Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare, unlike biryani.

#ramdanspecialAfter grinding keema I used mixture for 10-12 for shami kebabs then balanceI made fried rice and keema Parantha also. in 500 Gm chicken I made three items and enjoy different delicious dishes.

#goldenapron#Post 16#Week 16#20 june 2019

#reststyleJeeraa Rice is a very simple rice preparation using the aromat basmati rice variety. Jeera i.e. cumin seeds are used to temper the basmati rice, which impart a unique and delicious flavour to it.Basmati rice has been used since long in the traditional cooking of biryanis and pulaos due to it’s long grain, and aromat flavour which goes very well with any spices and gravies too. Basically, Jeera Rice tastes great with daals and Punjabi gravies and hence it is found in the menus of almost all restaurants!

Mother inlaw just love it.whenever I make kadhi.so let's do with proper amount of ingredients. #teamtrees

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way:

A dessert by accident 😄😄 I kept the milk to boil when having breakfast and happily forgot about it. When I checked in the kitchen, it had boiled down to half it's quantity and thickened! So thought of making the most of the situation and made this yummy dessert.Am quite happy and proud of myself for this dish and the picture I clicked. 😄Entering this for the food photography contest#CookClick

Very easy and healthy style of cooking rice. I make this atleast once every week.

#mysterybox3 #5or less than 5 ingredients

Plain rice to accompany curries with whole cumin for added flavor

Simple easy rice can be complemented with many dishes#referbycheffrom_uae

I was selected as a recipe tester, so I came up with a recipe for a snack using a lot of sesame.When adding water to the rice, add a little at a time while keeping an eye on it If there's not enough, it will be hard.If you warm it in the microwave for 20~30 seconds or in an oven for 6 minutes, it's delicious. Recipe by Jinpiyo