Spicy Steamed Rice With Cumin And Lime Juice Recipes

SPICY STEAMED RICE WITH CUMIN AND LIME JUICE

Steps:

• Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
• Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
• When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.

JEERA RICE RECIPE (CUMIN RICE) RESTAURANT STYLE JEERA PULAO

Steps:

• Wash and soak the rice for 15-20 minutes. Then drain and discard the water.
• Heat the ghee in a thick bottom saucepan on medium heat.
• Once hot add bay leaf, cloves and cinnamon stick and saute for a minute.
• Then add cumin seeds and let them sizzle.
• Add rice and sauté them for a minute.
• Add 2 cups of water, salt and lemon juice; mix well.
• Let the water come up to a boil. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes covered.
• Then turn off the heat. Let it stand for 10 minutes covered. Then open the lid and fluff up the rice

CUMIN SCENTED RICE

Steps:

• Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
• Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

CLAMS IN SPICY COCONUT-LIME BROTH

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

SPICY AND TANGY BROTH WITH CRISPY RICE

Steps:

• Rice:
• Rinse rice in a fine-mesh sieve under cool running water until water runs clear. Bring a medium pot of heavily salted water to a boil over high heat. Add rice and give it a few stirs to prevent it from sticking to the bottom of the pot. (The water will stop boiling once the rice is added.) Cook until water returns to a boil and rice is nearly doubled in size, 2-6 minutes, depending on the quality of your rice. Rice should still be on the slightly al dente side and not fully cooked. Drain rice and rinse under cold running water to stop it from cooking further. Reserve pot.
• Mix yogurt and 1 cup (about two thirds) parcooked rice in a medium bowl. Heat oil in a large nonstick skillet with a lid over medium. Scrape in yogurt mixture and spread out into an even layer. Scatter remaining rice over and cover. Let cook, turning pan 180° halfway through to ensure even cooking, until rice along edges is starting to look crisp (it's okay to peek), 8-10 minutes. Reduce heat to low and continue cooking (still covered) until rice around edges of pan is golden brown, 10-15 minutes. Remove from heat and let sit (still covered) 5 minutes.
• Broth and assembly:
• While rice is cooking in skillet, combine ghee, garlic, and chile in reserved pot and place over medium heat. As soon as oil around garlic starts to sizzle, start stirring occasionally and cook until garlic is barely golden, about 3 minutes. Sprinkle in coriander, cumin seeds, and turmeric and mix until turmeric has stained garlic and ghee, about 20 seconds. Scrape in tomato paste and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Pour in 5 cups cold water; bring to a boil. Reduce heat to medium-low; add sugar and lime juice and season with salt. The broth will be thin but should have lots of flavor. Taste and add more lime juice and/or salt if needed.
• To unmold crispy rice, remove lid from pan, invert a large plate on top and invert rice onto plate like a cake. Divide rice among bowls and ladle broth over. Top with herbs.

ISLAND RICE WITH CUMIN AND COCONUT

Steps:

• Melt the butter in a medium saucepan over medium heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes.
• Add the coconut, broth, and raisins, and bring to a boil. Cover and cook over low heat until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.