Jeera Rice or Cumin Rice
Sounds simple doesn’t it? Well, it is simple. Usually Jeera Rice is made using Basmati rice or Long grained rice but I have used Sona Masuri Hand Pounded Organic Rice to prepare this. A slightly healthy variety that retains the bran thereby ensuring the rice has enough fibre content.
Made with a tblsp of cow ghee, this is a perfect way to have a great dose of health. Pair it with a flavourful dal and veggie combo like the Lauki Dal spiced with sambar powder and it forms a perfect meal of lentils, carbs, vegetables and fat.
Though rice has earned a very bad reputation world wide, I still have my share of rice atleast 3 to 4 days in a week and often during the first half of the day i.e. for breakfast and lunch. I try and skip it for dinner though but when the craving for South Indian comfort food kicks in (aka Curd Rice or Thayir Saadam) I happily gobble the same and surprisingly sleep extremely well at night. Starch in the rice is the main element which earns a bad reputation. Most people pressure cook rice which retains the starch element, however, the very same pressure cooked rice and dal combo of Khichdi becomes extremely nutritious somehow and is highly recommended for everyone from infants to adults to sick patients etc. Rice is not bad, in fact it is very much a local produce that you need to consume to receive the carbs / energy that the body needs. In fact, Ayurveda recommends consuming Rice over Wheat / Rotis as they are gluten free and light to consume. However, one shouldn’t go overboard, and try to pair it with loads of vegetables and dals (proteins) that help the body absorb all the nutrients well.
At home, I try and steam the rice in a vessel and discard the starch water. It keeps the rice light and easier to consume and digest too. However, when I am busy and don’t find time, I resort to pressure cooking them too. Especially pulavs, I prefer pressure cooking, its quick and keeps that lovely long grain rice intact.
The cumin seeds that I have used here in the recipe is part of the Coorg Spice Bazaar Loot and were extremely flavourful. Like I mentioned above, I love cooking the rice in cow ghee as it lends a great flavor and aroma to the dish.
Check out the easy recipe of making rice with a short grain variety below:-
Recipe for Jeera Rice or Cumin Rice
Prep Time – 15 mins
Cook Time – 20 mins
Serves – 2 nos.
- Organic Sona Masuri Hand Pounded Rice – 1 cup
- Water – 2 cups
- Cow Ghee or Clarified Butter – 2 tsps
- Jeera or Cumin Seeds – 1.5 tblsps
- Salt as per taste
- Coriander leaves as required
- Wash the rice under running water couple of times and soak it for atleast 15 minutes.
- Boil 2 cups of water in a vessel, add the soaked rice and let it cook over medium flame.
- Once the rice has cooked, drain the excess water and keep aside.
- Heat a kadhai and add ghee and then some cumin seeds. Once the cumin turns slightly brown, add the cooked rice and some finely chopped coriander leaves along with required quantity of salt.
- Mix everything well and serve them piping hot with accompaniments of your choice.
- If you want to turn this recipe into Vegan, skip the cow ghee / clarified butter and add oil / vegan butter instead.
- You can use Basmati Rice / long grained rice instead of the short grain variety.
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