Basmati Rice - the better the quality of basmati, better would be its aroma and hold after cooking.The dish Jeera rice though is mostly made using long-grained basmati rice or sometimes for the sake of convenience with medium-grained white rice. They are used to make both savory and sweet dishes in the Indian subcontinental cuisine. These grains are small and very aromatic. There are many varieties and are also called Jeera Samba rice. Jeera Rice or Samba rice is often a term also used to describe a type of tiny grained rice. There is often confusion between the dish (Jeera rice) and particular aromatic grain of rice (Jeera Samba ). It is famed for its long grains, mild aroma and the grains hold very well when you prepare any kind of fried rice, pulao, or biriyani. To have a more flavourful experience, it is basmati rice that gives the most in flavour and texture.īasmati is long-grained white rice available easily in any Indian store and I believe nowadays in any other kind of retail store too. Conventionally, it is always white rice that is used. It is possible to make jeera rice out of any rice variety. It is much simpler to make since it only has cumin and not any assorted veggies that go in regular fried rice. Jeera rice is often substituted for fried rice. It is also be used in traditional medicine for its therapeutic properties.īelief in these benefits of Jeera and the splendid taste of the dish has led to the popularity to make Jeera rice. It is commonly used in Indian cuisine as a spice for its flavour and aroma. Jeera is the Indian name for Cumin seeds. If you are bored of having regular white rice, this is a very easy, tasty, and healthy alternative. Pin What is Jeera RiceĪ popular fried rice dish served in most Indian banquets, parties, and functions. You may also have a look at some other Indian rice recipes here - Egg Fried Rice, Easy Veg Pulao Recipe, Easy Paneer Pulao, Paneer Tawa Pulao, or Chicken Tikka Pulao. The rice will get swollen and absorb all the left out moisture.Jeera rice is a popular fried rice dish having the flavour of cumin that’s easy to make and goes well with any Indian side dish or gravy.Īttend any Indian party and you will most likely find this popular rice dish served with all the other Indian cuisine items. Switch off the flame and close the pan with a lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. Cover the pan with a lid and let it cook for the first four minutes on medium flame.When it come to a boil, drain the water from the rice and add it to the pan.Add in juice of half a lime and the cooked mutton with bone.Whisk the curd well so it does not form into lumps when added to the pan. Remove the mutton pieces and add in the mutton cooked water (mutton stock).Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves).Add in the masala paste and saute for 3-4 minutes.Saute till the onions are nicely brown and caramelized.Add in the sliced onions and remaining salt.Take a heavy pan and add in the ghee and peanut oil.Grind all the ingredients for the masala paste with little water.Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes.The mutton will be well seasoned and flavorful that way. Note: I always salt the mutton while cooking. Remove from heat and let the pressure from the cooker release naturally.
I like the mutton to be “fall of the bone” tender. Let the rice soak for half an hour.Ĭook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes. He was happy to share the recipe and here it is.
He uses green chillies alone for spicing up the biriyani. Chef Peter is a home cook at Tipperary estate and we loved his mutton biriyani. I tried this mutton biriyani during one of our travels. The rice soaks up the meat stock and spices so well that the end result is very flavorful. As a Tamilian, I am so partial to biriyani made with the aromatic short grained seeraga samba rice.
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