Best Jeera Cumin Rice 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

Charishma's Delicious Cumin (Jeera) Rice image

Provided by Charishma_Ramchanda

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 9

1 1/2 cups basmati long-grain white rice, cleaned, washed, soaked in water for 30 minutes and drained
2 tablespoons pure wesson canola oil
2 teaspoons cumin seeds
2 -3 green cardamoms
2 cloves
1 bay leaf
1 teaspoon salt
4 cups water
1/2 inch cinnamon stick

Steps:

Heat oil in a pot on medium flame.
Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
Allow the cumin seeds to crackle.
Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
Stir in water and salt.
Mix well and bring to a boil.
Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
Remove from heat.
Serve hot with "Charishma's Delicious Pressure-cooked Black-eye peas (Chauli)".
Enjoy!