Cuminrice Recipes

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TURMERIC RICE



Turmeric Rice image

Make and share this Turmeric Rice recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 chopped onion
1 minced garlic clove
1 cup basmati rice
1 tablespoon turmeric
1 1/2 cups chicken broth
1 bay leaf
1 drop thyme
salt and pepper

Steps:

  • Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
  • Add rice and turmeric; stir to coat.
  • Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
  • Stir in remaining butter, remove bay leaf, serve.

Nutrition Facts : Calories 255.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 335.8, Carbohydrate 40.2, Fiber 3.1, Sugar 1.3, Protein 6.2

CUMIN RICE



Cumin Rice image

This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!

Provided by NehaDillard

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups water
1 cup uncooked white rice
salt to taste
2 tablespoons olive oil
2 teaspoons cumin seeds

Steps:

  • Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
  • Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g

TURMERIC RICE



Turmeric Rice image

This vibrant Turmeric Rice Recipe is a fast and easy side dish perfect for brightening up your weeknight dinner.

Provided by Meghan McMorrow | Fox and Briar

Categories     Sides

Time 25m

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion (finely diced)
4 cloves garlic (minced)
1 cup jasmine rice (rinsed)
1 and 1/2 cups chicken broth (low sodium)
1 bay leaf (dried)
salt (to taste)
pepper (to taste)
1 and 1/2 teaspoon turmeric

Steps:

  • Rinse rice until water runs clear, drain.
  • In a medium saucepan over medium heat, add olive oil and butter.
  • When butter is melted, add onion and garlic, saute until softened.
  • Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
  • Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.

Nutrition Facts : ServingSize 1 serving, Calories 241 kcal, Carbohydrate 40 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

JEERA RICE



Jeera Rice image

Give a makeover to the simple steamed rice by adding cumin (jeera) and some fragrant spices. This restaurant style cumin rice recipe is mildly spiced, fragrant and tastes too good. Recipe post shares two methods of making jeera rice. Choose the recipe method that suits you.

Provided by Dassana Amit

Categories     Main Course

Time 55m

Number Of Ingredients 13

1 cup basmati rice
4 cups water
1 tej patta ((indian bay leaf))
2 green cardamoms
1 black cardamom
½ inch cinnamon
2 cloves
1 to 2 single strands of mace
1 teaspoon salt or as required
2 tablespoons oil (or 1.5 tablespoon ghee (clarified butter))
2 teaspoons cumin seeds
1 green chilli (- chopped, optional)
1 tablespoon chopped coriander leaves ((cilantro leaves))

Steps:

  • Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
  • Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
  • The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
  • If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
  • Heat oil in a small pan. Add cumin/jeera.
  • Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
  • Add the green chilies. Stir for a few seconds. No need to brown the chilies.
  • Add the tempering to the hot or warm rice.
  • With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
  • Add coriander and gently mix or garnish the rice with coriander at the time of serving.
  • Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.

Nutrition Facts : Calories 324 kcal, Carbohydrate 57 g, Protein 5 g, Fat 7 g, Sodium 640 mg, Fiber 1 g, ServingSize 1 serving

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

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

CUMIN RICE



Cumin Rice image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup converted rice
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth or water
2 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

Steps:

  • Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
  • Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
  • Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams

CUMIN RICE WITH AVOCADO



Cumin Rice with Avocado image

Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

2-1/4 cups water
1 tablespoon butter
2 teaspoons reduced-sodium chicken bouillon granules
3/4 teaspoon ground cumin
1 cup uncooked long grain rice
1/3 cup picante sauce
1 medium ripe avocado, peeled and cubed
2 green onions, sliced

Steps:

  • Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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

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

CUMIN!! RICE



Cumin!! Rice image

Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!

Provided by COOKGIRl

Categories     Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon extra virgin olive oil
1 1/3 cups arborio rice (can sub Valencia with adjustments)
1 1/2 teaspoons cumin powder or 1 1/2 teaspoons cumin seeds, dry roasted
salt, to taste
lemon wedge

Steps:

  • In a teapot bring 3 cups of water to the boil.
  • In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
  • Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
  • Cover the pan tightly, remove from heat and let sit 20-25 minutes.
  • After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
  • Add more salt if needed.
  • Serve with lemon wedges.

Nutrition Facts : Calories 271.4, Fat 3.9, SaturatedFat 0.6, Sodium 2.1, Carbohydrate 53.1, Fiber 1.9, Protein 4.5

CUMIN RICE PILAF



Cumin Rice Pilaf image

"Rice doesn't have to be a boring side dish," declares Aurora, Colorado's Janice Mitchell. "Beef consomme and a dash of hot sauce really warm up this recipe for a moist, savory pilaf. It goes well with pork, beef or chicken."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 teaspoons canola oil
1 cup beef broth
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce

Steps:

  • In a small saucepan, saute the rice, onion and red pepper in oil for 3-4 minutes or until lightly browned. Add the broth, cumin and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 416mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON-CUMIN RICE



Lemon-Cumin Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

RICE AND CUMIN



Rice and Cumin image

Provided by Jacques Pepin

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 onion (5 ounces), chopped (about 1 cup)
2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons)
2 cups long-grain converted rice
1 tablespoon ground cumin
4 cups unsalted, homemade chicken stock or canned low-salt chicken broth
Salt to taste

Steps:

  • Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
  • Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
  • Fluff the rice with a fork and serve it with the cusk.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams

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