Jeera bhaat
Indian rice dish
Jeera bhaat (also known as jeera rice) is a popular Indian dish made with basmati rice and cumin seeds. It is a simple yet flavorful dish that is often served as a side dish in Indian cuisine. The name "jeera" refers to cumin seeds, which are the primary flavoring ingredient in this dish.
Preparation[edit | edit source]
Jeera bhaat is prepared by first washing and soaking basmati rice. The rice is then cooked with a tempering of cumin seeds, which are fried in ghee or oil until they release their aroma. This tempering is often enhanced with additional spices such as bay leaf, cloves, and cinnamon to add depth to the flavor. Once the cumin seeds are fried, the soaked rice is added to the pot along with water and salt. The mixture is then cooked until the rice is fluffy and each grain is separate.
Serving[edit | edit source]
Jeera bhaat is typically served as an accompaniment to a variety of Indian dishes. It pairs well with dal, curry, and raita. The subtle flavor of cumin in the rice complements the rich and spicy flavors of Indian curries, making it a versatile side dish.
Variations[edit | edit source]
While the basic recipe for jeera bhaat is quite simple, there are several variations that incorporate additional ingredients to enhance the flavor and nutritional value. Some common variations include:
- Vegetable Jeera Rice: This version includes vegetables such as peas, carrots, and bell peppers, which are sautéed with the cumin seeds before adding the rice.
- Jeera Rice with Nuts: Cashews or almonds are added to the tempering to provide a crunchy texture and nutty flavor.
- Herbed Jeera Rice: Fresh herbs like coriander or mint are added at the end of cooking to give the dish a fresh and aromatic finish.
Cultural Significance[edit | edit source]
Jeera bhaat is a staple in many Indian households and is often prepared during festivals and special occasions. Its simplicity and ease of preparation make it a popular choice for everyday meals as well as for entertaining guests.
Related pages[edit | edit source]
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