Jeera rice is a popular Indian and Pakistani rice preparation that is quick to make and goes well with curries and dal varieties. I’ve taken this simple rice preparation up a notch and included garlic for additional flavour. As you take a mouthful of this rice, you will taste the dominating flavour of roasted cumin and crispy bits of garlic.
- Rice – 1 cup
- Garlic cloves – 5, finely chopped
- Cashew – 1 tlspn chopped
- Jeera – ½ tblspn
- Chilli powder – 1 tspn
- Ghee – 1 tbslpn
- Salt – To taste
- Water – 1 cup
- Oil – 1 tspn
- Wash and pressure cook or microwave rice with salt; take rice to water proportion 1:1 in consideration.
- While the rice is cooking, heat oil in a pan and add chopped garlic.
- Keep cooking the garlic till it slightly browns.
Reduce the flame on the stove and add chilli powder. Keep sautéing the garlic bits and chilli powder, and ensure it does not burn.
- Once the garlic pieces look well-coated in the spice and crispy, turn the stove off and keep aside.
- Once the rice is done, heat ghee in a skillet.
- Add the cumin seeds and let them toast.
- Add the garlic pieces that have been cooked with chilli powder and sauté for a couple of minutes or till the combined aroma of garlic and cumin are released.
- Add the chopped cashew and cook until they turn golden brown.
- Now, sprinkle the cooked rice into the mixture and combine the ingredients.
- Check if the salt you added while cooking the rice is sufficient, if it is not, add a little more to adjust the taste to your preference.
- Cover the skillet and cook for 2-3 minutes. Hot jeera garlic rice is ready to serve.
- To further enhance the flavour, you could add thinly sliced onions/ shallots.
- Leftover rice works well with this dish. Ensure you add salt and mix it well.