Jeera Chawal is a staple in North Indian families. This is a quick quick way to add flavor to rice without too much work.
The butter definitely add a different flavor so I would encourage you to try it but olive oil is always an option!
INGREDIENTS
1 tbs ghee | butter | olive oil if vegan
1 cup basmati rice
1/4 cup frozen peas
1 teaspoon salt
2 cups water
1/2 teaspoon cumin seeds
PROCESS:
1. Wash the rice till it runs clear.
2. In the saucepan for cooking rice, put ghee/butter/oil and turn the burner on to medium heat and let it warm up.
3. Put cumin seeds in next and let them start spluttering.
4. Add rice to the saucepan. Saute for a minute.
5. Add the salt.
6. Add the water.
Add the frozen peas.
7. Stir. Turn heat on high and set the timer to 20 minutes. Once the water comes to a boil, approximately 5 minutes, turn heat down to low so the water is simmering.
8. Cover the saucepan such that it is mostly covered with a slight crack to release some steam.
9. When the timer goes off, turn off the burner.
10. Make sure to cover the rice backup without the crack and let it rest for five to ten minutes. Stir with a fork (this step is necessary to prevent rice from clumping).
11. Serve immediately or as desired.
Note: If using a rice cooker, combine steps 2 and 3. Follow the method in the same way. No modifications needed.
Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.
Thanks!