Ingredients
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INGREDIENTS FOR JEERA RICE
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2 tbsp Jeera
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250 gms Basmati rice
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as required water
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salt
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INGREDIENTS FOR MIX VEG GRAVY
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2 large onion
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2 medium Tomato
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half inch ginger
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7-10 pods garlic
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1 green chilli
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few Cashews
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salt
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1 large carrot
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8 -10 beans
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250 gms cauliflower
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1/2 cup green peas
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1 large capsicum
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(optional) potato
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50 gms Paneer
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6 - 8 tbsp oil
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1 whole star anise
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1 large bay leaf
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5 - 6 cloves
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half inch cinnamon
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2 green cardamom
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1/2 tspn shahi jeera
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salt
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1/2 tspn turmeric powder
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3/4 tspn kashmiri chilli powder
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3/4 tspn coriander powder
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1 tspn Kasuri methi
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coriander leaves
Directions
Delightful Indian Meal
Hey everyone,
In India, you can see a lot of varieties for flavored rice, like Indian tadka chawal, aloo bhaath, lemon rice, tamarind rice, vegetable pulao, biryani, pongal, etc. and what not. Now there is this rice that just has one ingredient to make it aromatic, and we Indians call it “Jeera rice.” Jeera rice is nothing but rice infused with roasted cumin seeds and brought to a good boil. You cook the rice without draining the water to retain all of its aroma.
So for making jeera rice:
For making mixed veg gravy:
• Prepare the puree first. In a blender jar, add:
- Tomatoes
- Onions
- Ginger
- Garlic
- Green chilies
- A few cashews
• Blend everything into a smooth paste and keep it aside.
• You can use vegetables of your choice, such as
- Carrots
- Capsicum
- Mushrooms
- Beans
- Green peas
- Cauliflower
- Potatoes
- Paneer
• Using a pressure cooker saves time and gives the gravy a rich texture.
• Heat oil in the cooker and add:
• Add the prepared puree and sauté well until the oil starts separating from the edges.
• This step is important because the raw smell must disappear completely before adding the vegetables. Otherwise, the gravy may not taste good.
• Add the vegetables and pour very little water.
• Close the pressure cooker and cook for 3 whistles on high flame.
• Once done, add the spices and salt as mentioned.
• Adding spices later helps retain their flavors better instead of letting them cook away during pressure cooking.
• Add paneer at last and let the gravy boil gently for about 5 minutes.
• Avoid overcooking paneer, as it can turn slightly hard or rubbery.
• To retain softness, I usually add paneer just before turning off the flame.
• Crush some kasoori methi between your palms and add it to the gravy.
• Garnish with finely chopped coriander leaves.
• Transfer to a serving bowl and serve hot.
