Jeera
Rice
Cumin
flavored buttered rice
Introduced
into the Indian cuisine by the Moguls, Jeera Pulao soon became one
of the most popular dishes to be served in the Indian household. Its
versatility has made it ever so popular, since it can be served with
almost any curry. The word Pulao comes from the Persian word "pullo"
which describes any rice that is cooked with spices and herbs, meat,
poultry, sea-food, vegetables and a plethora of other ingredients.
- 2 cups
Basmati rice
- 3
tablespoons Ghee / Oil
- 1 ˝
teaspoons Cumin seeds
- 2 Bay
leaves
- 1 ˝
teaspoons Salt
- 4 cups Hot
water
1. Wash the rice
in Luke warm water, drain completely and let it sit.
2. Heat the
ghee or oil on medium heat, add the bay leaf and cumin seeds sauté
for a minute, Add the rice and sauté till the rice starts to clump
together.
3. Now add the hot
water and the salt. Boil till almost all the water has evaporated.
4. Cover and
reduce heat to low and cook for another 10 minutes. The rice should be
fluffy.
5. Serve hot with
any curry.
6. Adding a
dollop of butter on the hot rice will add a lot of flavor to it. It is
not necessary but can be done.
Basmati rice:
Basmati rice is authentic Indian long grained white rice, which has
unique nutty flavor. Basmati rice is very popular in India and all
over the world. A wide variety of rice dishes are made with Basmati
rice. They are plain steamed rice, pulaos, pilafs, biryanis or just
different types of fried rice. Gourmet cooks prefer to use Basmati
rice for its fragrant flavor. Special occasion rice dishes are mostly
made with Basmati rice.
