- Jeera Rice – 1 Glass
- Carrot – ¼ Cup
- Beans – 1/4 Cup
- Green Chilli – 2
- Curry Leaves – 10 leaves
- Ginger – 1 small piece (crushed)
- Cloves – 2
- Cardamom – 2
- Cinnamon – 1 small piece ( 1 inch long)
- Turmeric powder – 1 teaspoon
- Mustard Seeds – 1 Teaspoon
- Ghee -1 Table spoon
- Salt – To taste
- Lemon Juice – 1 Table spoon
- Water – 2 Glasses
Wash the rice and keep aside. Jeera rice is very tiny biryani rice which is available in supermarkets. If you don’t get it you can use the long grains of biryani rice. Jeera rice is tastier, light and easy to digest.
Take a deep pot or pan; Pour 2 glasses of water; measure the water in the same glass with which you measured the rice. Water should be double of the rice. So if you took 1 glass rice, you should take 2 glasses of water. Keep it to boil.
In the meantime take another pan, pour ghee and splutter mustard seeds and add rice, fry till the grains become transparent. Add the vegetables, curry leaves and spices sauté for few minutes. Switch off the flame.
Empty the rice into the boiled water, add lemon juice and salt. Cover and allow it to boil for few minutes. Once the rice is cooked, stir continuously till dry. Remove from fire and serve hot.
If you like to take it for a journey this is a good choice. You can avoid the vegetables and the lemon rice will remain fresh till next day without refrigeration.
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