If you’re looking at this post on it’s posted date you must be here for the new featured Recipe Wednesday’s. I’m so excited about it. I have so many recipe ideas that I can’t decide which one to post, so this was created to help me get them out one at a time and not in a jumbled mess. Here we go, down below is the recipe for jeera rice. It is a dish served in India and one of their many flavored variations of a rice dish. Usually they serve white rice with meals but as I said they do have many variations of rice dishes. This one is a favorite of mine because I get to mix it up at diner time and most importantly with a busy household it is actually the EASIEST AND FASTEST of them all. I almost feel like a horrible mom saying that but you know what it works, it’s flavorful, not overpowering, and everyone loves it. Jeera rice, or cumin rice in English, I hate calling it that because too much cumin can drive me and others running away BUT not in this case. These flavors come together just right and make you fall in love with the little seedy spice. Enjoy and let me know what you think!
Jeera Rice Recipe
3c basmati rice
3 tablespoons cooking oil ( I used grasped oil)
2 tablespoons jeera seeds ( more or less your preference) I’d try it this way first, you can modify it later if you want.
1 teaspoon mustard seeds
1/2 of a large onion or 1 small onion diced
1 teaspoon of salt or more, your preference
Place oil in a small sauté pan and warm the oil on medium low.
Place jeera in the pan along with the mustard seeds and sauté until they pop.
*Before putting the cumin into oil I smashed 1/2 of it, 1 tablespoons, in the mortar with a pestle to release some of its natural oils. This is an optional step.
And the onion, sauté until its translucent then add the salt and stir for a few seconds.
Turn off the heat. Mix the ingredients into rinsed rice until everything is evenly coated.
Put the rice into the rice cooker and add three cups of water. Slowly pour it in as no to disturb the coated rice.
*Before putting the cumin into oil I smashed 1/2 of it, 1 tablespoons, in the mortar with a pestle to release some of its natural oils. This is an optional step. Enjoy!
1 thought on “Easy Jeera Rice in a rice cooker!”
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