Best 3 Charishmas Delicious Cumin Jeera Rice Recipes

**Cumin Jeera Rice: A Fragrant and Flavorful Indian Dish**

Cumin Jeera Rice is a classic Indian dish that is both flavorful and aromatic. It is made with fragrant cumin seeds, basmati rice, and a variety of other spices. This dish is often served as a side dish with curries, grilled meats, or vegetables. It can also be enjoyed on its own as a light meal. This recipe collection features three variations of Cumin Jeera Rice: a basic version, a spicy version, and a vegetarian version. Each recipe is easy to follow and can be tailored to your own taste preferences. With its distinct flavor and versatility, Cumin Jeera Rice is sure to become a favorite in your kitchen.

Let's cook with our recipes!

CHARISHMA'S DELICIOUS CUMIN (JEERA) RICE

Charishma's Delicious Cumin (Jeera) Rice image

This was very well enjoyed by my family when I served it alongside my Pressure cooked Black eye peas (chauli). Please do try it if you want a nice jeera rice recipe and let me know what you think!

Provided by Charishma_Ramchanda

Categories Long Grain Rice

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups basmati long-grain white rice, cleaned, washed, soaked in water for 30 minutes and drained
2 tablespoons pure wesson canola oil
2 teaspoons cumin seeds
2 -3 green cardamoms
2 cloves
1 bay leaf
1 teaspoon salt
4 cups water
1/2 inch cinnamon stick

Steps:

Heat oil in a pot on medium flame.
Once its hot, toss in the cloves, cardamoms, bay leaf, cinnamon stick and cumin seeds.
Allow the cumin seeds to crackle.
Once they stop crackling, fold in the drained rice and cook on medium flame, stirring continuously for 4 minutes.
Stir in water and salt.
Mix well and bring to a boil.
Lower flame and allow to cook until all the water has been absorbed and the rice is cooked.
Remove from heat.
Serve hot with "Charishma's Delicious Pressure-cooked Black-eye peas (Chauli)".
Enjoy!

JEERA (CUMIN) RICE

Jeera (Cumin) Rice image

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

Ingredients

2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup dry jasmine rice
1 ¾ cups water
salt to taste

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

CHARISHMA'S DELICIOUS PRESSURE COOKED BLACK-EYED PEAS (CHAULI)

Charishma's Delicious Pressure Cooked Black-Eyed Peas (Chauli) image

My family absolutely loves this dish I created on July the 2nd'04 in my apartment in America. I served this with my own Cumin rice (recipe posted separately). Personally, I like this because of the minimum amount of oil (fat) I used to make this and for the fact that now, I am no longer afraid to use a pressure cooker!!! I know you will love it if you are looking for a nice Indian vegetarian side dish, go for this one! Don't forget to review it, so I know what you think of it!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 medium onions, peeled, washed and chopped
1 medium tomatoes, washed, peeled and sliced
1 3/4 cups black-eyed peas, washed, soaked in water for 30 minutes and drained before using (chauli)
7 garlic cloves, peeled, washed and chopped
1 medium green chili, washed, ends trimmed and chopped
1 1/4 inches fresh ginger, peeled, washed and chopped
1 teaspoon salt
1 1/4 teaspoons turmeric powder
1/4 teaspoon red chili powder
3 cups water, to pressure cook the black-eye peas
1 tablespoon pure wesson canola oil

Steps:

Heat oil in a pressure cooker on medium flame.
Once its hot, toss in the green chilli, garlic, ginger and onions.
Saute for 5-7 minutes or until the raw smell of the ginger and garlic is gone, and, they smell aromatic, and appear golden-brownish in colour{appearance}.
Add turmeric and red chilli powders.
Stir-fry for 5 minutes.
Stir in the drained black-eye peas and cook, covered, on full flame for 5 minutes, stirring every 2 minutes.
Fold in the chopped tomato and salt.
Mix well and cook for 5 minutes.
Stir in 3 cups of water, mix well and close the cooker with its lid.
Cook on full flame{high heat} until the first whistle is heard.
Then, lower flame for 2 minutes before you increase it again to full heat and cook until you hear the second whistle.
Likewise, lower heat again for 3 minutes, before you increase it again to full and hear the third whistle.
Now, switch off the source of heat/gas stove/electric unit, and allow the black-eye peas to cook in the heat that has built up in the pressure cooker, until the pressure is gone and the lid can be easily opened.
Open the lid and serve the chauli hot with rotis/Indian flatbreads and/or plain long-grain white Basmati rice/Charishma's Cumin Rice{recipe posted separately}.
Enjoy!

Tips:

Use high-quality rice: Long-grain rice, such as basmati or jasmine rice, works best for this recipe. Make sure to rinse the rice thoroughly before cooking to remove any starch and impurities.
Toast the cumin seeds: Toasting the cumin seeds in hot oil releases their flavor and aroma. This adds a lovely nutty flavor to the rice.
Use fresh ginger and garlic: Fresh ginger and garlic add a lovely pungent flavor to the rice. If you don't have fresh ginger or garlic, you can use ground ginger and garlic powder, but the flavor will be less intense.
Add vegetables: Feel free to add vegetables to this recipe, such as chopped carrots, peas, or bell peppers. This will make the rice more colorful and nutritious.
Serve with your favorite dishes: Cumin jeera rice is a versatile dish that can be served with a variety of dishes. It's a great accompaniment to curries, grilled meats, or even simple vegetable dishes.

Conclusion:

Cumin jeera rice is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover rice, and it's also a healthy and nutritious meal. With its fragrant aroma and flavorful taste, cumin jeera rice is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!