Best Charishmas Delicious Cumin Jeera Rice Recipes

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

JEERA RICE RECIPE

Jeera Rice Recipe image

Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.

Provided by Swasthi

Categories Main

Time 25m

Number Of Ingredients 11

Ingredients

1½ cups basmati rice ((aged rice, refer notes))
2 tablespoon ghee ( or oil or butter)
1 green chili (slit and deseeded (optional))
2½ cups water for pressure cooker (or (1¾ cups + 2 tbsps for instant pot) or (3 cups for regular pot))
½ to ¾ teaspoon salt ( as needed)
2 teaspoons cumin seeds ((jeera))
1 bay leaf ((tej patta))
4 green cardamoms ((elaichi))
2 inch cinnamon piece ((dalchini))
4 cloves ((laung))
1 strand mace ((javitri) (optional))

Steps:

Wash rice a few times until water runs clear.
Then soak it in lot of water for at least 30 mins. Drain it completely.
Heat ghee or oil in a pressure cooker or a pot.
Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
Fry jeera on a low flame until a nice aroma comes out. Add green chilli.
Transfer drained rice to the pot or cooker and fry for 2 to 3 mins. Do not stir vigorously as the rice grains will break.
This frying step helps to bring out the aroma of the rice.
Pour water and add salt. Stir well and taste the water. It must be slightly salty. Bring water to a boil on a high flame.
Making Jeera rice in pot - Cover and cook on a low to medium heat until water is absorbed & rice is done. Once done, turn off the heat and let the rice rest in the pot for 15 mins. This helps the grains to expand and become fluffy.
Making Jeera rice in pressure cooker - Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
When the pressure releases completely, open the lid and fluff up jeera rice with a fork. Serve with any curry.
Press saute button and pour ghee to the inner pot of instant pot.
Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally. Do not stir a lot, rice grains will break.
Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water. If needed add more salt.
Secure the lid & position the steam release handle to sealing.
Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
When done the instant pot beeps. Let the pressure release naturally for a min and release the rest of the pressure manually with the help of a long spoon (moving the vent from sealing to venting). This will give you al dente cooked jeera rice. (Do this always for a larger batch, even for softer rice, refer notes).
For softer rice, let the pressure release naturally for 3 to 4 mins.
Fluff up the Jeera rice with a fork & add some coriander leaves. Serve with dal or your favorite curry.

Nutrition Facts : Calories 450 kcal, Carbohydrate 78 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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!