jeera chawal - cumin rice
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.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 4 dried red chilis
- 2 cardamom pods, crushed
- 1 cinnamon stick (1 inch)
- 1 cup basmati rice
- 2 cups water
- 1/4 teaspoon salt
- 1/4 cup cilantro, chopped
- 2 tablespoons ghee (optional, for garnish)
How To Make jeera chawal - cumin rice
-
Step 1Wash and drain the rice, then add lukewarm water and let soak for 15 minutes. Drain and set aside.
-
Step 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..
-
Step 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.
-
Step 4Serve while hot. Optionally, you can drizzle ghee over each portion.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes