JEERA (CUMIN) RICE
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!
Provided by MEDHALEE
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- 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 : Calories 464.9 calories, Carbohydrate 77 g, Fat 13.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 0.9 mg
CUMIN SCENTED RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 27m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
- Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
CUMIN RICE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
- Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
- Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams
CUMIN RICE
This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!
Provided by NehaDillard
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
- Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g
INDIAN STYLE BASMATI RICE
This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
- Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g
CUMIN!! RICE
Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!
Provided by COOKGIRl
Categories Rice
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a teapot bring 3 cups of water to the boil.
- In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
- Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
- Cover the pan tightly, remove from heat and let sit 20-25 minutes.
- After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
- Add more salt if needed.
- Serve with lemon wedges.
Nutrition Facts : Calories 271.4, Fat 3.9, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 53.1, Fiber 1.9, Protein 4.5
CUMIN RICE WITH AVOCADO
A colorful, healthy side dish for any meal. Chopped cilantro would be a great addition! This is from Light & Tasty's Feb/March 2005 issue. I haven't tried it yet, but I think it would be really good with burritos or fajitas.
Provided by A Messy Cook
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to a boil in large saucepan.
- Add butter, bouillon, and cumin, and stir until butter is melted.
- Add rice and reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
- Stir in picante sauce and heat through.
- Stir in avocado and onions just before serving.
Nutrition Facts : Calories 191.4, Fat 7.2, SaturatedFat 2, Cholesterol 5.2, Sodium 270.1, Carbohydrate 29, Fiber 3, Sugar 0.9, Protein 3.4
GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
CUMIN AND SAFFRON RICE
From sallybernstein.com. Zaffrani Chaval is its original Indian name. This is the standard rice Lachu serves at Ajanta. It would serve nicely as a side dish to non-Indian dishes as well.
Provided by littlemafia
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and fry black cumin seeds for 10 seconds.
- Add rice and saute for a few minutes until rice starts to change color and become opaque.
- Add water and salt. Bring to a boil, turn down heat and cover.
- Simmer until all liquid is absorbed (15 to 20 minutes) and rice is cooked.
- Pour saffron water into middle 2-inch circle of rice. Leave covered for a few minutes for water to be absorbed.
- Fluff up rice with a fork and mix. Rice should be a marbled mix of white and yellow grains.
Nutrition Facts : Calories 289.6, Fat 5.6, SaturatedFat 0.7, Sodium 590.7, Carbohydrate 53.8, Fiber 2.5, Sugar 0.6, Protein 5.6
RICE AND CUMIN
Steps:
- Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
- Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
- Fluff the rice with a fork and serve it with the cusk.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams
CUMIN RICE PILAF
"Rice doesn't have to be a boring side dish," declares Aurora, Colorado's Janice Mitchell. "Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PANEER JALFREZI WITH CUMIN RICE
Spice up your week with this satisfying, healthy, low-calorie veggie curry. It provides calcium, iron, vitamin C and fibre, along with three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
- Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
- Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.
Nutrition Facts : Calories 483 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
PORK CHOPS WITH CUMIN RICE
Make and share this Pork Chops With Cumin Rice recipe from Food.com.
Provided by Sueski
Categories Pork
Time 30m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper.
- In a small oven proof skillet, brown chops in oil for 2-3 minutes on each side.
- Remove and keep warm.
- Dissolve bouillon in water; pour into skillet and stir to loosen the browned bits.
- Stir in the rice, onion, green pepper, Worchestershire sauce and cumin.
- Place chops over rice.
- Cover and bake at 350* for 15-20 minutes or until meat juices run clear and rice is tender.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 583, Fat 25.4, SaturatedFat 7, Cholesterol 137.4, Sodium 701.9, Carbohydrate 40.1, Fiber 1.1, Sugar 1.5, Protein 45
SIMPLE CUMIN BASMATI RICE
Make and share this Simple Cumin Basmati Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, soak the rice in the water about 30 minutes.
- Heat the oil in a large saucepan over med-high heat; add in the cumin seeds and black pepper; they should sizzle upon contact with the hot oil.
- Quickly add in the rice with the water it was soaking in; mix in the salt and bring to a boil over high heat.
- Decrease heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10-15 minutes.
- Do not stir the rice while it cooks.
- Remove from heat and let the rice rest undisturbed about 5 minutes.
- Transfer to a serving platter, garnish with cilantro, and serve.
CHOLE WITH CUMIN RICE & RAITA
Make a chickpea curry served with raita for a brilliant budget-friendly family meal. As well as being quick and easy, it's healthy too
Provided by chintalpatel
Categories Dinner, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan and fry the onions over a low heat for 10 mins until starting to brown. Add 3 tsp of the cumin, the ginger, garlic and curry powder. Stir for a minute to keep the spices from burning.
- Tip in the chickpeas and the liquid from the can, along with the tomato purée, 20g of the coriander and some seasoning. Simmer over a low heat for about 10 mins. Add a splash of water if it looks too dry.
- Meanwhile, rinse and drain the rice, add the remaining 1 tsp cumin seeds, 2 litres of boiling water and seasoning. Cook for about 10 mins, or until the rice is tender. Drain.
- For the raita, grate the cucumber and stir it into the yogurt with the cumin, mint and the remaining coriander. Season, scatter over the pomegranate seeds, then serve alongside the chole and rice.
Nutrition Facts : Calories 561 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
LEMON-CUMIN RICE
Steps:
- Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.
CUMIN HERB RICE PILAF
Categories Herb Rice Side Quick & Easy Spice Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until scallions are softened, 1 to 2 minutes.
- Add rice and cook, stirring frequently, 1 minute. Stir in broth, water, salt, and pepper and bring to a boil over high heat.
- Cover pan, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
- Fluff rice with a fork and toss with scallion greens, parsley, and remaining tablespoon oil.
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4.8/5 (8)Total Time 37 minsServings 1Published 2016-10-21
- Add the butter and cumin seeds to a medium sauce pot. Sauté the cumin seeds in the butter over medium-low heat for 1-2 minutes, or just until the butter starts to turn golden brown. Do not let the butter burn.
- Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
- Mince the garlic and add it to the pot along with the salt and water, and stir to combine. Place a lid on the pot, turn the heat up to high, and let the liquid come up to a boil.
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- The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened.
- Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes. This part creates a ton of flavor, so don’t skip it!
- Add the broth (or water) to the pot and toss in your bay leaves. Increase the heat to a rolling boil, add the lid to the pan, and immediately reduce the heat again. Let the rice simmer for about 20 minutes or until the rice has cooked and is tender.
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- Heat ghee in a saucepan on medium heat. Add cinnamon stick, bay leaf, and clove, and sauté for about 30 seconds until aromatic. Add cumin seeds, and sauté until the cumin seeds turn a few shades darker.
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