Saturday, June 10, 2017



Recently I made Dum Aloo Punjabi and paired it with Jeera Rice. It made an excellent combination. The mildly flavoured Jeera Rice also goes well with other dishes which are spicy such as Green Peas Masala, Paneer Kolhapuri, and Paneer Chettinad just to mention a few.

The Jeera Rice is very light and aromatic which makes it a popular choice. It is important that the basmati rice is first washed and soaked for at least half an hour.

Later the secret is to cook it in such a way that each grain stays separate. It is advisable to use water in the ratio of 2: 1 that is two measures of water for one measure of rice.


  • Basmati Rice, 1 and 1/2 cups
  • Jeera (Cumin Seeds ),  1 and 1/2 tsp
  • Ghee, 1 and 1/2 tbsp
  • Tej Patta (Bay Leaf). 1
  • Elaichi (Cardamom),1-2
  • Dal Chini (Cinnamon), 2 " piece
  • Salt, to taste
  • Roasted Cashewnuts, a few, for garnish


Wash the basmati rice thoroughly and soak in water for half an hour. After that, drain away the water.
Heat ghee in a thick-bottomed pan. When it gets hot add the cumin seeds, bay leaf, cardamom, and cinnamon.
When cumin seeds sizzle, add the rice, and salt to taste and mix well
Stir till every grain of rice is well coated with ghee and looks glossy
Next add 3 cups of water and bring it to a boil 
Reduce the flame to minimum and cover the pan with a lid, leaving a little gap to prevent the water from boiling over, Stir it once in between, gently, taking care not to break the rice grains
Wait till the water is fully absorbed and the rice is done 
Fork the rice out onto a serving dish to separate each grain
Garnish with a few roasted cashewnuts
Serve hot with a curry of your choice

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