Jeera or Zeera rice is a popular north India dish made of basmati rice and cumin seeds. Jeera is the hindi word for cumin seeds. Jeera rice was introduced to the Indian cuisine by the Moguls and soon became one of the most in style dishes to be served in every Indian household.
It’s a very versatile dish and can be served with almost anycurry. In some restaurants, this dish is also called the Jeera Pulao. The word Pulao comes from the Persian word "pullo" which describes any rice that is cooked with spices and herbs, meat, poultry, sea-food, vegetables and a plethora of other ingredients.
Jeera Rice is an aromatic rice dish that is a superb accompaniment with any veg or non-veg side dish. I personally feel thatGrandma chicken curry and Jeera Rice make the ultimate combination if you are looking for some simple flavorsome meal. Jeera rice also goes good with justraita(mixed or cucumber raita) too. The ingredients used in preparing the Jeera rice are rice, cumin seeds, vegetable oil, onions and coriander leaves. Jeera Rice is a culinary dish in northern India and is a staple that is often consumed on a daily basis.
Jeera or the cumin seeds are a strong aromatic spice used abundantly in Indian cuisine and is also best known for its medicinal value since ages. They help in digestion, flatulence, common cold and also for pregnant women to increase lactation. Jeera rice is a simple and warm flavorful rice and especially available in most of the dhabas. This dish is a very popular dhaba food.
Basmati rice flavored with toasted cumin seeds in butter/ ghee along with onions and chillies is an instant dish with simple spiced and aromatic earthy rice bursting with full of flavor. The use of ghee / butter for cooking as toasting cumin seeds in butter enhances the strong aroma of Cumin. The aroma is truly tempting and luscious. Jeera rice is an exceptionally versatile and healthy dish which becomes a complete meal too. Cumin seeds are a very good source of Iron and Manganese and aids in effective digestion.
Jeera rice could be prepare in two ways, one by total absorption of water by the rice or by draining the water from it and latter get rid of all the starch and then cooked. In the first method the rice would be more flavorful and is a tasty variation. To prepare the Jeera rice, firstly clean and soak the rice in water for about 40 mins and then drain the water. Heat oil/ ghee or butter in a pan, add cumin seeds, bay leaves and let the cumin seeds splutter. Then add fresh mint leaves (optional – only use if you like the flavor of mint), coriander leaves and fry well.
Add water i.e twice the amount of measured rice into the pan. Bring the water to boil and add salt according to taste. Now add the pre soaked rice and bring it to boil till about 90% of water is absorbed. Add fried onion and saffron color and simmer the flame and cook covered for another 5 mins more till you the awesome fragrance of the jeera rice. Mix and serve hot with any delicious curry. Instead of eating the Jeera rice in the dhabas or restaurants its always best to cook fresh at home which would make it more nutritious and safe eating.
Cumin (Cuminum cyminum) is native from the east Mediterranean to East India. Cumin seeds are used in the cuisines of many different cultures. Cumin is the second most popular spice in the world after black pepper. It is traditionally used in Indian, Middle-Eastern, Spanish, Italian, Cuban and Tex-Mex cuisine (though infrequently in Mexico). Cumin was also used heavily in ancient Roman cuisine. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli. -Cumin has a unique and potent flavor crucial to Indian curries. Often roasted before grinding, which imparts a toasted, nutty flavor and best seasoning to many dishes. Cumin's distinctive flavor and strong, warm aroma is due to its essential oil content Cumin is a very good source of iron, a mineral that plays many vital roles in the body. Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Cumin has got enormous medicinal values. In South Asia, cumin tea (dry seeds boiled in hot water) is used to distinguish false labour (due to gas) from real labour. In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.
heat oil in a pan add cumin ,gr chilli , mint and coriander fry add water twice the amount of measured rice bring the water to boil add salt add pre soaked rice bring it to boil till 90% of water is absorbed add fried onion and safron color and reduce the flame to minmal and cook covered for 5 more min and you will have awesome jeera rice