Easy Indian Food How To Make Cumin Rice

EASY INDIAN FOOD - HOW TO MAKE CUMIN RICE

Steps:

• Place the rice in a sauce pan that has a tight fitting lid. Cover with cold water and let it soak for about 30 minutes.
• After 30 minutes, swirl the water around with your hand. This will release a lot of starch from the rice and the water will turn a milky white colour.
• Drain and repeat until the water runs clear. It will take at least six changes of water.
• When you are ready to cook, place the drained rice back in the sauce pan and cover with 1 1/2 cups cold water, the butter and salt.
• Cover with the lid and place over high heat to bring the water to a boil.
• When the water comes to a rapid boil, turn off the heat and let it sit for 30 minutes. Do not be tempted to lift the lid!
• While the rice is steaming in the covered pan, roast your cumin.
• Add the cumin seeds to a dry frying pan and place over medium heat. Move the seeds around in the pan so that they roast evenly and don't burn.
• When the seeds begin to smoke lightly, removed the from the heat. The aroma in the room will be amazing.
• Place the seeds in a spice grinder or pestle and mortar and grind to a powder. By this I don't mean a fine powder. It's nice to leave some of the seeks as they are as pictured.
• When the rice is ready, pour the cumin into the rice and fluff it up using a fork.

CUMIN RICE

Steps:

• Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
• Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

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.

PERFECT JEERA RICE (INDIAN CUMIN RICE)

Steps:

• Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
• When you are ready to cook, drain all the water from the rice and set the rice aside.
• Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.
• Toast the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice, and prevents it from sticking and becoming gluggy
• Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately six minutes, till all the water has evaporated and the rice is cooked through.
• Turn off the flame and let the rice rest for 5 more minutes. Top with chopped coriander and serve hot.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.