Hare Krishna
Introduction -
Jeera rice is a dish of North India. It is so popular that it's must-have for any North Indian meals or dinner. It's a basic recipe.
In Punjab, it's served with Rajma or Kidney beans. In Uttar Pradesh, it's served with mung dal. In Gujarat, it's served with Kadhi or whisked curd curry. In Odisha, it's served with miti dal or sweet dal. In South India, it's eaten without any side dish! It's a simple yet versatile dish
Ingredients -
Cooked Rice - 1 cup
Cumin - 2 or 3 teaspoon
Salt - as per taste
Ghee/Oil - 3 teaspoon
Coriander - few (optional)
Let's cook for Sri Krishna now -
- Heat Ghee, add cumins and fry till brown or exudes beautiful aroma
- Add the above to cooked rice. Drizzle some salt. Mix it gently till cumin is equally mixed with rice
- Decorate with green coriander
- Ready!
Demo video -
Same recipe with a variation. Please watch it.
Important tips -
- Use Dehradun Basmati Rice for opulent festivals. Use short-grain rice for daily use.
- Don't break delicate soft rice grains while mixing cumin and rice.
- Mix equally.
- There is a more complex way to do. Adding many more spices. If you really want to add something, add 1-2 Bay leaves, 2 cardamoms pod seeds and 1/3rd inch cinnamon in 1st step.
Offer to Sri Radha-Krishna, Sri Gaur Nitai, Sri Jagannath Subhadra Baladev, Sri Lakshmi Narasimha, Vaishnavas etc and honour it
Happy Prasadam cooking! May Srimati Radharani bless you that you soon enter real Srimati Radharani kitchen and assist her :)
Jai Bhaktivedanta Swami
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