in Northern India, an everyday rice dish. It is easy to prepare, unlike a biriyani. Jeera is the Hindi word for cumin seeds.
favourite dish of mine. Not only because it is so quick to make and easy
on the stomach but because it can be paired with any kind of cuisine.
You can eat it with Roast Chicken and Gravy or Chicken Curry or even with
Egg Stew. And that’s why I make it so often. I got the recipe from
my Mum and although it is a North Indian dish, it is firmly established in our very Mangalorean household.
250 gms Low G. I Basmathi Rice; 1 large onion, sliced fine; 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 tsp jeera seeds; 1 tbsp olive oil; 1 tsp ghee; 1 small stick of cinnamon and 3 cloves; 500 ml hot water; 1 tsp salt to taste.
Wash the rice three to four times until the water runs clear. Drain completely and keep at hand. Heat a non-stick pan and add the olive oil and ghee to it. Saute the spices till fragrant. Add onions, ginger, and garlic, and stir fry till golden brown. Next, add the rice and gently fry till the grains are coated with the oil and transparent to look at. Transfer to the rice cooker. Add hot water and salt and cook till done. Fluff the rice with the rice cooker spoon and keep open for about 10 minutes for the steam to escape. Serve hot.
For those using a pressure cooker – pressure cook for 5 minutes. Keep in the cooker for another 5 minutes without opening. Open, fluff grains with a fork, spread out on a tray to cool for 10 minutes, and serve with an accompanying curry.
NB: There are many varieties of long-grain Basmathi Rice. Some need to be soaked before cooking and some don’t. Make sure you do what works for you. I never soak my basmathi rice and the outcome is always fluffy and delicious.
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