So, a week back I was chatting with one of my favorite cousins online after a very long time. After a lot of catching up and some Oohs n’ Ahhs of how life has changed so much, we got to talking about my blog… Along with many flattering compliments *blush* *blush* :P , She gave me a few cool tips about how I could make the blog more convenient for you by alternating between desserts, gravies, breads, rice etc. Because I tend to put up more of dessert recipes. Can’t help it :P So I was thinking, we should go with rice next. What say?
My cuz suggested I do Jeera/Zeera rice (Cumin flavored rice). And I thought it’s a very good idea. It is quick n’ simple yet a flavorful variation to regular plain rice. Jeera/Zeera rice is basically rice tempered and flavored with cumin seeds. This dish is popular in the north of India. Pair it with any Paneer (cottage cheese) gravy dish and you got yourself a proper North-Indian meal!!! Yummy!!! Try it out for dinner tonight!!! Happy Cooking!!! :)
recipe courtesy – Chef Sanjeev Kapoor’s website…
{Serves 4}
Ingredients:
1 1/2 cups Basmati rice (Indian long-grained rice)
2 tsp cumin seeds
1 1/2 tbsp ghee
1 bay leaf
1 black cardamom
2 two-inch sticks cinnamon
salt to taste
Method:
Wash rice thoroughly and soak in water for half an hour. Drain. Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.
When cumin seeds crackle, add the rice. Add salt to taste.
Stir till ghee coats every grain of rice and it looks glossy.
Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
Rice will be done when holes appear on the surface and water has been completely absorbed.
Fork the rice out onto a serving dish. This will separate each grain.
Serve hot with any curry.
The Grub Shack 
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