Jeera rice always reminds me of dhaba's where it is made so well in the deep kadhai's that they have. Yes they are the overused kadhai's which not sure if its washed also or not :-) Ok well, yes they are washed regularly (so I choose to believe). Its difficult to recreate the same dhaba style taste at home, because the authentic taste comes from that fact that they use charcoal or wood fire where the smoke really adds to the whole flavour of the rice.
Here is my version, recreated at home on a pressure cooker, but its worth it :-)
2 cups rice, washed,
1 onion, cut into thin long slices,
2 green chillies, slit length wise,
1 tbsp jeera,
2 tbsp ghee,
1 tsp oil,
1/2 tsp sugar,
Salt to taste
- Wash the rice and drain out the water. Set aside for 15 mins.
- In the cooker, put ghee and oil.
- Add the jeera and allow it to splutter.
- Add the green chilles and onions and fry until onions turn golden brown.
- Stir in the rice and fry for 2-3 mins in low flame.
- Pour in 4 cups of water (double quantity of rice) and stir well.
- Add the sugar and salt to taste.
- Allow 2 full whistles to cook the rice.
- Garnish with fresh coriander and serve hot.
Serve it with Dal Makhani, Paneer Butter Masala, or Palak Paneer or have it with just plain Dal Tadka. Its tastes heavenly either ways :-)