Cumin Scented Rice Timbales Recipes

JEERA (CUMIN) RICE

Steps:

• Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
• Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

CUMIN-SCENTED RICE TIMBALES

Steps:

• In a heavy saucepan cook the onion, 1 teaspoon of the cuminseed, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened, add the rice, and cook the mixture, stirring, for 1 minute. Stir in the broth, 1 cup water, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, stir in the parsley, and let the rice stand, covered off the heat for 5 minutes. Pack the rice into 4 lightly coiled 3/4-cup timbale molds, unmold the timbales, and sprinkle the additional cuminseed on top of them.

CUBAN BLACK BEANS AND CUMIN SCENTED RICE

Steps:

• Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
• In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
• Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
• Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
• 1 1/2 tablespoons butter
• 1 tablespoon cumin seeds
• 3 cups uncooked basmati rice
• 2 small limes, juiced
• 6 cups cold water
• 2 teaspoons salt
• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

CUMIN SCENTED RICE

Steps:

• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

CUMIN-SCENTED HERBED RICE

Steps:

• Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
• Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
• Stir rice into cumin. Stir in broth and bring to a boil.
• Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
• Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.

CUMIN-SCENTED BARLEY

Steps:

• Preheat oven to 325 degrees. Heat oil and onions in an enamel or stainless-steel casserole until softened, about 10 minutes. Add barley and 1 tablespoon of butter, stirring until barley is coated. Add cumin and pepper and sauté until barley starts to crackle, about 5 minutes. Add chicken stock and Madeira, bring to a boil, then cover. Cook in the oven until barley is al dente and most of the liquid has been absorbed, about 45 minutes.
• Remove and stir in the rest of the butter, scallions, parsley, walnuts, raisins and salt to taste. Cover and let stand 15 minutes. Serve with lamb.

CUMIN SCENTED CHICKEN

Steps:

• Heat pan and dry-roast 1 tablespoons of the cumin seeds until they turn fragrant - set aside.
• Heat the oil in a pan and fry the remaining cumin seeds, peppercorns and cardamoms, till aromatic.
• Add the chillies, garlic and ginger.
• Add the ground coriander and cumin, and salt, and cook for another 2-3 minutes.
• Add the chicken pieces, stir and mix thoroughly with the spices.
• Cover pan and simmer for 20 minutes approximately.
• Add the garam masala and the reserved cumin seeds (from the first step), and allow to cook an additional 5 minutes.
• Garnish with chopped cilantro and serve with a raita on the side if desired.