When we stayed in Hyderabad, we used to frequent the Dhabas on the outskirts. My favourites there were Roti, Jeera Rice, Butter Chicken and Tarka Dal. When I came to UK, I really missed these. Since Jeera Rice is the one with least preparation, I started trying it out.
When I started preparing this dish about 4 years ago, I used to make it really simple. I finally came up with a recipe and stuck to it until about a year ago. Then my mom came, she changed it a little (its still simple to make) and the taste difference was humungous. Obviously, my mom’s version tastes better so I stuck to it.
We like to have this with any left over curry (veg or non-veg) or with plain curd when we are feeling stuffed.
It might not taste like the Dhaba Jeera Rice, but we like it nevertheless. It’s the closest we can get I suppose.
1.5 cups Rrice – cooked in 3 cups of water (you can use left over rice as well).
1 Onion – chopped
3 Green Chillies – slit in the middle
1 tsp Mustard Seeds
2 tbsp Cumin Seeds
2 tsp Ginger Garlic Paste
½ tsp Garam Masala Powder (Optional)
Salt to taste
Coriander Leaves to garnish
2 tbsp Oil
- Heat oil in a pan. Once hot, add the Mustard Seeds.
- When they pop, add the Cumin seeds and let them crackle.
- Now add the Green Chillies and fry for 2 minutes.
- Then add the Onion and let it brown.
- Add the Ginger Garlic Paste and fry till the raw smell disappears.
- Now add the salt and mix well.
- Add the rice little-by-little and keep mixing so the rice is coated well with the onion masala.
- Add the Garam Masala at this stage if you are using and mix well.