(serve 5)
Cumin seeds (called Jeera ) provide a quick and simple way of making rice aromatic.At times when we don’t want spicy briyani ,the simple jeera rice would indeed be an idle substitute. Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding flavor to Malaysian Dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round and cumin seeds are a very good source of iron and a good source of manganese.
From right: Cumin Rice,papadam,chicken masala,aloo dum/dried potato curry,and stirfry cabbage with carrots.
350gm basmati rice
2 screwpine leaves-knotted (optional)
2 tbsp raisins/sultanas
650-700ml water
2 tbsp ghee
1 in cinnamon stick
1 ½ tsp fresh cumin seeds-coarsely pounded
3 cloves
3 cardamom
1 tsp salt
Method:
Wash and soak basmathi rice for about 20mins.Drain and leave aside.
Heat 2 tbsp ghee, once melted, add in cinnamon stick, cardamom ,cloves and sauté .Once the smell arise, add in grounded cumin,stir for a few seconds, then add in the drained basmathi rice. Stir the rice with the spices until well combine. Transfer to a rice cooker, add in water ,screwpine leaves and salt .The amount of water for the rice depends in the type of basmathi rice used, some requires more some less. Once the rice is cooked, stir in the raisins .Discard screwpine leaves and serve.
Other dishes that goes well with Cumin Rice are chicken curry ,chicken rendang, achar timun, turmeric chicken etc.
Malaysian Delicacies would like to wish all mothers :
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Cumin seeds (called Jeera ) provide a quick and simple way of making rice aromatic.At times when we don’t want spicy briyani ,the simple jeera rice would indeed be an idle substitute. Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding flavor to Malaysian Dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round and cumin seeds are a very good source of iron and a good source of manganese.
350gm basmati rice
2 screwpine leaves-knotted (optional)
2 tbsp raisins/sultanas
650-700ml water
2 tbsp ghee
1 in cinnamon stick
1 ½ tsp fresh cumin seeds-coarsely pounded
3 cloves
3 cardamom
1 tsp salt
Method:
Wash and soak basmathi rice for about 20mins.Drain and leave aside.
Heat 2 tbsp ghee, once melted, add in cinnamon stick, cardamom ,cloves and sauté .Once the smell arise, add in grounded cumin,stir for a few seconds, then add in the drained basmathi rice. Stir the rice with the spices until well combine. Transfer to a rice cooker, add in water ,screwpine leaves and salt .The amount of water for the rice depends in the type of basmathi rice used, some requires more some less. Once the rice is cooked, stir in the raisins .Discard screwpine leaves and serve.
Other dishes that goes well with Cumin Rice are chicken curry ,chicken rendang, achar timun, turmeric chicken etc.
Thanks for visiting!
Rate this recipe:
Happy Mother's Day, dear Malaysian Delicacies! :D
ReplyDeleteThanks for visiting my other blog(Blog Avenues). I made a mention of your blog. Pl read it here.
ReplyDeletehttp://stumbleonto.blogspot.com/2008/05/malaysian-delicasies.html
Cheers.