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 varities for flavoured 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 indian call it Jeera rice. Jeera rice is nothing but rice infused with roasted cumin seeds and brough to a good boil. You cook the rice without draining the water to retain all of its aroma.
A very flavour full and aromatic rice that can simply be had even with a pickle as side dish is Jeera rice. Although you can accompany it with many different types of gravy like egg, paneer, Chicken or dal tadka my all time favorite is mix veg gravy.
Reason being that its very quick to make in pressure cooker and you get whole lot of nutrition in one go.
So for making jeera rice:
We need to pour oil in a preheated pan. Turn off the flame when you are about to put jeera. As jeera tends to burn quickly and turn bitter if so we will just let the flavor infuse very slowly into the oil. Now you can add the rice that is been soaked and drained for 15 minutes. Preferably basmati rice.
Keep the flame low while adding the rice. Once you notice the rice starts to turn white patches, time to add water. Always keep the measured water ready with you. Add salt as required and let it give a good rolling boil and simmer the flame and cover it partially til the water is completely absorbed by the rice.
As such we need to take right amount of water so the rice gets cooked perfectly neither mushy nor dry texture. I take 2 and 1/4 parts water to 1 parts of rice. since every rice differs the measurement can slightly differ too.
For making mix veg Gravy:
Keep the puree ready :
In a blender jar add tomatoes, onions, ginger, garlic, green chilli, few cashews.
Blend it to fine paste and set it aside.
Use as many vegetable of your choice. Carrots, capsicum, mushrooms, beans, green peas, cauliflower, potatoes, paneer etc. Using a pressure cooker saves time and gives a good texture to this gravy.
In the cooker heat oil, add bay leaf, cloves, star anise, cardamom and cinnamon. Add the blended puree and saute until the oil leaves from the edges. Meaning the raw smell has completely gone. Do not add vegetables before letting the raw smell evaporate else the whole gravy will taste bad. After adding vegetables just add very little amount of water and bring the pressure cooker to three whistles on high flame. Add all the spice as mentioned and check for the salt. It is better to add spices at last. Adding in earlier may release all the flavours out while the cooker blows whistles.
Add paneer and let it give a good boil for five minutes. Note that if you let paneer cook for longer period it may turn a bit hard or rubbery. In order to retain its softness i put it right before i am about to turn off the flame. Add crushed kasoori methi and garnish with finely chopped coriander leaves.
Transfer to serving bowl.
For making raita:
Beat the curd into a bowl and add finely chopped onions and coriander leaves. add salt and serve chill.
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