CUMIN RICE
Cumin Rice is one of those effortless yet aromatic Indian side dishes that will complement full-bodied curries and lentils very well. From basmati rice, toasted cumin seeds, and ghee, Cumin Rice has a subtle aroma that adds the maximum flavour without overpowering. The nutty taste of cumin seeds further gives a warm, earthy undertone to the rice, rendering it as fluffy as the basmati’s grains. It is an easy yet quick dish that also goes well with popular dishes like paneer butter masala, Temperated lentils, or chana masala. With few ingredients, Cumin rice is actually the go-to recipe for all times of the day.
RECIPE CATEGORY
Lunch, Dinner, Side
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
Boil, Sauté, Simmer
OCCASION / HOLIDAY
Weeknight Dinner, Indian Festivities, Family Meal
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Vegan (if made with oil), Gluten-Free, Low-Fat, Healthy, Kosher
DISH TYPE
Side Dish, Rice
INGREDIENTS
- 60g basmati rice
- 1/4 tsp cumin seeds
- 1/2 tsp ghee (or oil for vegan option)
- Salt, to taste
- 150 ml water
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:210
- Protein: 3g
- Fat: 2g
- Carbohydrates: 45g
- Fibre: 1g
- Sodium: 120mg
PREPARATION OF CUMIN RICE
- Rinse the rice: Soak basmati rice in cold running water until the water becomes clear of all starch. Excess starch causes the rice to cling together.
- Sauté cumin seeds: Heat ghee or oil in a small pan with medium heat. Add cumin seeds and let them buzz for a few seconds until they become fragrant.
- Add the rice: Add the washed rice to the pan with the cumin seeds. Toss this through the ghee or oil and lightly toast the rice for 1 to 2 minutes.
- Add water and salt: Put 150 ml water in the pan and add a pinch of salt. Mix well, cover it, and let it boil away.
- Simmer: When it boils, let it reduce the heat to low and cover. Simmer for around 10 to 12 minutes until all the water is absorbed and cooked.
- Fluff and serve: It needs to come off the heat, sit for five minutes covered, then fluff with a fork before being served hot with your choice of curries or lentils.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Wash the rice with excess starch so it will come out much fluffier.
- Toast the cumin seeds really well because they burn very fast and their flavour becomes bitter if overcooked.
- Add a small amount of cinnamon bark or bay leaf while cooking the rice to add flavour.
VARIATIONS
- Add a few peas or even finely chopped carrots to this colourful, healthy cumin rice version.
- Finish with fresh coriander for its bright herbal note.
- Ghee can be replaced with butter or cream added towards the end for extra richness.
PREPPING AND STORAGE
- Fridge: Leftover cumin rice can be kept in the refrigerator for up to 3 days. Then simply microwave it or cook it in a little water on the stovetop.
- Freezing: Cumin Rice freezes well for 1 month. Allow it to cool completely, then place in a freezer-safe container or bag. Thaw overnight in the fridge and reheat before using.