What is Jera Rice?

Jera rice is a very simple and popular Indian rice and cumin that can be served as a main dish or accompanied by many varieties of cold and hot side dishes. This meal is probably the simplest of many rice dishes in Indian cuisine. Jeera rice ingredients include long -colored rice basmati, cumin seeds - which are known in India such as Jera - butter or vegetable oil, coriander, parsley, mint, onion, green chilli, saffron, salt and water. Vegetables like peas, tomatoes, basil, cauliflowers and potatoes can be added to rice if necessary. This rice does not last long before it is prepared and is best consumed hot.

Start, Basmati rice is soaked in salt water for about an hour and then exhausted and postponed; Any rice can make Jera rice, but a long -term colored variety causes a more attractive and flavored bowl. Butter or oil is heated in a pan and add caraway seeds and curry seeds. When caraway seeds begin to lower, sliced ​​onion and chopThe canis are added to the pan and fried until the onion exceeds. Chopped ginger, garlic, coriander and mint leaves are added to the pan.

soaked and exhausted rice is added to the pan more, along with salt and pepper; If necessary, you can also add a pinch of sugar. After rice cooks for about a minute, water is added to the pan until it covers the rice. If the colored rice Jera is required, a pinch of saffron should be added at this point; Saffron is a natural food dye and has no health effects. Rice should be cooked until more than half of the water in the pan evaporate. Then the heat should be very low and the pelvis should be covered and Jera rice should be left to cook undisturbed for the next 10 or 20 minutes.

rice is carried out when all water has been absorbed and the rice grain is well separated and fluffy. Rice can be consumed by itself or can beserved with vegetables or curry. It can also be eaten with cottage cheese and ray or salad or cucumber or sauce. Jera rice is produced in slightly different ways in many different regional cuisines in India, especially in the kitchen Maharashtrian, Bengal and Punjabi.