JEERA RICE

INGREDIENTS:

1. Basmati rice -- 1 cup.

2. Ghee or oil -- 2 tbsp.

3. Jeera/cumin seeds (1/2 tsp of normal jeera and 1/2 tsp of black jeera/shahi jeera/kala jeera)

4. Carrot -- chopped 1/4 cup.

5. Peas -- 1/4 cup.

6. Onion -- 1 medium-sized cut into thin strips.

7. Green chillies -- 3.

8. Salt to taste.

METHOD:

Soak the basmati rice. Heat ghee/oil in a pan, add cumin seeds, once it splutters, add green chillies, onion and saute them for 2 minutes. Then add chopped carrots and peas and saute them for 2 minutes. Now add the rice and mix well. Add 1-1/2 cup of water and salt. Bring to a boil, then simmer the flame and cover the pan and cook until 90% done. Now add 1 tbsp of ghee and mix well and switch off the stove and keep the pan covered for 10 more minutes before serving. Serve this Jeera rice with any Veg or Non-veg curry and raita.

PEAS GHEE RICE/PULAO

This is a simple and yummy rice dish, a great accompaniment with veg or non-veg curry.

INGREDIENTS:

1. Basmati rice – 1 cup.

2. Onion – 2 medium-sized (1 cut into lengthwise strips).

3. Green peas – 1/2 cup.

4. Green chillies – 3.

5. Ginger – 1 inch.

6. Garlic – 2 pods.

7. Cumin seeds – 1 tsp.

8. Cloves – 3.

9. Cardamom – 2.

10. Cinnamon stick – 1 inch.

11. Bay leaves – 1

12. Cashewnut -- 10

13. Oil – 2 tbsp.

14. Ghee – 3 tbsp.

15. Salt to taste.

16. Coriander leaves – 2 sprig chopped.

METHOD:

Soak the basmati rice in water for 10 mins. Grind 1 onion, ginger, garlic, and green chillies coarsely without adding water. Heat 2 tbsp of oil and 1 tbsp of ghee in a pan and add cumin seeds. Once it splutters, add cardamom, cinnamon and cloves. Then add onion (cut into lengthwise strips) and saute for 2 mins. Now add the ground paste and cook until the raw smell disappears. Now add fresh peas (if using the dried peas, soak and boil before adding) and mix with the masala. Drain the water and add rice to the pan and mix with the masala. Then add 1 tbsp of ghee to it and pressure cook for 2 whistles adding 1 ½ cup of water. Once done, add 1 tbsp of ghee and mix. Garnish with fried cashews and chopped coriander leaves.

Serve hot with veg/non-veg curry.

CORIANDER RICE

This is a tasty and flavorful rice dish.

INGREDIENTS:

1. Cooked rice – 2 cup.

2. Onion -- 1 medium-sized chopped.

3. Coriander leaves – 1 cup chopped.

4. Ginger -- 1 inch.

5. Green chillies – 2.

6. Asafoetida – pinch.

7. Mustard seeds – 1 tbsp.

8. Curry leaves – few.

9. Salt to taste.

10. Oil.

METHOD:

Grind coriander leaves, 1 green chilli, and ginger without water into a paste. Heat 2 tbsp of oil in a pan, add mustard seeds, once it splutters, add onions, 1 split green chilli, curry leaves, asafoetida and saute them. Then add the coriander paste, salt and mix well and cook till the raw smell disappears. Now add the cooked rice and mix well. Garnish with fried cashews. Serve hot with raita.

CAPSICUM RICE

This is a simple and easy rice dish. Use mixed peppers/capsicum for this dish.

INGREDIENTS: 1. Peppers/Capsicum -- 3 mixed colors cut into small pieces. 2. Onion -- 1 medium-sized chopped. 3. Ginger -- 1 inch finely chopped. 4. Oil -- 2 tbsp. 5. Spring onion -- 1/2 cup chopped. 6. Salt to taste. 7. Lime juice -- 2 tbsp. 8. Whole garam masala (Bay leaf, clove, and cinnamon stick) 9. Pepper powder -- 2 tbsp. 10. Cooked rice.

METHOD: 1. Cook the rice first. 2. Add 2 tbsp oil to a hot pan. Add whole garam masala, chopped onions, ginger and saute for 2 minutes. 3. Then add the peppers/capsicum and salt, and cook in medium flame for 2 minutes. 4. Now, add the cooked rice and mix well. 5. Now add 2 tbsp of pepper powder, spring onion and mix well and check the salt. 6. Finally add 2 tbsp of lime juice and mix well. 7. Garnish with fried cashews. Serve hot with raita.