Jeera Rice Recipes
JEERA RICE
A full-flavored, traditional Indian jeera rice. The whole garam masala adds a full and authentic taste and wonderful aroma to the rice.
Provided by GreenEggsnHam
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
- Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
- Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
- Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 38.6 g, Fat 3.1 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 45.5 mg, Sugar 0.1 g
JEERA RICE
Give a makeover to the simple steamed rice by adding cumin (jeera) and some fragrant spices. This restaurant style cumin rice recipe is mildly spiced, fragrant and tastes too good. Recipe post shares two methods of making jeera rice. Choose the recipe method that suits you.
Provided by Dassana Amit
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
- Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
- The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
- If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
- Heat oil in a small pan. Add cumin/jeera.
- Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
- Add the green chilies. Stir for a few seconds. No need to brown the chilies.
- Add the tempering to the hot or warm rice.
- With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
- Add coriander and gently mix or garnish the rice with coriander at the time of serving.
- Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
Nutrition Facts : Calories 324 kcal, Carbohydrate 57 g, Protein 5 g, Fat 7 g, Sodium 640 mg, Fiber 1 g, ServingSize 1 serving
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 RICE RECIPE
Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.
Provided by Swasthi
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Wash rice a few times until water runs clear.
- Then soak it in lot of water for at least 30 mins. Drain it completely.
- Heat ghee or oil in a pressure cooker or a pot.
- Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
- Fry jeera on a low flame until a nice aroma comes out. Add green chilli.
- Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break.
- This frying step helps to bring out the aroma of the rice.
- Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
- Making Jeera rice in pot - Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
- Making Jeera rice in pressure cooker - Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
- When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
- Press saute button and pour ghee to the inner pot of instant pot.
- Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally. Do not stir a lot, rice grains will break.
- Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water. If needed add more salt.
- Secure the lid & position the steam release handle to sealing.
- Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
- When done the instant pot beeps. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes).
- For softer rice, let the pressure release naturally for 3 to 4 mins.
- Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.
Nutrition Facts : Calories 450 kcal, Carbohydrate 78 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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- Heat ghee in a pan. Add cumin seeds, bay leaf, cardamom and cinnamon.When cumin seeds crackle, add the rice. Add salt to taste.
- Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
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