Jeera Chawal – Cumin Rice Recipe, How to make Jeera Chawal – Cumin Rice

Jeera Chawal – Cumin Rice Recipe with step by step photos and easy to follow instructions:

Jeera Chawal – Cumin Rice is the most simple dish of all the flavored rice dishes. Jeera Chawal simply means rice flavored with whole cumin seeds. Jeera Chawal is one of the most common rice dish prepared in Punjabi cuisine whether is for a special occasion or for everyday cooking. It pairs very well with Tadka Daal or Punjabi Kadhi but can be served with any vegetarian or non-vegetarian curry dishes. Kids just love Jeera Chawal because there are no onions in it (we all know how much our kids love chunks of cooked onion….don’t we?).

My favorite way to enjoy this simple Jeera Chawal is with plain yogurt and some spicy lemon pickle. I chop the lemon pickle into fine bits and sprinkle it over the rice.
Note: Wear gloves when chopping the lemon pickle if you don’t want your hands to smell like pickle afterward.

I use aged long grain basmati rice for making Jeera Chawal and the result is always excellent with dry, fluffy and separate grains of rice. Do try this easy breezy recipe and share your thoughts with me.

How to make Jeera Chawal – Cumin Rice:

1. Wash rice thoroughly to remove some of the starch. Soak rice in plenty of water for 30 minutes. ( You can make the rice without soaking it but the end result is much better if rice is soaked before cooking.) Drain the water and keep the rice aside.
   
2. In a large saucepan, heat oil over medium heat. To the hot oil, add cumin seeds and a bay leaf. Just fry it for a minute.
   
3. Add rice and stir gently. Rice is very tender at this point (after soaking) and it will break easily if you stir vigorously. Add salt and water; bring it to a boil. You do not need to bring the rice to a full rolling boil, just until bubbles start to appear on the sides of the saucepan. Reduce heat to low; cover the rice and let it simmer without peeking in. Every time we lift the lid during the cooking process, the moisture evaporates. As a result, the rice may not fully cook before all the liquid is absorbed.
   Note: The yellow/green dots in the rice is olive oil.
   
4. After about 10 minutes of cooking, stir rice gently. Cover and cook until all the liquid has been absorbed. Remove from heat and let it rest for about 5 minutes.
5. Enjoy it with your favorite curry dish.
   
   
   Jeera Chawal - Cumin Rice

    

   

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   Prep time

   5

   Cook time

   25

   Total time

   30

    

   A simple, tasty and easy to make one-pot rice dish that can be served with any curry dish.

   Author: Raj Brar

   Recipe type: Rice

   Cuisine: Indian

   Serves: 3-4 servings

   Ingredients

   • 1 cup basmati rice
   • ½ tsp cumin seeds
   • 2 tbsp olive oil
   • 1 bay leaf
   • ½ tsp salt or to taste
   • 2 cups water

   Instructions

   1. Wash rice thoroughly and soak it in plain water for half an hour. Drain and keep aside.
   2. In a large heavy saucepan, heat oil over medium-high heat. Carefully add cumin seeds and bay leaf. Cook slightly until small bubbles begin to appear around cumin seeds.
   3. Carefully add rice, salt and water. Bring it to a boil; reduce heat to low and cover. Let it simmer for about 10 minutes. After 10 minutes, stir the rice once gently. Cover and continue to cook until rice is tender and all the liquid has been absorbed.
   4. Remove from the heat. Discard the bay leaf.
   5. Serve with any curry dish.

   3.5.3208
   
   

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