Restaurant Style Jeera Rice
by Tarla Dalal
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Added to 15 cookbooks
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If minimal ingredients can create a dish worthy of the lords, then this is it! Restaurant-Style Jeera Rice is a flavour-packed rice preparation with the enticing and appetising aroma of jeera.
Coriander peps up the rice further, while a dollop of melted butter added at the end gives the rice a pleasant yellow tinge and a tempting shine, which you are sure to notice whenever you order Jeera Rice at restaurants.
If possible, serve this dish immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds.
Enjoy with your favourite dal and roasted papad or Roasted Khichiya Papad as an accompaniment.
- Wash and drain the rice thoroughly.
- Combine the rice along with enough water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Drain well and keep the rice aside.
- Boil enough water in a deep non-stick pan and add the salt and rice to it. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Strain it using a strainer and transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated.
- Heat a broad non-stick pan and add the oil and ghee.
- When the ghee melts just slightly, add the cumin seeds and sauté on a medium flame for 10 seconds. Remove the pan from the flame, add the cooked rice, a little salt and coriander and mix gently.
- Put the pan back onto the flame and cook it on a high flame for 1 to 2 minutes, while tossing gently but continuously.
- Add 1 tbsp of melted butter and mix gently.
- Serve hot.
- While soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate.
Restaurant Style Jeera Rice by Tarla Dalal
Nutrient values per serving
|Vitamin A||202.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||1 mg|
|Folic Acid||3.4 mcg|
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