Recipe

Indian Jeera Rice Recipe

Add Step-by-Step Photos	Sweetooth / All my dishes 1 year, 6 months ago This is a very simple dish and gels excellently with almost all indian curries, meat or veggie. It can also form a simple meal by itself when served with some cucumber raita and salad. Prep:20m Cook:1015m Servings:2	Sweetooth
	indian easy cumin garlic rice

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Ingredients

Basmati Rice - 1 cup

Cumin Seeds (Jeera) - 2 teaspoons

Cumin Powder - 1 teaspoon

Garlic - 2 large pods - finely chopped

Slit green chillies - 2 (optional)

Olive oil - 2 tablespoons

Butter - 2 tablespoons

Salt and coarse pepper to season

Cashewnuts - a handful, broken into pieces

Directions

Soak the basmati rice in warm water for about 10 minutes. Drain and cook in boiling water along with a pinch of salt and 1/2 tablespoon of the butter, until just done. Drain in a colander and fluff up with a fork.

Meanwhile heat the olive oil in a wok and add the cumin seeds, cashewnuts and the chopped garlic and saute over medium heat until the cumin splutters and the cashews turn golden brown.

If using green chillies, add in at this stage and allow to brown through.

Reduce the flame and add the cumin powder and stir for a minute.

Then add in the cooked rice, remaining butter, salt and pepper and stir-fry on high until all the ingredients are well mixed with the rice.

Serve piping hot with curried meat/veggie of your choice or as a meal by itself with cucumber raita.

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Comments

midgelet 1 year, 6 months ago said:
I like stuff like this! Thanks

anitagae 1 year, 5 months ago said:
I bought a spice at Penzey's Spices called, Kala Jeera. Have you ever used that in any recipe or have any recipes that you would want to share?? This one sounds great.

sweetooth 1 year, 3 months ago said:
Apologies for not replying for so long! Thanks for ur comments. Did you try the recipe?

I have not used Kala Jeera - being a south Indian as its not very common in south indian recipes. ut they are extensively used in North Indian recipes and my friends from there tell me that they can be used in curry pastes to add a distinctive aroma. I have used them toasted sometimes while baking bread or making naan. These go very well when served with North Indian style soups and curries. You could also steam them into rice to get that distinctive aroma.

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