Jeera/Cumin Rice

Rate this recipe 
4.666665
Average: 4.7 (3 votes)
Servings 
Serves 2-3

A very aromatic and flavourful rice dish that goes really well with most curries. We especially enjoy it with meat curry or daal curries.

Ingredients
2 cups
long grain rice (soaked for 20 minutes)
1 tbsp
oil
1/2 tsp
cumin seeds
drop of garlic paste
2
cardamom pods
2
cloves
1
cinnamon stick
2 1/2
cups water
(I normally add 1 and a quarter cups water for every cup of rice, but feel free to adjust according to the rice type you are used to)
1 tsp
salt, or to taste
Instructions 

Heat the oil in a pan, then quickly add the garlic, cumin seeds and the rest of the whole spices. The minute they splutter, add the water and salt. You have to be quick so as not to allow the spices to burn.

Bring the water to a boil, then drain the soaked rice and add it in. Cook on medium heat giving an occasional stir, until the water diminishes, then lower the heat to very low and seal the pot completely tight.

Let the rice continue to steam (on dum) for about 10-15 minutes. Serve! :)


Comments

Can I use basmati instead of long grain rice? Thanks and Jazakillah for all recipes

Fauzia's Kitchen Fun's picture

Yes that is ok.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can. Check the spice isle. :)

Salam, Can i get cardamom pods, cumin seeds and cinnamon stick in super markets?

What do i do if the cumin did not cook all the way through? I can taste raw cumin in the rice.

Fauzia's Kitchen Fun's picture

Am afraid nothing you can do about that, however I've never heard of that issue before, the cumin should have cooked well during the cooking process.