Jeera Rice – A simple flavorful rice prepared with cumin seeds and ghee. Delish and it’a purely a bliss when served with simple Dal tadka
I have been MIA for a long time in this space. 2019 seems to be so occupied so far with challenging assignments at work. And also, I have enrolled myself in cooking classes and I have been attending classes lately to learn baking from professional. I love pastries and I have always wanted to learn it professionally. Finally, I have taken steps this year. Recently I attended Sweet Yeast Breads conducted by Gaynor’s school of cooking. We learned Brioche, Danish Braid, Almond Pastry Cream, and Cinnamon Rolls. I loved the class and finally figured out the fail-proof way to work with yeast.
By last week, I attended the class of making Puff Pastry from the scratch conducted by Crate School of Cooking. And I loved the class and truly blown away by the way Chef Alekka taught me the nuances of making the perfect puff pastry from scratch. I never thought I could prepare the flaky pastry sheets on my own, but then I did it. It was such a learning experience and we prepared Palmiers, Vol-U-Vents and Cheese Sticks. I will share the recipes soon here as I want to try them on my own before sharing it with my awesome readers here.
I have also enrolled in Macaron class, Choux pastry class and Bagels. Yes, isn’t that exciting? With so much workload at the office, these classes are a positive way to relax and rejuvenate me. I have become a couch potato in this winter and spend most of my time in working my assignments and watching NetFlix. At last, I have learned to control my anxiety and relax down a bit without overloading myself into so many activities. Yes, I spend these days without doing anything. This may sound strange for others but to me, I couldn’t relax for a minute with my high functioning anxiety. But then, I always missed this space and I sincerely apologize for not blogging regularly here. I assure that I blog often and regularly in this space.
Today’s recipe is a simple recipe and can be put together using simple ingredients at the pantry. I purchased Instant Pot last year and since then, I have been using it to prepare my food, almost every day. And it makes your life easier as your kitchen is a little messy when you use it. Moreover, those separate grains of rice can be easily achieved using IP. So no mushier pulao! I love to add peas in my Jeera rice but you can completely avoid if you don’t prefer.
Ingredients:
- 2 cups Basmati Rice
- 2 tablespoon Ghee
- 1 Bay Leaf
- 2 Cloves
- 2-3 Green Chilies, slit into halves
- 2 teaspoon Cumin seeds
- 2 Green Cardamoms, crushed
- ¼ cup Green Peas
- 3 cups Water
- Salt, as needed
Method:
- Wash rice with clear water twice. Soak water for about 10 minutes. Drain the excess water and set it aside
- Saute Mode: Press the saute button in the Instant Pot
- Once it is hot (it displays hot in the panel), add ghee to the pot. Now add bay leaf, cloves, green cardamoms, green chilies, cumin seeds and saute it. Let the cumin seeds splutter
- Add green peas and give it a stir
- Now add the soaked rice to the pot. Gently stir the rice to mix it well with spices. Do not stir quickly as it might break the rice
- Then add water and salt
- Cover the pot with the lid
- Pressure Cook Mode: Cancel the saute mode. Press Pressure Cook mode in the IP. Keep the pressure valve in sealing position
- Pressure cook at high for 5 minutes. Once it is cooked, allow the pressure to release naturally for about a minute and then manually release the pressure. (move the valve from sealing to venting position)
- Fluff the rice with a fork and serve warm with dal tadka
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
