A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Prep25 min
Cook15 min
Soak20 min
Servings4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
A rustic and flavorful curry from Bihar made with black chickpeas, simmered in a spiced onion-tomato masala. This hearty dish is perfect as a snack with puffed rice or as a main course with rotis.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Jeera Rice, Black Chana Ghugni and Kachumber Salad
Fiber-rich black chana ghugni with aromatic jeera rice and crisp salad - a tasty energy boost!
This bihari dish is perfect for dinner. With 667.1500000000001 calories and 17.55g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Servings
4
Serving size: 1 cup
298cal
10gprotein
37gcarbs
14gfat
Ingredients
1 cup Black Chickpeas (dry, also known as kala chana)
4 cup Water (for soaking)
3 tbsp Vegetable Oil (or mustard oil for a more authentic flavor)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the black chickpeas thoroughly under running water. Soak them in 4 cups of water for at least 8 hours or overnight.
Drain the soaking water and rinse the chickpeas again. Transfer them to a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes until the chickpeas are soft and tender.
Allow the pressure to release naturally. Do not discard the cooking water.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-9 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Spices and Tomatoes
Reduce the heat to low. Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir for 30-40 seconds to toast the spices without burning them.
Add the tomato puree and the remaining 0.75 tsp of salt. Mix well.
Cook the masala, stirring frequently, for about 6-8 minutes, until it thickens and you see oil separating from the sides of the pan.
4
Combine and Simmer
Pour the cooked black chickpeas along with all their cooking liquid into the pan with the prepared masala. Stir everything together to combine well.
Using the back of your spoon or ladle, gently mash about 1/4 of the chickpeas against the side of the pan. This is a key step to create a naturally thick and rustic gravy.
Bring the ghugni to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes for the flavors to meld beautifully.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Taste and adjust the salt if necessary.
Garnish generously with freshly chopped coriander leaves.
Serve hot with puffed rice (muri), chopped onions, and a sprinkle of sev, or as a side dish with roti or rice.