jeera chawal - cumin rice
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A very simple and flavorful rice dish that goes with any Indian main course. Sometimes I add frozen peas at the end, while the rice is resting, then stir them in while fluffing the rice.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For jeera chawal - cumin rice
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2 Tbspvegetable oil
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1 tspcumin seeds
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2bay leaves
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4dried red chilis
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2cardamom pods, crushed
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1cinnamon stick (1 inch)
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1 cbasmati rice
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2 cwater
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1/4 tspsalt
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1/4 ccilantro, chopped
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2 Tbspghee (optional, for garnish)
How To Make jeera chawal - cumin rice
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1Wash and drain the rice, then add lukewarm water and let soak for 15 minutes. Drain and set aside.
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2Heat the oil in a heavy pan (I use my enameled Le Creuset). Once the oil is hot, add the cumin seeds. Stir until the seeds crack - a few seconds. Add the rest of the spices. Stir again for about 30 seconds..
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3Add the drained rice and fry for about a minute, stirring constantly. Add the water and salt and bring to a boil. Reduce heat to a simmer and cover the pan. Cook for 15 minutes, or until the water has evaporated. Remove from heat and add the cilantro Let sit for 10 minutes and fluff.
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4Serve while hot. Optionally, you can drizzle ghee over each portion.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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