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Tag: Basmati

  • Jeera Rice

    Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.

    The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.

    It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseRice
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / cumin seeds / ghee

    Ingredients

    • 1 1/2 cups aged basmati rice
    • 2 tbsp ghee
    • 1 1/2 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamom
    • 3 cloves
    • 1 small cinnamon stick
    • 2 3/4 cups hot water
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsp chopped coriander

    Method

    1. Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
    2. Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
    3. Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
    4. Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
    5. Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
    6. When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
    7. Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.

    Tips

    • Aged basmati absorbs less water and elongates better than new-crop rice.
    • Lemon juice keeps the grains white and separate.
    • Do not stir after adding water; it breaks the grains and releases starch.

    Serve with

    Dal makhani, rajma, kadhi pakora or any Punjabi curry.

  • Vegetable Pulao

    Vegetable pulao is cooked in homes across India, and every region tweaks it slightly. It descends from the Persian pilaf, introduced to Indian kitchens by the Mughal court, but the everyday version is far simpler: basmati rice and seasonal vegetables cooked together in a measured amount of water with whole spices, so the rice absorbs all the flavour.

    Unlike biryani, pulao is not layered or dum-cooked, and it relies on aroma rather than heat. Bay leaf, cinnamon, cloves, cardamom and shahi jeera give fragrance, ghee gives richness, and carrots, beans, peas and cauliflower add colour. It goes into school tiffins, onto weekday lunch plates and alongside a rich curry at parties.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseRice
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / carrot / green peas / french beans / ghee

    Ingredients

    • 1 1/2 cups basmati rice, rinsed and soaked 30 minutes
    • 2 tbsp ghee
    • 1 tsp shahi jeera or cumin seeds
    • 1 bay leaf
    • 1 inch cinnamon
    • 4 cloves
    • 3 green cardamoms
    • 1 star anise (optional)
    • 1 large onion, thinly sliced
    • 1 tsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 carrot, diced
    • 1/2 cup french beans, chopped
    • 1/2 cup green peas
    • 1/2 cup cauliflower florets
    • 1/2 tsp garam masala
    • 2 1/2 cups hot water
    • 1 tsp salt
    • 2 tbsp chopped mint
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Heat the ghee in a heavy pot on medium heat. Add shahi jeera, bay leaf, cinnamon, cloves, cardamom and star anise and fry for 30 seconds until fragrant.
    2. Add the onion and fry for 5-6 minutes until light golden.
    3. Add ginger-garlic paste and green chillies and fry for 1 minute until the raw smell goes.
    4. Add carrot, beans, peas and cauliflower and stir-fry on medium heat for 3 minutes.
    5. Drain the rice and add it to the pot. Stir gently for 1-2 minutes so the grains are coated in ghee, taking care not to break them.
    6. Pour in the hot water, add salt, garam masala, mint and coriander, and bring to a boil on high heat.
    7. Cover tightly and cook on the lowest heat for 12-14 minutes until the water is absorbed and the rice is cooked. Do not open the lid in between.
    8. Turn off the heat, rest covered for 10 minutes, drizzle lemon juice and fluff gently with a fork.

    Tips

    • Soaked basmati needs about 1 3/4 cups water per cup of rice in a pot; in a pressure cooker use 1 1/2 cups and cook for 1 whistle.
    • Resting after cooking lets the steam finish the grains so they separate without breaking.
    • Top with fried onions and cashews for a festive version.

    Serve with

    Boondi raita, paneer butter masala or dal makhani.