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An Easy, Flavour Infused, Pilaf Rice

JEERA RICE

To compliment a number of curries, particularly those made with our Punjab Masala, is this easy to make and very enjoyable pilaf-style rice dish.  Made with Basmati rice and whole spices (all available from Spicewell's ;)

Got any tips for a tasty rice dish? Please leave us a comment.

 

INGREDIENTS
1½ Cups (260g) Basmati rice
3 Cups (700ml) stock or water
2 Tablespoons oil or ghee

SPICES
2 Tsp cumin seeds (jeera)
1 Inch cinnamon (dalchini)
2 Green cardamom (choti elaichi)
1 Black cardamom (badi elaichi)
2-3 cloves (laung or lavang)
5-6 whole black peppercorns (sabut kali mirch)
1-2 threads of mace (javitri)
1 Indian Bay Leaf (tej patta)
1 star anise (badian), optional

PREPARE
Rinse the basmati rise until water runs clear
Soak in a pan of clean water for 30 mins.
Rinse, drain, set aside

COOK
Add oil/ghee to a pan over a medium heat
When oil is hot add the cumin, brown until aromatic and seeds sputter (1-2 mins)
Add the whole spices, heat until aroma is released (1-2 mins)
Add the rice, stir and sautee for 1-2 minutes
Add 700ml water and salt to taste (water should be lightly salty)
Cover and cook until the rice is perfectly done
Fluff the rice, garnish with fresh coriander and serve hot

  • May 18, 2018
  • Jessica Warren
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