Spiced Indian rice, the recipe and the tricks of Jeera Rice
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Total: 25 min Diners: 4
The jeera rice is a tremendously popular rice in India and serves as an accompaniment to all kinds of curries and stews such as dhal, although we could actually see it even with some Vegetable Recipes. If you prepare a chicken tikka masala, some cheeks with massaman curry, an aloo gobi (cauliflower and potato curry) or a chana masala (chickpea curry), this spicy rice will be your best ally.
“Jeera” means cumin in Indian and the rice takes this name because, although it can admit all kinds of spices, cumin is essential for this rice; better in its black variety than in the traditional brown cumin that we find in all supermarkets. It is necessary to buy the black one in herbalists or specialized spice stores, it has nothing to do with the cumin we are familiar with. In addition, it will be an injection of iron, zinc, copper and many other beneficial nutrients for all that help us to digest. This is precisely where we find the raison d’être of this rice next to the heavy and powerful Indian curries.
The secret of this rice is that it is not overdone, that it is fluffy and aromatic and for that we have two good ways of preparation: in the normal pot and in the espresso pot. Both ways are perfectly possible and good, there is no one better than the other and below I explain the differences of how to make this rice depending on the tool we are going to use.
Cinnamon, cardamom, cloves, bay leaf or anise are the ones chosen for my rice, but we could also incorporate some chopped green chili to give it a spicy touch or some fresh chopped cilantro or parsley, which when passing through the fire are cooked but bring their aroma to the result. It is always advisable to consume this rice freshly made because it then cakes and loses its texture if we pass it through the refrigerator.
How to make Indian rice or Jeera Rice
How to make Indian rice or Jeera Rice
Ingredients
Basmati or Indian long rice, 1 cup Butter, 35 g – 15 g Water, 2.5 cups Salt, 2 teaspoons Black cumin seeds, 2 teaspoons Anise star, 2 pcs Cinnamon stick, 1 pc Green cardamom, 4 pcs Cloves, 3 pcs Bay leaf, 1 leaf
Step 1
Wash the rice by placing it in a colander, with the stream of cold water directly. We will have to do it until the water comes out as transparent as possible. After this, let the rice soak for 30 minutes in a bowl with plenty of water. Then strain very well and set aside.
Step 2
Melt the butter (or ghee if we have it) in a saucepan or pressure cooker and add there the spices that we have to have prepared: ground black cumin seeds, bay leaf, cardamom, cloves and cinnamon. Stir over medium heat for one minute, being careful not to burn. If we want a spicy point, incorporate a little chopped green chili.
Step 3
Incorporate the rice and sauté mixing it with the spices, being careful not to stir too much so that the rice grains do not break.
Step 4
Incorporate the hot water and add the salt. Mix everything very well and bring to a boil over high heat until it comes to a boil.
Step 5
If we do it in a pressure cooker, we will have to add 1/2 cup less water than if we did it in a normal pot. We will have to cover the pot and, when the valve goes up, let it cook for 2 minutes and open the flue. When all the pressure is gone open the pot and stir with a fork so that the rice takes off and is fluffy.
If we do it in a normal pot, the rice will have to be boiling at high temperature for 10 minutes. Then we will lower the heat to the minimum and let it cook for 5 more minutes. After this time we will have to turn off the heat and cover, letting it rest for 15 minutes before serving.
Step 6
To finish, add a little more melted butter on top of all the rice.
