Saturday, November 29, 2014


A simple yet flavourful dish. I made it along with rajma gravy for lunch. Actually, this is not the exact version of traditional jeera rice. I changed it to suit my families taste buds. It did came out really well and everyone in home liked it. When wondering what can be done to improvise this dish to my families taste, it suddenly striked why not use the leftover stock water of cooked rajma (thank goodness i finished the gravy first) to cook my jeera rice. But will that be enough? Checked my pantry and I found some cashews. Also, had ginger garlic paste which I always make it a point to have it in my fridge. The first thing i do coming home from market every week is to make ginger garlic paste for the week (I also add few green chillies and the stalks of coriander leaves to the paste. I like it that way as it adds more flavour and aroma. Plus the stalks of coriander are nutritious.  So next time use it instead of discarding it). Finally, with all my ingredients ready the cooking began.....

  1. Basmathi rice - 1 cup
  2. Rajma stock water - 2 cups
  3. Onion - 2
  4. Ginger garlic paste - 1 tbsp
  5. Onion seeds / karun jeeragam - 1 tsp
  6. Cinnamon - 2 small pieces
  7. Cardamom - 3
  8. Star anise - 2
  9. Mace flower - 2-3 dried petals
  10. Cashews - 10
  11. Oil/butter/ghee - 3 tbsp 
  12. Salt - to taste

  1. Wash basmathi rice well (atleast twice) and soak it in enough water for half an hour. Then drain the water completly and keep aside.
  2. Finely slice the onions. Heat a tsp of butter in a pan and fry the onions till crispy and golden brown. Keep it aside.
  3. Heat 1 tbsp of butter in pressure cooker. Once it melts add onion seeds(karun jeeragam), cinnamon, star anise, cardamom and mace flower. Saute for a minute.
  4. Add the cashews and fry until nice gold colour.
  5. Now add the ginger-garlic paste and saute until the raw smell goes.
  6. Add the drained rice and enough salt. Give it a mix.
  7. Then add 2 cups of rajma stock water and mix well. 
  8. Add the fried onions and check for salt.
  9. Once the bubbles begin to form close the pressure cooker with whistle on and simmer the flame.  Let it cook for 6-8 min. (No need to wait for whistle as it would have been half cooked by the time you closed the lid).
  10. Once done, add the remaining 1 tsp of butter. Give it a gentle mix and serve hot.

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