Cumin (Jeera) Rice

Name: Cumin (Jeera) Rice
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 3 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 cup basmati long-grain white rice; 2 tbsp pure wesson canola oil; 2 tsp cumin seeds; 2 green cardamoms; 1 bay leaf; 1 tsp salt; 4 cup water; 0.5 inch cinnamon stick

Basmati white rice and bay leaves simmered on the stove and spiced with cumin and cardamom for a South Asian side dish. Serve with "charishma's delicious pressure-cooked black-eye peas.

1 hr 5 min · Serves 3 · Medium

Ingredients

Method

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Time: Prep 30 min · Cook 35 min · 65 min total
Difficulty: medium

1
Heat oil in a pot on medium flame. Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
2
Allow the cumin seeds to crackle. Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
4 min
3
Stir in water and salt. Mix well and bring to a boil. Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
4
Remove from heat. Serve hot with "Charishma's Delicious Pressure-cooked Black-eye peas (Chauli)".