Cumin Rice Recipes

JEERA RICE RECIPE

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.

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.

CUMIN RICE

Steps:

• Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
• Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
• Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

LEMON-CUMIN RICE

Steps:

• Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

CUMIN RICE AND BEANS

Steps:

• In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.

RICE AND CUMIN

Steps:

• Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
• Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
• Fluff the rice with a fork and serve it with the cusk.

CUMIN RICE WITH AVOCADO

Steps:

• Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.

CUMIN!! RICE

Steps:

• In a teapot bring 3 cups of water to the boil.
• In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
• Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
• Cover the pan tightly, remove from heat and let sit 20-25 minutes.
• After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
• Add more salt if needed.
• Serve with lemon wedges.