Jeera Rice (Pulao) / Cumin Rice ~ Day 117

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Preparation time: 5 minutes + 20 minutes soaking time

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Basmati rice - 2 cups
• Cumin seeds / Jeera - 4 tsp
• Bay leaves - 2
• Cinnamon stick - 1 
• Cloves - 4
• Salt - to taste
• Oil - 1 tbsp
• Ghee / clarified butter - 1 tbsp
• Water - 4 cups

Method:

1. Wash and soak the rice for 20 minutes.  Drain.
2. Heat oil + ghee in a large saucepan.  Add cumin seeds, bay leaves, cinnamon, and cloves.  Fry for 15 seconds.
3. Add the rice and saute gently for 2 minutes.  Add 4 cups of water along with salt.  Bring the water to a boil.  Simmer and cover the saucepan. 
4. Cook for 10 to 15 minutes or until the rice is done.  Remove from the heat and gently fluff the rice with a fork.
5. Serve hot with any dal or curry.

Rajma Pulao with Drumstick Leaves / Kidney Beans Rice with Moringa Leaves ~ Day 19

  

Moringa leaf / Drumstick leaf is best known for its high nutritional value and medicinal benefits. Though it is widely available in India, it is a rare find here in the U S of A.  But, where I live, fresh leaves are available all the time at the Indian or Asian store, for only $2/pack.   I love incorporating this super green into various dishes, so the kids get all the nutrients from it.  This power-packed, healthy, one pot dish is a great choice for a quick lunch or dinner.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 3

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Ingredients:

• Basmati rice - 1 cup
• Dark kidney beans - 2, 15oz cans, rinsed and drained 
• or
• Dry beans - 1 cup (soaked overnight with enough water, cooked until soft and drained)
• Moringa leaves / Drumstick leaves - 1 cup (leaves separated from the stem and washed)
• Mint leaves - 1/4 cup
• Carrot - 1, large, grated
• Onion - 1, medium, thinly sliced
• Green chilli - 2, slit 
• Ginger - 1-inch piece, grated
• Garlic - 2 cloves, grated
• Dried Pomegranate / Anardana powder - 1 tsp
• Garam masala powder - 1 tsp
• Water - 2 cups
• Salt - to taste

For tempering:

• Ghee and Oil - 2 tbsp, each
• Cumin seeds - 1 tsp
• Bay leaves - 2
• Cinnamon stick - 1
• Cloves - 4
• Cardamom - 1

Method:

1. Wash and soak the basmati rice for 30 minutes.
2. Meanwhile, heat ghee/oil in a large, deep skillet.  Add cumin seeds.  When it starts to splutter, add bay leaves, cinnamon stick, cloves and cardamom.  Fry for 20 seconds.
3. Add the sliced onion, grated ginger, garlic and green chillies.  Saute, over medium heat, until onions turn translucent and slightly brown.
4. Add the grated carrot, moringa leaves and mint leaves.  Saute for 5 minutes.
5. Add the kidney beans, pomegranate powder and garam masala powder.  Mix well and cook for 7 to 8 minutes.
6. Drain the rice and add it to the kidney beans.  Gently mix and add 2 cups water and salt.
7. Bring it to a boil, reduce heat to low, cover and cook for 20 minutes or until the rice is done.
8. Remove from the heat and gently fluff the rice with a fork.
9. Serve hot with your favorite raita.

Chana Pulao / Chickpeas Rice

Preparation time: 1h 15min (including rice soaking )

Cook time: 20 minutes

Serves: 4

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Ingredients:
Basmati Rice - 2 cups
Chana / Chickpeas - 2 cans, rinsed
Onion - 1, thinly sliced
Carrot - 2, shredded
Bay leaves - 2
Black cumin seeds / kala jeera - 1 tsp
Ginger and Garlic - 1 tsp each, minced
Green chilies - 2, slit
Red chili powder - 1/2 to 1 tsp
Turmeric powder - 1 tsp
Yogurt - 1 cup
Light Coconut milk - 2 cups
Water - 2 cups
Ghee + Oil - 2 tbsp each
Mint - 1/2 cup, chopped
Fresh coriander / Cilantro - 1/2 cup, chopped
Salt - to taste

For the garam masala powder:
Cinnamon - 1 inch piece
Cloves - 3
Cardamom - 1
Black pepper - 5
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 2 tsp

Method:

1. Rinse and soak the rice in 2 cups of water for 45 minutes to 1 hour.  After soaking, cook the rice along with 2 cups of coconut milk in a pressure cooker until soft ( 3 to 4 whistles).
2. Dry roast the ingredients listed in the garam masala powder for 45 seconds on low flame.  Let it cool and grind into coarse powder.
3. In a small mixing bowl,  mix in the yogurt, ground masala powder, 1/2 tsp turmeric powder and red chili powder.  Whisk well and keep it aside.
4. Heat oil and ghee in large deep skillet.  Add bay leaves, black cumin seeds.  Fry for 20 seconds.
5. Add the sliced onion, ginger, garlic and slit green chilies.  Fry until the onions are soft and transparent.
6. Add the shredded carrots, 1/2 tsp turmeric powder and saute for 2 minutes.
7. Mix in the yogurt mixture, chana and salt.  Cook for 5 minutes on low flame.
8. Switch off the flame and add the chopped mint and coriander.  Mix well.
9. Spread the cooked rice on top of the chana and let it cool for 5 minutes.  Gently mix the rice to coat with all the spices.  Let the rice sit for 10 minutes to soak in all the flavors.
10. Serve with your favorite raita.