Best Jeera Rice Recipes

JEERA (CUMIN) RICE

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.

JEERA FRIED RICE

Steps:

• Wash rice well and soak in 2 1/2 cups salted water for 30 min.
• Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
• In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
• Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
• Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

JEERA RICE

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.

CHARISHMA'S DELICIOUS CUMIN (JEERA) RICE

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!

TOTALLY EASY TOTALLY YUMMY JEERA RICE AND DAAL FRY

Steps:

• Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor daal to be about 1 1/2 inches above the daal. If you don't have a pressure cooker, it should take somewhere around 45 minutes for the daal to become soft.
• Set the rice to cook at the same time. The rice will cook a little faster and it will be perfect timing for you to add the spices to the rice and have it all prepared as the daal is becoming ready to have the spices added to it.
• The ratio of water to rice is two to one. add the salt to the water before cooking as it will be difficult to mix in later. the water should taste nice and salty.
• When the rice is almost done, take half of the ghee or butter in a large sauté pan.
• Add the cumin seeds, cilantro leaves and chopped green chillies.
• Sauté for about 3 minutes on med heat, then add the cooked rice and mix.
• Add the rest of the ghee or butter to the rice and mix until consistent.
• Set aside and cover to keep warm.
• Wash out the sauté pan and begin the spices for the daal by adding the oil, cumin, finely chopped onion and green chillies. Sauté until the onions are transparent.
• Add diced tomatoes and sauté for 2 more minutes.
• Check the daal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. Just remember, you can always put the water back in if there isn't enough, but you can't take it out once the lentils are mashed.
• After the daal is mashed add the sauté mixture.
• Add red chili powder for more heat if necessary.
• Add garam masala, salt and sugar. stir over heat for 2 minute and it is ready.
• Serve over jeera rice with papad and mango pickle.

JEERA FRIED RICE

Steps:

• Wash rice well and soak in 2 1/2 cups salted water for 30 min.
• Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil. In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
• Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
• Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

INDIAN JEERA RICE

Steps:

• Wash the rice in luke warm water, drain completely and let it sit.
• Heat the ghee or oil on medium heat, add the bay leaves and cumin seeds and saute for a minute.
• Add the rice and saute for a few minutes.
• Now add the hot water and the salt. Boil until almost all the water has evaporated.
• Cover and reduce heat to low and cook for another 10 minutes or so - stir often and make sure that it doesn't start to stick to bottom of saucepan.
• When there is a tiny amount of extra water left in the rice, remove from heat and let the rice sit for a minute. The extra should evaporate as the rice cools a bit.
• Serve! If you would like, add a dollop of butter to the top.