garlic paste – 1 tsp (for method 1)
Sugar – 1 tsp (for method 1)
Cumin – 1 tsp (for method 2)
Saffron –  ¼ cup (mixed with warm milk or water) (for method 2)

Basmati rice – 2 cups
Fried Onions – 1-2 tbs
Green chillies – 4 (slit lengthwise)
Crushed coriander & Mint leaves – 1 cup
Ghee – 2 tbs
Bay leaf - 1
Clove – 2
Cashew nuts & Raisins (for garnish)

Method 1

Soak rice in water for 20 to 30 minutes. Drain water and set aside. In a wok add ghee. When it turns hot add the shahi jeera and sugar. Stir till sugar caramelizes then add the sliced onions and sauté. They will turn nice and brown because of the caramelized sugar. Then add ginger garlic paste, green chillies, mint, coriander & mint leaves and salt and mix well.
Now add the rice and roast well. Then add three cups of water, bay leaf and clove and cook. Once all the water is absorbed by the rice, close the lid and cook for five minutes in low flame. Garnish with fried onions, with roasted cashew nuts and raisins (sauté in ghee) and serve hot with rich gravies.

Method 2

Soak rice in water for 20 to 30 minutes. Drain water and set aside. In a wok add ghee. When it turns hot add the cumin seeds, green chillies, mint, coriander & mint leaves saute. Now add the rice and roast well. Then add three cups of water, salt, bay leaf and clove and cook. Once all the water is absorbed by the rice, add the fried onion and sprinkle saffron liquid on the rice. Close the lid and cook for five minutes in low flame. Garnish with roasted cashew nuts and raisins (sauté in ghee) and serve hot with rich gravies.

No comments: