Sunday, March 11, 2012

Jeera Rice / Cumin Rice

Continuing the healthy food series, here is the recipe for Jeera(Cumin) rice. This is such a simple and wholesome meal in itself when eaten with a side of Dhal and pappad. Last week happened to be a bad tummy week for many at home. So, decided to make some simple food this weekend to help everyone jump back to routine. This is so healthy that your tummy will thank you enough for re-hauling it:-)


- 1 1/2 cups basmati rice
- 1 tbsp ghee (clarified butter)
- 2 tsp jeera (cumin seeds)
- 1 tsp black pepper (whole)
- 1 or 2 dry red chillies
- 4 to 5 cashews (optional)
- 2 sprigs curry leaves
- salt to taste

Prep time: 15 mins                       Cook time: 20 mins


- Wash and soak the basmati rice in water for 15 minutes.
- In a pressure pan, heat the ghee. Once the ghee is hot, add jeera, black pepper, red chillies, cashews and curry leaves and saute for half a minute.
- Now, drain the basmati rice of excess water and add to the pressure pan. Mix the rice well with the ghee and other spices and saute for a couple of minutes.
- Add 2 and 1/4 cup of water and salt to your taste and pressure cook the rice.

- Allow steam to escape completely before opening the pan.

- Serve hot jeera rice with your favourite dhal or any side of your choice:-)!

Foot note:

- The proportion of water for basmati rice is 1 cup rice is to 1 1/2 cups water.
- I usually pressure cook for 3 whistles. But you can cook as you would normally do for any pulav or biriyani.

Sending the recipe to"Herbs & Spices" event at Erivum Puliyum hosted by Julie