"Jeera" is the Hindi word for cumin seeds. A popular Indian rice dish flavoured with either ghee or vegetable oil and cumin seeds. Some use precooked rice, while others raw rice that is simmered in water on low heat. Using the pressure cooker speeds up the cooking process. To enhance the taste, besides cumin seeds, I have incorporated curry leaves and bouillon cubes. A side dish served with either curry, dal, vegetable or meat gravies.
The fastest and easiest way to cooking food is with a pressure cooker. I was running late to prepare lunch so decided to use the pressure cooker for the jeera rice, saving on time, energy, avoiding pre-soaking of the rice plus shorter cooking process. The cumin seeds and curry leaves were sauteed in oil with the rice grains coated with oil until glossy. Water was added, which was flavoured with bouillon cubes. After one whistle the flame was shut off, allowing the grains of rice to bloom and cook in the steam. Each grain was perfect and separated. Key to cooking perfect rice in a pressure cooker is accurate timing to prevent the rice from overcooking or undercooking.
Besides adding flavour to food, cumin seeds have amazing health benefits. An excellent source of iron and prevents anemia. Aids in digestion, controls blood sugar, reduces cholesterol and stress. Maintains healthy skin and prevents premature ageing. Enhances memory function. Boosts metabolism and helps in weight loss. Ensure to include ground cumin or whole seeds in your diet.
The fastest and easiest way to cooking food is with a pressure cooker. I was running late to prepare lunch so decided to use the pressure cooker for the jeera rice, saving on time, energy, avoiding pre-soaking of the rice plus shorter cooking process. The cumin seeds and curry leaves were sauteed in oil with the rice grains coated with oil until glossy. Water was added, which was flavoured with bouillon cubes. After one whistle the flame was shut off, allowing the grains of rice to bloom and cook in the steam. Each grain was perfect and separated. Key to cooking perfect rice in a pressure cooker is accurate timing to prevent the rice from overcooking or undercooking.
Besides adding flavour to food, cumin seeds have amazing health benefits. An excellent source of iron and prevents anemia. Aids in digestion, controls blood sugar, reduces cholesterol and stress. Maintains healthy skin and prevents premature ageing. Enhances memory function. Boosts metabolism and helps in weight loss. Ensure to include ground cumin or whole seeds in your diet.
Quick Jeera Rice In Pressure Cooker
(Serves 6)
Ingredients:
2 cups basmati rice
2 teaspoons cumin seeds
1 sprig curry leaves
2 bouillon cubes (10 grams each)
3 1/2 cups water
3 tablespoons oil
salt
Method:
Wash and drain rice.
Heat one cup water and dissolve the bouillon cubes. Keep aside.
In a large wide bottomed pressure cooker, heat the oil, add cumin seeds and curry leaves. Stir in the rice and coat every grain with oil.
Then add the above 1 cup of bouillon liquid along with the balance 2 1/2 cups water and salt. Stir, close cooker, put the weight and cook on medium flame. After the first whistle, shut off the flame. Only one whistle and do not remove the weight or open cooker for 15 minutes. After the indicated time, remove weight, open the cooker and serve steaming hot jeera rice with dal or choice of gravy.
Note:
(Serves 6)
Ingredients:
2 cups basmati rice
2 teaspoons cumin seeds
1 sprig curry leaves
2 bouillon cubes (10 grams each)
3 1/2 cups water
3 tablespoons oil
salt
Method:
Wash and drain rice.
Heat one cup water and dissolve the bouillon cubes. Keep aside.
In a large wide bottomed pressure cooker, heat the oil, add cumin seeds and curry leaves. Stir in the rice and coat every grain with oil.
Then add the above 1 cup of bouillon liquid along with the balance 2 1/2 cups water and salt. Stir, close cooker, put the weight and cook on medium flame. After the first whistle, shut off the flame. Only one whistle and do not remove the weight or open cooker for 15 minutes. After the indicated time, remove weight, open the cooker and serve steaming hot jeera rice with dal or choice of gravy.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water. Rice cooks perfectly with the moisture and steam in the cooker.
- India Gate Rozzana basmati rice was used for jeera rice. The grains are quite long and fragrant.
- Use vegetable bouillon cubes, which can be substituted for chicken cubes.
