My 158th recipe, "Jeera Rice", a simple yet super flavorful rice. Whenever I eat Paneer Butter Masala, I generally pair it with Chapati or Dosa while having it at home or Butter Naan if having at the restaurant.
However, once when I ordered paneer butter masala in a weird Indian restaurant here, they paired it up with plain steamed rice. Who knows, it might be their strategy to use up the steamed rice they had cooked for the lunch buffet. Even though it was a new combination for me, it still tasted good and I grew accustomed to it.
So, when I planned to make paneer butter masala yesterday, as part of the mother's day lunch spread, I wanted to pair it with rice instead of the chapati. However since it was mother's day and I had planned to dedicate the post to my mom, I did not want to stop with preparing just a simple steamed rice. I suddenly remembered RK mentioning about the wonderful Jeera rice he had tasted while he was staying in Pune.
I immediately knew that I should be making Jeera rice for lunch. It is very simple to make, however bold on flavors. Jeera is also known to improve digestion and heal minor stomach ailments. Since paneer butter masala is a rich gravy, there could not be a better pair than this simple and delicious Jeera rice 🙂
- 1 Cup Basmati rice
- 1 Cup Water
- ½ tsp Salt (adjust per taste)
- Coriander leaves - For garnishing
- 1 Tbsp Ghee | Oil
- 1 Bay leaf
- ½ stick Cinnamon
- 2 Cardamom
- 3 Cloves Cloves
- 1 ½ tsp Jeera | Cumin Seeds
- First wash and soak the rice in water for about 15 minutes. Drain the water and keep aside.
- Heat the pressure cooker pan with ghee and add all the ingredients listed under "To temper" in the given order. Once the jeera starts changing to golden brown, add the rice and saute nicely for about a minute.
- Add the water, salt, give a stir and cook covered in medium flame for 1 whistle or until the rice is done. Wait until the pressure subsides and open the lid of the pressure cooker. Add the coriander leaves and mix carefully without breaking the rice strands.
- Enjoy hot with any spicy gravy.
Notes | FAQ
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.
which type or brand of basmati you used in this recipe...seems like so long
Hi Manju, thanks for stopping by. I use India Gate Classic basmati rice - 2 years aged.
Hi...just tried the jeera rice but i add a few sliced shallots,slice ginger,and garlic when tempering the ghee , bay leaves n jeera.... awsome...thanks for sharing the recipe...????
Thanks Beegum for trying. Yup, onion, garlic and ginger are always welcome additions to any rice dish 🙂