Dhaba style Jeera Fried Rice

A dish that really stood out for me when I was back in Hyderabad was a Jeera rice that I had at the neighbourhood Dhaba. This dish for me epitomises a confluence of flavours. A north Indian dish with south Indian flavours cooked in a method inspired by the Chinese and served at a Punjabi joint!

Ingredients

Group 1

1 cup (300 ml) Rice - I prefer using basmati rice, but this could be any rice that isn't sticky.

1 1/2 cup water

A pinch of salt

A pinch of Ajinomoto (for that Chinese flavour) 

1 Teaspoon of sesame oil

--

1 Tablespoon Soy Sauce

4-5 Tablespoons sesame oil

5-10 chopped green chillies (to suit your spice level!)

2 Tablespoons Cumin (Jeera)

2 Tablespoons Garlic Powder (or chopped garlic)

1 Teaspoon Turmeric powder

1 Teaspoon curry leaf powder (or 5-6 fresh curry leaves)

Salt to taste

--

Garnish

3-4 Tablespoons finely chopped coriander (stocks and all)

1 half lemon juiced

Method

1. Cook Group 1 ingredients in a electric or pressure cooker. Once cooked, allow to cool and add 1 Tablespoon Soy sauce.

2. In a Wok add the sesame oil, wait until slightly warm, then add the chopped green chillies. Make sure your kitchen is well ventilated. When the chillies are frying, the fumes can make one very uncomfortable!

3. Wait until chillies have slightly browned, then add the cumin seeds.

4. Wait for about a minute, then add the turmeric powder, curry leaf powder and garlic. 

5. Wait for about a minute (slightly more if using fresh garlic - allow garlic to brown slightly).

6. Add in the rice and mix well.

7. Add salt and mix well.

8. Turn off, add chopped coriander and lemon juice and mix for one final time!

9. Serving suggestion - while the rice is very tasty on its own, it goes really well with a salad of onion, cucumber and carrot.