Jeera rice is a staple north indian main course; a delicious yet easy to cook variety rice. But isn't variety the spice of life, so I decided to add a twist to an otherwise non-spicy jeera rice.
Ingredients:
- Basmati or any rice : 1 cup (Soak it for ~ 30 mts at least)
- Soya Chunks : ~ 10 (I used the round variety; soaked in water)
- Jeera : 2 tspn
- Potato : 1 big (Diced into cubes) -- Optional
- Green Chillie :1-2 slit (optional)
- Garlic : 1-2 pods sliced
- Onion : 1 big (sliced length-wise)
- Curd : 2 tbspn
- Achari (Pickle) Masala : 1-2 tspn (per your spice preference)
- Turmeric powder : 1 tspn
- Coriander leaves : Freshly chopped for garnishing
- Salt : Per taste
- Oil : 2-4 tspn (2 tbspn)
- Bay leaf : 1-2 small
Preparation: (20 mts)
- In a cooker or a mud pot (like the one I used), add oil.
- As it gets warm, add a bay leaf. Then add Jeera
- As soon as jeera turns brown, add garlic. Saute for some time and then add onion. Fry till its golden
- Add green chillies, potatoes and saute it for some time
- Add the mix of curd with achari masala (ensure this masala is well mixed with curd)
- Saute it for a minute or two.
- Remove the soya from water and squeeze water. Add these pieces (dice it if rqd) to the above mix
- Add turmeric powder, salt (regularize as achari masala will also have salt)
- To this add rice and fry it for a minute
- Add only enough water to cook such that it is not over boiled (~ 1 cup of soaked rice : 1.5 cups water). Since this will be steam cooked, you can check the water level in between
- Cover and steam cook. Once in a while, I do stir and check its readiness. Spray water if rqd and allow it to cook
- Garnish with coriander leaves and remove from fire
Serve it hot with any raita!
Tip: You could prepare the same with left-over rice too.
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