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Friday, October 3, 2008

How to make Jeera Rice

Jeera literally translates into cumin - a main ingredient in this fragrant dish. I enjoy it served with a spicy lentil daal topped with mango chutney. Enjoy!


  • 3 cups basmati rice
  • 6 tablespoons ghee or butter
  • 2 tablespoons cumin seeds
  • 1/2 bunch fresh cilantro
  • 1-2 thin green chilies
  • 2 tablespoons salt

The ratio of water to rice is two to one. Add the salt to the water before cooking as it will be difficult to mix in later. The water should taste nice and salty.

When the rice is almost done, take half of the ghee or butter in a large sauté pan. Add the cumin seeds, cilantro leaves and chopped green chillies. Sauté for about 3 minutes on med heat, then add the cooked rice and mix. Add the rest of the ghee or butter to the rice and mix until consistent. Best served hot off the stove.

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