Real Recipes From Real Home Cooks ®

jeera chawal - cumin rice

Recipe by
Lori L (JostLori)
San Diego

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.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For jeera chawal - cumin rice

  • 2 Tbsp
    vegetable oil
  • 1 tsp
    cumin seeds
  • 2
    bay leaves
  • 4
    dried red chilis
  • 2
    cardamom pods, crushed
  • 1
    cinnamon stick (1 inch)
  • 1 c
    basmati rice
  • 2 c
    water
  • 1/4 tsp
    salt
  • 1/4 c
    cilantro, chopped
  • 2 Tbsp
    ghee (optional, for garnish)

How To Make jeera chawal - cumin rice

  • 1
    Wash and drain the rice, then add lukewarm water and let soak for 15 minutes. Drain and set aside.
  • 2
    Heat 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..
  • 3
    Add 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.
  • 4
    Serve while hot. Optionally, you can drizzle ghee over each portion.

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