Best Jasmine Rice With Cumin And Mustard Seeds Recipes

Jeera (Cumin) Rice image

Provided by MEDHALEE

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

Jasmine Rice with Shallots, Cumin and Red Pepper image

Provided by HappyMommy1422

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 cup jasmine rice
1 (16 ounce) can chicken broth
3 large shallots, cut and separated into rings
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes (or to taste)
1 tablespoon rice wine vinegar
1/4 teaspoon salt

Steps:

Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
Add the cumin and red pepper.
Then cook the shallots until soft- 2-3 minutes.
Remove shallots and set aside.
Add rice and cook, stirring constantly for 30 seconds.
Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
Remove from heat and let sit for 5 minutes.
Stir in shallots, vinegar and salt and serve.

Nutrition Facts : Calories 233.2, Fat 4.5, SaturatedFat 0.7, Sodium 524.2, Carbohydrate 41, Fiber 1.4, Sugar 0.4, Protein 6.1

Jasmine Rice Pilaf with Mustard Seeds image

Yield Makes 2 servings

Number Of Ingredients 7

1 shallot, sliced thin
1 tablespoon olive oil
1 1/2 teaspoons mustard seeds
1/2 cup jasmine or long-grain white rice
1 teaspoon salt
1 cup water
1/4 cup thinly sliced scallion greens

Steps:

In a 1 1/2-quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes. Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir in scallions.

Jasmine Rice with Cumin and Mustard Seeds image

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups jasmine rice
1 1/2 teaspoons cumin seeds
4 teaspoons yellow mustard seeds
1 tablespoon olive oil
1 garlic clove, minced
2 1/4 cups water
3 scallions, thinly sliced

Steps:

Rinse rice in a sieve until water runs clear and drain well. Cook cumin and mustard seeds in oil in a 2-quart heavy saucepan over moderate heat, stirring, until mustard seeds begin to pop, about 2 minutes. Stir in garlic and rice and cook, stirring, 1 minute. Add water and bring to a boil, uncovered. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in scallions and salt and pepper to taste.