Jeeracuminrice Recipes

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JEERA RICE



Jeera Rice image

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

1 cup basmati rice
2 teaspoons vegetable oil
1 teaspoon cumin seeds
4 whole cloves
4 whole black peppercorns
2 cardamom pods
1 bay leaf
1 ½ cups water
salt to taste

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 (CUMIN) RICE



Jeera (Cumin) Rice image

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

2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup dry jasmine rice
1 ¾ cups water
salt to taste

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

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