Jeera Murg Chicken With Cumin Recipes
JEERA (CUMIN) RICE
This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!
Provided by MEDHALEE
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 77 g, Fat 13.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 0.9 mg
JEERA MURG (CHICKEN WITH CUMIN)
Make and share this Jeera Murg (Chicken with Cumin) recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- ----Toroast cumin or coriander seeds----.
- Put the seeds in a heavy based frying pan and set the pan over a low heat.
- Keep shaking the pan until the seeds are well roasted but not burned.
- Crush them lightly in a mortar and pestle.
- (Or non-purists may pulverize them in a food processor!).
- They keep very well in a tightly sealed jar and can be used in many dishes.
- Sprinkle the chicken with the lemon juice and some salt.
- Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin.
- Keep the heat high and swirl the chicken around, but not too often.
- This cools the pan down a little and allows moisture from the chicken to escape.
- Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary.
- Sprinkle with coriander and serve.
Nutrition Facts : Calories 156.2, Fat 12.2, SaturatedFat 2.9, Cholesterol 42.5, Sodium 41.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 10.7
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- Roast and grind 2 tbsp of cumin seeds in a dry frying pan over medium heat until fragrant and warm to the touch. Be careful not to burn the cumin or it will become bitter. Grind the cumin in a mortar or spice grinder and set aside.
- Heat the oil in a large pan or wok over medium-high heat. When the oil begins to shimmer, add the sliced onions and fry for about 10 min until golden brown in colour but not burnt.
- Transfer the fried onions with a slotted spoon to a paper towel to soak up excess oil. You only need 2 tbsp of oil for the curry. Transfer the rest to a jar to use as seasoned oil in other recipes.
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