Making Jeera rice is so easy that I actually don't remember when did I learn this from my Mom. It was as early as in class 9th, I learnt it without any great efforts though. This is such a flavorful rice dish and very quick accompaniment with chole, dal makhani or non veg gravy.
Serves: 2, Preparation time: 5, Cooking time: 20 minutes
1 cup Rice (raw)
2 tbsp Ghee
1 tbsp Jeera (cumin seeds)
1 tsp Turmeric powder
1/2 tsp Red chilli powder
Salt to taste
2 1/3 Water
Wash rice thoroughly and soak in water for 20-25 minutes. Drain out water completely and keep aside rice for later use. Heat ghee in a pan and add cumin seeds. Once cumin start spluttering, add turmeric and chili powder. Immediately add drained rice (do not let the haldi powder burn otherwise you will not get the desired color). Mix well and fry for 2-3 minutes on low flame. Stir gently to retain the rice grains intact. Then add water on high flame, bring it to boil. Add salt as per taste. Mix well and let it cook on low flame by closing the lid of the pan for 10-12 minutes or till it's cooked. Jeera rice is ready to serve. Enjoy this with Chole.
A Punjabi specialty made with chickpeas, tomatoes and other spices. It's rich in protien and the way it is made attributes unique blend of spices that enhances the rich flavor and taste. Usually served with bhature, jeera rice/ chawal. Tastes awesome in any point of time be it breakfast, lunch or dinner.
Serves: 4, Preparation time: 45 minutes
2 cups Kabuli Chana /chickpeas/ garbanzo beans
2 medium sized Onions, chopped
4 Garlic pods, chopped
1 inch Ginger (grated)
2 medium sized Tomatoes (ground to paste)
1/2 tsp Turmeric powder
1 tsp Red chilli powder
2 tsp Chole masala powder
1 tsp Cumin powder
1/2 inch Cinnamon
2-3 Black pepper balls
2 Bay leaves
2-3 Green chillies
1/2 Amchur powder * (if you don't have amchur powder you can add 1/2 lemon juice)
2 tsp Kasuri methi
1 tbsp Coriander leaves, chopped for garnishing
Salt to taste
Soak chickpeas in a big bowl with sufficient water (as they need to expand) overnight. If using garbanzo beans skip this part of soaking overnight. Drain the water next day and rinse thoroughly. Pressure cook the chickpeas with salt and 4 cups or sufficient amount of water on high flame. After first whistle, turn heat to low and cook for another 25 minutes. Remove from heat, after the steam releases, check if the chickpeas have become soft. If not, put it back on low flame again for another 10 minutes. Heat oil in a heavy pan, add cumin seeds. As they are spluttering add bay leaves, cloves, cinnamon, black pepper and fry for a minute. Add ginger, garlic and saute for a minute. Add onions and fry till it turns transparent. Add tomato paste and cook till the oil separates. Add turmeric powder, red chilli powder, amchur and chole masala. Mix well. Now add boiled chickpeas and mix the contents well. Cover the pan and cook it on low flame for 10 minutes. Garnish with kasuri methi and chopped coriander. Serve hot with Jeera rice.
User Comments & Tips:
- To make the color of chole little brown, add one tea bag while you boil chickpeas in a pressure cooker.
- If you forgot to soak the Kabuli chana overnight then in a big casserole soak the chana in warm water and close the lid for 3-4 hours.