Jeera rice

Jeera rice or cumin rice is an Indian dish made from a rice and cumin seeds. This is the kind of food people can eat every day. It is a popular food in North India and Pakistan. It is easy to make, and it does not take as much time as making biryani. To make it, the cook needs rice, cumin, vegetable oil, onion and coriander leaves. Jeera rice is the name given to this dish when it is made from from whole jeera (cumin) used as the main ingredient with rice.
Preparation.
Jeera rice is a very common food and it can be prepared with very few ingredients. Cumin seeds are fried in hot oil. Long grain Basmati rice and salt are added to it. Rice and water are boiled with a lid by placing it on a high flame with water about twice the size of rice. The rice is then boiled over low heat until all the water is absorbed.
Jeera rice is usually garnished with chopped fresh coriander leaves, but in some Indian hotels and restaurants it is also garnished with round chopped onion.
It can be eaten without another item or served with raita, curry. In Indian cuisine, it tastes best with rajma curry, chhole, mutton curry as well as pulses of different cooking styles.
History.
The cooking method of Jeera rice is not found in very ancient books or writings of Indian cuisine. Writings about this cuisine have been found in books and travelogues of the ancient Mughal Empire. The Mughals preferred rice dishes, and so the chefs invented new recipes for rice and experimented with traditional old recipes. This is how Jeera rice was invented. Later, it was adopted in Indian cuisine and became so popular that the cuisine has now become very common.