Categories
Dinner lunch

(40) Jeera Rice( In One Pot)

Serves 2

Ingredients

  • 8 tbsp. Basmati rice.
  • 3 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 3 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli  ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Wash and rinse rice 3 times and soak for 30 mins.
  2. Heat deep sauce pan or pressure cooker pot , add ghee.
  3. After ghee melts add cumin and wait for crackling sound.
  4. Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
  5. If you are making in sauce pan.
  6. Wait for water to boil .After rapid boiling  reduce flame to slow,cover the pot and cook for 10 mins.
  7. Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
  8. If you are making Jeera rice in pressure cooker.
  9. Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
  10. Enjoy your Jeera rice with hot soup,papad and pickle.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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