Zeera Chawal - Cumin Rice

It never ceases to surprise me how different I and M-the husband are.We just can't say, do or act similarly in any given situation. Sure, we are born and bought up in different countries, quiet different "kind" of families, different food but even as people we are different species.

I understand opposite attracts and all that but you know the truth? You better find something in common. Its not really fun when the man works out like his life depended on it whereas I find every reason to skip a work out. It is not fun when I sleep like a horse, but the man wakes up at sharp 6.00 a.m. every single day. Its also not fun when we meet new people at the party and I end up talking so much and the better half just says a polite hello and then we get those strange looks, and I'm really not sure who those looks are for. Alright, ofcourse the strange looks are for me. But, one of the few common loves we share is for rice. If we had to share our last meal on earth, we are eating rice baby! That is, if we are not fighting over who's responsible for the situation.

One of the most famous and simple Indian flavored rice is cumin rice called zeera chawal in hindi, where zeera means cumin and chawal refers to rice. The fragrant long basmati rice studded with earthy cumin seeds are perfect pairing with curries and dal.Or just whip up a quick raita (yogurt based Indian salad) and pair it with chutney or pickle and you are ready to eat! I have added a few variations in brackets that you can use depending on what you have on hand. Here it goes.

Wait! Question: If you and your partner had to share your last meal on earth, what are you eating?

Zeera Chawal - Cumin Rice
Serves : 3
Click here for printable recipe

Ingredients
2 cups basmati rice
3 cups water
2 tsp cumin seeds
2-3 cloves
2-3 black peppercorns
1 stick cinnamon (2 inch)
1 bay leaf
2 tbsp ghee/vegetable oil
Fried onions for garnishing (optional) (tutorial on making perfect fried onions)
Handful of mint and coriander leaves
Salt to taste

Method

Wash and soak the rice atleast for an hour. This helps the rice to be fluffy and less sticky. Heat ghee in deep and thick bottom saucepan (which has a lid). Add the bay leaf, cinnamon stick, cloves and peppercorns.

Add cumin seeds. (You can add curry leaves as this stage and  if the dish I'm serving the rice with is not spicy, add a few chopped green chillies as well)

When the seeds crackle, add the soaked rice and saute for 5 minutes. (Add green peas along with the rice at this stage to make peas studded cumin rice)

Add the water and season with salt. Make sure the heat is turned on to high. Try to minimize stirring or mixing with a spoon when cooking basmati rice as they can easily break.

Once you see that the layer of water above the rice has evaporated (takes about 7-10 minutes), reduce the heat to medium, cover with a lid and cook for another 5-7 minutes or till the rice is done.

Garnish with chopped mint, coriander leaves and fried onions.