JEERA RICE
Give a makeover to the simple steamed rice by adding cumin (jeera) and some fragrant spices. This restaurant style cumin rice recipe is mildly spiced, fragrant and tastes too good. Recipe post shares two methods of making jeera rice. Choose the recipe method that suits you.
Provided by Dassana Amit
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
- Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
- The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
- If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
- Heat oil in a small pan. Add cumin/jeera.
- Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
- Add the green chilies. Stir for a few seconds. No need to brown the chilies.
- Add the tempering to the hot or warm rice.
- With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
- Add coriander and gently mix or garnish the rice with coriander at the time of serving.
- Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
Nutrition Facts : Calories 324 kcal, Carbohydrate 57 g, Protein 5 g, Fat 7 g, Sodium 640 mg, Fiber 1 g, ServingSize 1 serving
JEERA RICE RECIPE
Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.
Provided by Swasthi
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Wash rice a few times until water runs clear.
- Then soak it in lot of water for at least 30 mins. Drain it completely.
- Heat ghee or oil in a pressure cooker or a pot.
- Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
- Fry jeera on a low flame until a nice aroma comes out. Add green chilli.
- Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break.
- This frying step helps to bring out the aroma of the rice.
- Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
- Making Jeera rice in pot - Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
- Making Jeera rice in pressure cooker - Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
- When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
- Press saute button and pour ghee to the inner pot of instant pot.
- Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally. Do not stir a lot, rice grains will break.
- Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water. If needed add more salt.
- Secure the lid & position the steam release handle to sealing.
- Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
- When done the instant pot beeps. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes).
- For softer rice, let the pressure release naturally for 3 to 4 mins.
- Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.
Nutrition Facts : Calories 450 kcal, Carbohydrate 78 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PERFECT JEERA RICE (INDIAN CUMIN RICE)
This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.
Provided by Richa
Categories Side Dishes
Time 12m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 208 kcal, Sugar 1 g, Sodium 338 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 38 g, Fiber 1 g, Protein 3 g, Cholesterol 10 mg, ServingSize 1 serving
JEERA (CUMIN) RICE
This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!
Provided by MEDHALEE
Categories Side Dish Rice Side Dish Recipes
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
JEERA RICE - INDIAN CUMIN RICE
Introducing our delicious Jeera Rice Recipe, made with basmati rice and cumin seeds. This aromatic and flavourful cumin rice dish, is the perfect accompaniment to many main meals. Our easy-to-follow recipe will give you rice to water ratio to ensure you get the perfect results every time.We've even included some optional ingredients you can add for extra flavour. Recipe card written for 4 generous serving, see notes section for rice to water ratio to serve 1 to 6 people.So why not try something new today and give our Indian Jeera Rice a go?
Provided by Luke and Kay - Flawless Food
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Fry cumin seeds in oil for 1 min
- Add washed rice and stir into the oil and cumin seeds
- Add cold water and any of the optional flavourings.If using green chilli, cut a slit lengthways in it to allow the heat to seep out.Turn on maximum heat. Bring the rice and water to the boil.
- Turn the heat down to the lowest setting. Place a lid on the pan and cook for 10 minutes.
- LEAVE LID ON. Turn heat off, and time for another 10 minutes to finish cooking in the steam. Remove the optional flavourings which will have floated to the top.
- Fluff the rice with a fork.
- Serve with finely chopped fresh coriander leaves.
Nutrition Facts : Calories 394 kcal, Carbohydrate 82 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 53 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
INDIAN JEERA RICE
This is a great recipe that I found on cuisinecuisine.com, a website devoted to Indian culture and cuisine. I have been pairing this rice with a curry dish (most recently with Recipe #63209, Thai Red Curry with Vegetables). I would love to hear what other 'zaar members pair it with! Happy Eating!
Provided by biogirlie
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 429.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 24.6, Sodium 884.8, Carbohydrate 71.8, Fiber 3.3, Sugar 0.8, Protein 7.5
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