jeera chawal (cumin rice)
North Indian rice side dish. Easily doubled (use larger pan).
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 2 - cloves
- 1 - cardamom pods
- 1 stick cinnamon (1 1/2-inch piece)
- 1/2 small yellow onion, peeled and diced
- 1 cup basmati rice, uncooked
- 1/4 teaspoon salt
- 2 cups water
How To Make jeera chawal (cumin rice)
-
Step 1In a heavy 2-3 quart pot, heat oil over medium-high heat add cumin seeds, clove, cardamom and cinnamon and cook 40 seconds, until cumin begins to sizzle.
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Step 2Add onion and saute, stirring, for 2 minutes, until onion begins to soften and brown slightly. Add rice and salt and saute 1 minute, stirring to keep rice from sticking. Add water and bring to a boil.
-
Step 3Reduce heat to low, partially cover, and simmer for 8 minutes. Remove from heat and set aside, fully covered, for at least 5 minutes.
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Step 4Remove whole spices and fluff rice with fork. Serve.
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