Basmati Rice with Cumin Seeds (oil-free jeera rice)
A simple way to liven up your rice, this basmati rice with cumin seeds complements all of your favorite Indian curries. Think of this jeera rice like an interesting but mellow oil-free sidekick to spicy saag paneer, tikka masala or vegetable korma.
Servings: 7
Calories: 290kcal
Cost: $2
Equipment
- Dutch oven or heavy bottomed pan with tight-fitting lid
- Fine mesh strainer for rinsing rice
Ingredients
- 1 teaspoon cumin seeds whole
- 4 ½ cups water
- 3 cups white basmati rice
- ½ teaspoon sea salt
Instructions
- Rinse rice in a fine mesh strainer with cool water and set aside.3 cups white basmati rice
- Heat a medium sized dutch oven or heavy-bottomed pot that has a tight-fitting lid over medium-high heat.
- Add cumin seeds and dry roast them for 1-2 minutes, until they smell fragrant.1 teaspoon cumin seeds
- Add water and salt to pan. Bring to a boil.4 ½ cups water, ½ teaspoon sea salt
- Add rinsed rice, stir and bring back to a boil.3 cups white basmati rice
- Cover, reduce heat to the lowest setting and cook for 20 minutes. Do not open cover until 20 minutes has elapsed.
- Uncover, remove from heat and fluff rice. Serve with vegan saag paneer, vegan saag chana or other favorite curry.
Notes
To make rice even more fragrant, add 3 whole cloves and 1 cinnamon stick when you add the cumin seeds. Remove cloves and cinnamon stick before serving.
Nutrition
Serving: 1cup | Calories: 290kcal | Carbohydrates: 64g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
