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Rice and cumin dish of Indian subcontinent From Wikipedia, the free encyclopedia
Jeera Bhaat is an Indian 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" thus owing to the name of the dish. The ingredients used are rice, cumin seeds, vegetable oil, onions, salt and coriander leaves.
The name Jeera Bhaat is a compound of two Hindi words: Jeera and Bhaat. The word Jeera (or Jīrā in IAST) is derived from the Sanskrit word Jīraka,[3] which means cumin seeds. The word Bhaat is derived from the Sanskrit word Bhakta meaning "boiled rice".[4] The alternative name Jeera Chawal (जीरा चावल) is also used in northern India, with the word Jeera (meaning cumin) being derived from the same Sanskrit word and the word Chawal meaning rice.[5] The same dish is also called in Jilakara annam[6] Telugu language and Jeeraga sadam[7] in Tamil language; where Jilakara and Jeeraga mean cumin and annam and sadam mean cooked rice.
Cumin seeds are fried in hot oil. Long-grain Basmati rice and salt are added to it. Water is then poured and allowed to boil with covered lid at high flame. The rice then is steamed on low flame until all the water is absorbed.
Jeera rice is generally garnished with finely chopped fresh coriander leaves but is also garnished with onion rings in some Indian hotels and restaurants.
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