Monday, December 18, 2017
Gateway to Sikhism
Jeera Fried Rice


1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx.)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste


  1. Wash rice well and soak in salt water for 30 minutes.

  2. Heat ghee in a heavy or nonstick pan.

  3. Add onions and fry till dark brown & crisp.

  4. Drain, and add cashews to same ghee.

  5. Fry to a light brown, drain, keep side.

  6. Add jeers, peppercorns, bayleaf to same ghee.

  7. Stir fry for a few seconds, drain, and add rice.

  8. Keep aside the drained water.

  9. Add sugar, stir gently, frying rice till light brown.

  10. Add spice powder, stir.

  11. Add salt water, bring to a boil.

  12. Simmer covered, till rice is cooked and water evaporates.

  13. Each grain should be separate.

  14. Serve hot with dal fry or a spicy gravy vegetable.

Making time: 30 minutes (excluding soaking time)
Makes: 3 servings

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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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