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My review
Jeera (Cumin) Rice
MEDHALEE
"This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!"
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Ingredients
20 m servings 465 calsOriginal recipe yields 2 servings
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Directions
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- Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
- Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
Nutrition Facts
Per Serving: 465 calories; 13.9 g fat; 77 g carbohydrates; 6.5 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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Reviews
Read all reviews 2531 Ratings
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Most helpful positive review
6/8/2001
Great recipe! I have an Indian friend who gave me a couple of suggestions. I added 1/4 cup of frozen peas, then add a few strands of saffron to the top. Cover and steamed for about 5 minutes. Wa...
Most helpful critical review
12/14/2011
BAsmati Rice is drier than Jasmine and the cumin being a bit hard plus the dry rice didn't do much for me.
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6/8/2001
Great recipe! I have an Indian friend who gave me a couple of suggestions. I added 1/4 cup of frozen peas, then add a few strands of saffron to the top. Cover and steamed for about 5 minutes. Wa...
4/8/2007
One of our standby recipes now! I actually use a tablespoon of the cumin seed because we like the flavor so much. The key is to add a good half teaspoon of salt at least, and then the flavor i...
12/13/2006
Nice suttle twist to plain rice. I used powdered cumin and cooked in a rice cooker. Will probably make again.
4/13/2006
Wonderful, easy recipe. I served this with the Chicken Tikka Masala recipe on this site and it was a perfect combo.
5/16/2003
this recipe is GREAT with red kidney beans...what an awsome combination.
12/14/2011
BAsmati Rice is drier than Jasmine and the cumin being a bit hard plus the dry rice didn't do much for me.
1/6/2007
Cumin adds a very nice flavor to the rice. Was nice served with slow roasted chicken.
3/18/2003
Different, but still very good. I used olive oil in mine. Would be good with indian food.
1/11/2010
my good friend who is Indian gave me a wonderful cumin rice recipe a few years ago I make it regularly. In her recipe a scrambled egg is mixed in and if you like a few peas it is delicios!