Jeera Pudhina Chawal: Cumin Mint Rice

I cook rice everyday so what is big deal that I was the feeling when I cook Basmati rice. I learned the hard way that it is not. You need to be very careful cooking them otherwise; it will be risotto not rice. The Beauty of rice dishes stand out when each grains stands up and shows its presence. I cook parboiled red rice everyday and it is really forgiving, I can put it in the rice cooker and wait for almost 7 whistles about 30 minutes and then switch it off. Rice will be ready when you are ready to open the cooker after it is cooled for 20 minutes. 

For Nidhi’s birthday I planned to cook vegetable mixed rice, with Basmati. So for that I needed to   get an idea how the rice in my hand behave, and hence decide to try out the cooking technique, the weekend before her birthday.  While going through all the recipes in the Internet, I came to idea that basmati rice needs to soak for about 45 minutes before cooking.  Then it needs to be strained and fried in ghee/clarified butter for about 3 minutes and cooked in boiling water ( Ratio of water should be 1:2, but I find 1: 2 ¼) and finally reduce the flame and cook for another 5 minutes with lid closed. Rice will be ready after those 10 minutes. 

Finally I got the rice what I looking with each grain separate and also cooked fully, I found that in restaurants rice is only partially (75%) done not as 100% as I want. I tried this recipe twice and every time I got the perfect result. So I can assure that this is a fool proof recipe. So go ahead make a spicy curry and enjoy. 

One year ago: Quail egg and mushroom cooked in spicy coconut sauce

Two year ago: Rasmalai/ Cottage cheese cooked in milk syrup

Print recipe from here

What you need

Basmati rice: 1 cup

Water:  2 ¼ cup

Cumin/ Jeera : ½ tablespoon + 1 teaspoon

Mint/Pudhina: 15 no leaves

Ghee/ Clarified butter:  2 tablespoon

Onion:  ¾ cup (chopped finely)

Salt: ½ teaspoon

Canola oil: 4 tablespoon

How I made

Soak rice for about 45 minutes in water.  Wash and drain it in colander and set aside.

In medium sauce pot bring water to boil and set aside.

In a small pan heat oil and fry the onion until it become golden brown and remove using a slotted spoon and set aside. 

In another pot heat   ghee/clarified butter and add cumin seeds when it starts spluttering add chopped mint leaves and then drained rice and fry for about 3 minutes . 

Then add boiling water and cook for about 5 minutes without covering the pot. After 5 minutes cover the pot with lid and cook for another 5 minutes in low flame and switch off the flame when it done. 

 Add fried onion to cooked rice and using a fork gently puff the rice.

Serve with any spicy curry.

Preparation time: 60 minutes

Yield: 3 serving

Verdict: Yummy

Will you make it again: Yes I will

 I am linking this rice to Hearth and Soul blog hop #100 hosted here.