Jeera Rice and Aloo Gobi was the very first thing I had ever cooked for Husband, his taste buds approved and the rest is history. This is a simple rice dish ideal for those days when you had a tough day at work and need a touch of richness in everyday food without too much effort. It is also great for dinner parties. It goes with pretty much every dish, in our household it is a must whenever we make Basic Yellow Dal.
Time for Prep:5 mins|Time to Cook:20 mins|Yield:2-4 Servings|Level:Easy
- 1 cups of Basmati rice
- 1.75 cup water or broth
- 1 inch stick of cinnamon
- 1 black cardamom
- 1 bay leaf
- 5-6 cloves
- 1 tbsp black peppercorns
- 1 tsp caraway seeds
- 2 tsp cumin seeds
- 1 tsp black cumin
- 2 tbsp ghee or oil
- 1 tbsp lemon juice
- Salt to taste
- 1 tbsp cilantro, chopped for Garnish
- 1 tbsp Fried onions/caramelized onion for Garnish (optional)
- Rinse and soak rice for 30 mins. Drain and set aside.
- In a heavy bottom pan heat the ghee and add caraway seeds, cumin, cinnamon, cardamom, bay leaf, cloves, black peppercorns. Sauté for till you begin getting the spice aroma around 1-2 mins.
- Add the drain rice, which should’ve gotten a little dry by now. Mix and sauté for around 2 mins or until the rice is well coated and starts to glisten.
- Add water, salt and lemon juice. Stir slightly.
- Cover and let cook for around 10-12 mins, when the rice is almost done and there is still a little bit of moisture remaining. Turn off the heat and let it sit for 20-30 mins.
- Using a fork, fluff up the rice a little. Serve with your favorite side dish.
- After the rice has been soaked, Drain and spread it on a paper towel or cotton towel to dry it out. This ensures that you get nice seperated grains of rice.