Rice

Jeera Rice

• Basmati ice - 2 cups
• Cashewnuts – 10 nos
• Cumin seeds(Jeerakam) - 2 tbsp
• Bay leafs(Karuva ela) – 3 nos
• Cloves(Grambu) – 4 nos
• Cinnamon stick(Karugapatta) - 1 inch piece
• Pepper powder - 1 tsp
• Onions – 2 nos(sliced)
• Ghee – 4 tbsp
• Boiled water - 4 cups
• Salt – As reqd

Preparation Method of Cumin/Jeera Rice Recipe

1)For preparing jeera rice, first wash and soak basmati rice for 15 minutes.

2)Drain the rice in a strainer and keep aside.
3)Heat ghee in a thick bottomed pan. Fry cashews to a golden brown and keep aside.
4)Add onions, bay leaves, cloves, cinnamon stick, cumin seeds, pepper and fry for a few minutes.
5)Stir in rice and fry for 2 minutes. Pour boiling water into the rice.
6)Cover the pan and stir occasionally. Cook rice in a low flame until water has evaporated fully and rice is done.
7)Garnish jeera rice with fried cashews. Cumin/jeera/jeerakam/jeerage rice is ready and serve hot with raita, pappad or pickle. 

 

Peas Pulav

INGREDIENTS

• 2 cups basmati rice-washed and soaked for at least 1 hour
• 2 tbsp ghee
• 1 tbsp cumin seeds
• 1 tbsp shredded ginger
• 2 cups shelled peas
• 2 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• 1 tsp turmeric
• water  

  

METHOD:

1. In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.
2. When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric.
3. Stir-fry well. Leave uncovered.
4. Add 4 cups water and bring to a boil. Lower heat and cover.
5. The rice should be done in about ten minutes. Serve hot. 

Easy Channa pulao recipe

 

Ingredients

Basmati rice	1 cup, heaped
Channa (white)	1/2 cup
Onion	1
Ginger garlic paste	1 tsp
Green chilli	3
Channa masala powder	1 tsp, heaped
Lemon juice (Optional)	from 1/2 of lemon
Coriander leaves, chopped	2 tblsp
Salt	As needed

To temper

Oil/ ghee	2 tblsp
Cinnamon	1 small piece
Cloves	2
Cardamom	2
Bay leaf	1
Star anise	1

Method

1. Soak channa over night. Soak basmati rice for 30 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’ table. Add onion, green chillies and fry till transparent. Add ginger garlic paste.
2. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add channa masala powder and give a quick stir. Add soaked rice drained from water, soaked channa and add salt. Mix well.
3. Add 1 & 1/2 cups of water and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and lemon juice if desired and mix gently.

JEERA CASHEW PULAO

Ingredient

Rice	1 cup
Onion	1
Ginger garlic paste	1 tsp
Salt	As needed
Ghee	1 tblsp
Cahewnuts	12

 

To temper

Oil	2 tsp
Cinnamon	1
Cardamom	1
Cloves	1
Shah jeera	1 & 1/2 tsp

1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.

2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.

3. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.

4.Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Vegetable biryani recipeRaks anand Indian Lunch

Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 2

Ingredients





Onion	1
Mixed vegetables*	As needed
Sambar powder/red chilli powder	1/2 tsp
Salt	As needed
Coriander leaves	2 stems
Ghee	1 tblsp
Basmati Rice	1 cup

 




To grind

Mint leaves	10
Green chillies	3 – 4
Garlic (big variety)	4
Fennel seeds	3/4 – 1 tsp
Cardamom	2
cloves	1
Star anise	1/2

To Temper

Oil or ghee	2 – 3 tblsp
Jeera	1 tsp
Bay leaves	1