Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds. This versatile rice preparation can be eaten as an accompaniment with almost any dal or vegetable. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourite. Using jeera in this recipe adds a lovely flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple rice into a preparation to be relished.
1.25 cup DUAL TASTE Biryani Basmati Rice
Oil for deep-frying
2 tablespoon ghee
0.25 Cup sliced onions
2 tablespoon jeera
Salt to taste
Step 1 : Heat the oil in a kadai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
Step 2 : Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Step 3 : Put 2½ cups of water to boil
Step 4 : Heat the ghee in a broad pan and add caraway seeds.
Step 5 : When the seeds crackle, add the rice and sauté for 5 minutes.
Step 6 : Add the hot water and simmer for 5 minutes.
Step 7 : Add salt, cover with a lid and cook till the rice is done.
Step 8 : Separate each grain of rice lightly with a fork.
Step 9 : Serve hot garnished with the fried onions.