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Jeera Bhaat or Zeera Chawal is an Indian and Pakistani dish consisting of rice and cumin seeds. [1] It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. [2] The Hindi term for cumin seeds is "jeera" or "zeera", with the latter also being used in Urdu, thus owing to the name
Jeeraphool rice is an ancient, indigenous, aromatic, and short-grained rice variety mainly grown in the Indian states of Chhattisgarh. [ 2 ] [ 3 ] [ 4 ] It is a common and widely cultivated crop in Surguja district of Chhattisgarh in Ambikapur , Lakhanpur , Udaipur, Sitapur , Batauli, Lundra and Mainpat . [ 5 ]
Wayanad Jeerakasala rice is a variety of traditional, non-Basmati, medium-grained aromatic rice with golden yellow colour mainly grown in the Indian state of Kerala. [ 1 ] [ 2 ] [ 3 ] It is a common and widely cultivated crop in Wayanad district .
Other kinds of rice that could be used are jeera rice, jeerakasemba or small Bangladeshi biryani rice. The rice is white, short (small) grained, thin (not plump), but it is the aroma of these rice varieties which make then distinctive. [20] [45] The recipes and cuisine of Thalassery biryani have clear differences from other biryani variants. [46]
Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges.
Wayanad Gandhakasala rice]] is known for its sandalwood-like flavor, while Wayanad Jeerakasala rice resembles cumin seeds in both appearance and taste and are so unique from one another. [3] Gandhakasala is one of two varieties of scented rice cultivated in Wayanad the other one being Jeerakasala rice.
Cumin seed Used as a tempering spice. (Hindi: Jeera जीरा) Cumin seed ground into balls Curry leaf or sweet neem leaf Foliage of the curry tree. Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Patta करी पत्ता) Fennel seed Used as natural mouth-freshener. Used as a tempering spice. (Hindi: Saunf सौंफ)
In Indian and other South Asian cuisine, it is often combined with coriander seeds in a powdered mixture called dhana jeera. Cumin can be used ground or as whole seeds. [12] [14] It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. [14]