Best Spicy Steamed Rice With Cumin And Lime Juice Recipes

JEERA RICE RECIPE (CUMIN RICE) RESTAURANT STYLE JEERA PULAO

Steps:

• Wash and soak the rice for 15-20 minutes. Then drain and discard the water.
• Heat the ghee in a thick bottom saucepan on medium heat.
• Once hot add bay leaf, cloves and cinnamon stick and saute for a minute.
• Then add cumin seeds and let them sizzle.
• Add rice and sauté them for a minute.
• Add 2 cups of water, salt and lemon juice; mix well.
• Let the water come up to a boil. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes covered.
• Then turn off the heat. Let it stand for 10 minutes covered. Then open the lid and fluff up the rice

SPICY AND TANGY BROTH WITH CRISPY RICE

Steps:

• Rice:
• Rinse rice in a fine-mesh sieve under cool running water until water runs clear. Bring a medium pot of heavily salted water to a boil over high heat. Add rice and give it a few stirs to prevent it from sticking to the bottom of the pot. (The water will stop boiling once the rice is added.) Cook until water returns to a boil and rice is nearly doubled in size, 2-6 minutes, depending on the quality of your rice. Rice should still be on the slightly al dente side and not fully cooked. Drain rice and rinse under cold running water to stop it from cooking further. Reserve pot.
• Mix yogurt and 1 cup (about two thirds) parcooked rice in a medium bowl. Heat oil in a large nonstick skillet with a lid over medium. Scrape in yogurt mixture and spread out into an even layer. Scatter remaining rice over and cover. Let cook, turning pan 180° halfway through to ensure even cooking, until rice along edges is starting to look crisp (it's okay to peek), 8-10 minutes. Reduce heat to low and continue cooking (still covered) until rice around edges of pan is golden brown, 10-15 minutes. Remove from heat and let sit (still covered) 5 minutes.
• Broth and assembly:
• While rice is cooking in skillet, combine ghee, garlic, and chile in reserved pot and place over medium heat. As soon as oil around garlic starts to sizzle, start stirring occasionally and cook until garlic is barely golden, about 3 minutes. Sprinkle in coriander, cumin seeds, and turmeric and mix until turmeric has stained garlic and ghee, about 20 seconds. Scrape in tomato paste and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Pour in 5 cups cold water; bring to a boil. Reduce heat to medium-low; add sugar and lime juice and season with salt. The broth will be thin but should have lots of flavor. Taste and add more lime juice and/or salt if needed.
• To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.

CUMIN-LIME SHRIMP WITH GINGER

Steps:

• In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
• Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.