Jeera (Cumin Seed) Rice is something that I make quite often. Jeera Rice and Dal is match made in heaven, a comfort food that I enjoy very much. Honestly, am not a rice eater, but I can’t help myself if there is Jeera Rice and Dal.
When I think about it, it's quite funny how my tastes have changed over the years. I never had a liking toward the jeera's flavour until a few years ago. When I started cooking initially, I bought fennel seeds and used it in place of jeera (cumin seeds). No, I didn't do that purposefully, I just didn't know the difference between the two ;) – I just thought there is only one jeerakam!
Fast forward to today, I not only make Jeera rice on a regular basis, I even start my day with a glass of hot jeeraka vellom (cumin infused water). Btw, jeeraka vellom in the morning, helps with your acidity problem.
Now, coming to our recipe, I follow a very very easy recipe, no fuss, simple and quick. Apart from being a comfort food, you can make this when you feel like making something special without being extravagant on time or ingredients. Jeera Rice goes well with many veg and non veg side dishes too…
Here is the recipe…
Heat ghee/oil in a wide and deep pan. Add cumin and fry it for a min. Add chopped onion and green chilli…
Cook till the onion becomes soft, no need to brown the onion. Add chopped mint and coriander leaves. Mix well…
Add cooked rice and salt. Gently combine everything well. Once the rice is mixed well. Cover and cook for 2 mins. Remove from fire…
- 1 cup Rice refer notes
- 3/4 - 1 tbsp Jeera / Cumin
- 1 medium Onion chopped
- 1-2 Green chilli chopped
- 1.5 - 2 tbsp Chopped Mint & Coriander leaves each
- Ghee / Oil
Cook the rice and keep aside.
Heat oil/ghee in a deep and wide pan. Add jeera and fry it for a min or so. Add chopped onion and green chilli. Cook till the onion become soft, no need to brown it. Add chopped coriander and mint leaves. Mix well.
Add cooked rice, salt and gently combine everything. Once everything is combined well, cover and cook for 2 mins. Remove from fire. Serve hot/warm with any curry of your choice.
I usually use Sona Masuri rice to make this. I also use Basmati rice, especially if I'm making it for a party.
I use 1/2 - 3/4 tbsp of jeera for 1 cup of rice, since we dont like the overpowering taste of jeera.
If you've already cooked rice with salt, be careful while adding salt later on.