Allergens in Jeera Rice: milk.
Ingredients
Quantities for 4.
- 300g, rinsed and soaked 20 minutes Basmati Rice
- 2 tsp Cumin Seeds
- 3 tbsp Ghee
- 1 Bay Leafoptional
- 1 small piece Cinnamonoptional
- 3 Clovesoptional
- a little, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soaking is not optional for basmati. Twenty minutes lets the grain absorb water evenly so it lengthens instead of breaking.
- Drain the soaked rice properly. Wet rice going into hot ghee spits and steams.
Method
- Rinse the rice until the water runs clear, then soak 20 minutes and drain well.
- Heat the ghee, add the whole spices and let the cumin darken by a shade and smell toasted.A shade darker, no more. Burnt cumin is bitter and cannot be rescued.
- Add the drained rice and turn it gently in the ghee for 2 minutes until every grain is coated.
- Pour in 540ml hot water, add salt, and bring to a hard boil.Hot water, not cold. Cold water stalls the pan and the grains cook unevenly.
- Cover, drop to the lowest heat and cook 12 minutes without lifting the lid.
- Rest 10 minutes off the heat, then fork through with the coriander.The rest is when the grains firm up. Forking too early breaks them.
Storage
Keeps 2 days refrigerated. Reheat with a sprinkle of water under a lid, or fry in a little ghee. Cool leftover rice quickly and refrigerate within the hour.
Nutrition Low estimate
One serving of Jeera Rice (87 g) is about 367 calories, or 422 calories per 100 g.
Low protein: 6 g a serving, 6% of the calories
| Per serving87 g | Per 100 g | |
|---|---|---|
| Calories | 367 kcal | 422 kcal |
| Protein | 5.8 g | 7 g |
| Carbohydrate | 61.1 g | 70 g |
| of which sugars | 0.1 g | 0 g |
| Fibre | 1.2 g | 1 g |
| Fat | 10.6 g | 12 g |
| of which saturated | 6.1 g | 7 g |
| of which unsaturated | 3.9 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.