It was September 2008. A ‘boy’ had come from Bangalore to our place in Ahmedabad, with his mom and his brother, to ‘see’ me. Well, it wasn’t the first time the boy, his family and I were meeting – a year before their visit, courtesy of my Bangalore aunt, I had already met them. The boy and I had kind of approved of each other but, for one reason or the other of the boy’s making, official talks of our wedding never happened. Then, one fine day, a year after we met, this boy pings me on chat saying he’s had enough and that he’s serious about getting married to me! We started chatting regularly, a lot of doubts clearing, new respect and love building. His family and mine were thrilled that the cogs were finally turning and some progress was happening in our relationship. So, when this boy and his family came over to Ahmedabad to visit, deep, official talks were conducted, as was an unofficial engagement ceremony. And then, in January 2009, this boy became my wedded partner in life. He became my husband, and I his wife. 10 years since, today, together we stand.
Why am I talking about this today? Because I am about to share with you guys the recipe for the first-ever dish I cooked for the husband and his family – Pressure Cooker Jeera Rice or One-Pot Indian Cumin Rice – at my place. From what I knew of the husband’s family, they were a typical non-foodie bunch, used to typical South Indian home-cooked meals. This Pressure Cooker Jeera Rice was my way of indicating that a change in the household’s culinary scene was in order, shortly, yet nothing too jarring or disruptive or disrespectful. 😀 I served the jeera rice with a simple Dal Tadka, and the combination was quite liked by them.
This is an easy one-pot recipe that gets ready in a jiffy. In just about 10 minutes, it yields supremely flavourful, fluffy cumin rice that makes for just the perfect accompaniment to dal or a gravy-based curry.
Try this out, will you?
Ingredients (serves 4):
- 1-1/2 cups rice
- Salt to taste
- 2 green chillies
- 2 teaspoons jeera aka cumin
- 2 tablespoons ghee
- 3-3/4 cups of water
- 2 tablespoons finely chopped coriander, to garnish
- Slit the green chillies length-wise. Keep them ready.
- Wash the rice a couple of times in running water, draining out the excess water each time. Keep the washed and drained rice ready.
- Heat the ghee in a pressure cooker bottom. Add in the cumin seeds, and let them stay in for a couple of seconds.
- Add in the slit green chillies and the washed and drained rice. Saute on medium flame for a minute, ensuring that the rice does not burn.
- Now, turn the flame to high. Add in the water and salt to taste. Mix well.
- Allow the water to come to a boil. At this stage, close the pressure cooker and put the whistle on.
- Cook on high flame for 3 whistles. Let the pressure release naturally.
- When the pressure has entirely gone down, open the cooker. Gently fluff up the rice. Mix in the finely chopped coriander.
- Serve hot with a gravy-based curry or dal of your choice.
- I have used Sona Masoori rice to make this One-Pot Indian Cumin Rice.
- It is imperative that you use good-quality cumin, rice and ghee in this recipe, since these are the ingredients that will impart maximum flavour to the Pressure Cooker Jeera Rice.
- I used a 5-litre pressure cooker to make this One-Pot Indian Cumin Rice.
- Some people add in whole spices like bay leaves, cardamom, cinnamon and/or cloves, as well as caramelised onions and shelled green peas to the One-Pot Indian Cumin Rice. I have skipped all of these ingredients, and used just the most basic ones.
- You can use basmati rice in place of Sona Masoori rice, too. In that case, adjust the quantity of water you use accordingly.
- To cook plain steamed rice in a pressure cooker, I use 3-1/2 cups of water per 1 cup of Sona Masoori rice. For this Pressure Cooker Jeera Rice, however, since I wanted it to be grainy but well-cooked, I have used 2-1/2 cups of water per 1 cup of rice. So, for 1-1/2 cups of Sona Masoori rice, I have used 3-3/4 cups of water in total. Adjust the quantity of water you use depending upon the type of rice used and how grainy you want the One-Pot Indian Cumin Rice to be.
- Pressure cooking for 3 whistles gives just the perfect output for us. You may want to increase or decrease the number of whistles depending upon the make of your cooker, the quantity of rice you are cooking, and the texture of rice that you are aiming at.
- After adding salt to the water in the pressure cooker, taste it. It should be a bit salty. When the rice is added to it, the salt content turns out to be just perfect.
This recipe is for Foodie Monday Blog Hop, a Facebook group that I am part of. Every Monday, the participants of this group cook and share recipes for a pre-determined theme.
The theme for this week, suggested by Swaty Malik of Food Trails, is #DownMemoryLane. As the name of the theme suggests, each of us participants have to share a recipe that means something to us, which has memories attached to it. I chose to write about this simple Pressure Cooker Jeera Rice recipe for the theme, as it brings back a rush of several fond memories.
I’m also sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.