Jeera Grain (Zeera Grain or Cumin Grain ) is really a tempting grain dish of Punjabi cuisine. In the simplest form, it's a steamed grain with nice flavor of pan fried cumin seeds (Jeera). This easy and simple recipe also uses onion and cashew nuts stir fried in ghee to boost the taste and palatability. Furthermore, rather of utilizing pressure oven (see tips section to prepare grain in pressure oven) we used deep pan with lid to prepare grain getting every strand of their grain separated.
Preparation Time: twenty minutes
Cooking: twenty minutes
Serves: 2 servings
1/2 cup Basmati Grain (lengthy grain grain)
1 tablespoon Ghee or Oil
2 teaspoons Cumin Seeds
1 small Onion, thinly sliced
8-10 Cashew nuts, reduce halves
1 cups warm water
Soak basmati grain in water for 15-twenty minutes and drain them.
Heat the ghee or oil inside a deep pan. Add cashew nuts and stir fry until they turn light brown. Transfer to some plate.
Add cumin seeds in same ghee and saut them. Add sliced onion and saut until it turns light brown.
Add drained grain and saut for just two-3 minutes.
Add 1 cups warm water and salt (based on taste) and prepare for just two-minutes over medium flame. After 2-minutes, cover pan having a lid and prepare over low flame for 8-ten minutes. Don't open the lid among otherwise grain might not prepare correctly.
Switch off flame and allow it to are a symbol of 8-ten minutes. After ten minutes, open the lid and transfer cooked jeera grain to plate.
Garnish it with fried cashew nuts and serve hot with dal fry or dal tadka.
Tips and Variations:- You may also prepare zeera grain in pressure oven by using same method. Use 3 liter capacity pressure oven (aluminum or steel) rather of pan and prepare for several whistles with first whistle on high flame and remaining two whistles on low flame.
- Add couple of lemon drops while cooking grain (in step-5) to avoid them becoming sticky and mushy. It'll make each grain separated.
- Quantity of water needed to prepare basmati grain can vary based on its type and age. You will get information about how much water is needed to prepare it inside a pan around the backside of the grain packet. Generally, it's between 2 to two cups for the majority of the varieties.
Taste: Soft and salty with nice aroma of ghee and richness of cashew nuts
Serving Ideas: Jeera fried grain could be enjoyed with plenty of Indian curries. However, it tastes extremely well with assorted paneer curries with gravy like paneer makhanwala, paneer do pyaza or paneer butter masala. Serve it with Punjabi kadhi, onion riata and masala papad for wholesome meal. In punjab, it's generally offered with dal tadka or dal fry.
