Jeera Rice (using ponni raw Rice – 0.5 kg)
Ponni raw rice – 1/2 kg
Oil – 100ml
Cumin – 1/2 tablespoon
Black pepper – 1/4 tablespoon
Anise – 1/4 tablespoon
Bay leaves – 2
Water – 1 litre
Things to be done before we start cooking
- Rinse half kg of ponni raw rice softly in clean water.
Repeat it again to clean it fully and then soak it in a bowl with fresh water. Keep it aside.
Steps to prepare
Take a suitable vessel that can cook half kg rice. Place it on the SMALL burner.
(prefer 3 litres vessel so that we can avoid spill over while cooking)
< 2 >
Pour in100g cooking oil to fry the content.
(We can prefer rice bran oil, palm oil, ground nut or refined sunflower oil).
Wait for the oil to get medium hot.
< 3 >
Once oil gets medium hot – add the below –
- Cumin – 1/2 tablespoon
- Black pepper – 1/4 tablespoon
- Anise – 1/4 tablespoon
- Bay leaves – 2
Stir gently for 15 seconds.
Make sure the oil doesn’t get too hot – then we cannot add water in that condition.
< 4 >
Pour 1 litre of water in the vessel with medium hot oil and other spices.
(if in case, we take one cup of rice, then add 2 cups of water – that is the ratio to follow here)
< 5 >
After pouring water, close the vessel with a suitable lid.
Let the water boil in HIGH flame for 5 minutes.
< 6 >
Once the water boils, turn the flame to low. Then, open the lid.
- Add 1 tablespoon of salt.
- Add 1/2 kg rice.
Stir well for 5 seconds. Close the vessel with a lid. Now turn flame to HIGH mode.
< 7 >
Let the water boil in high flame for 2 minutes.
After 2 minutes, remove the lid.
Check for salt level by tasting the water – if needed we can add salt to taste well.
< 8 >
Stir the contents well for another 1 minute.
Close the lid – now turn the flame to LOW.
< 9 >
Let the rice get cooked in low flame for 10 minutes.
After 10 min, remove the lid, check if all water got drained off. Turn OFF the flame.
Our Jeera Rice is ready to be served and tasted.
It tastes good with plain gravy.