The Aroma of Indian Cuisine: Cumin Rice (Jeera Rice)

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<p>This is the simplest of rice dishes served on special occasions and festivals. This is my centerpiece whenever I entertain and I always have guests asking for the recipe. It will fill your house with the earthy aroma of cumin and rice as the two cook together. <em>Makes 2 servings.</em>
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<p>• 1 cup basmati rice<br />
• 1 tablespoon vegetable oil<br />
• 1 teaspoon cumin seeds<br />
• 1 1/2 cups hot water<br />
• 1/2 teaspoon salt<br />
• 1/2 cup frozen peas, thawed (optional)</p>
<p>1. Rinse rice and set aside. Heat oil in a large saucepan; when hot (though not smoking), add cumin seeds and let brown for 10 seconds, taking care not to burn cumin. Add rice and gently coat with cumin-infused oil. Add hot water and salt and bring to a boil. Turn heat to low, cover and simmer for 20 minutes.</p>
<p>2. Add peas 5 minutes before rice is done for a burst or color.</p>
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<em>Antara B. Mitra is a freelance writer and independent radio producer living in Manlius, New York. She loves traveling and sampling new foods.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/aromas-of-india.aspx”>
<strong>The Aroma of Indian Cuisine</strong>
</a>.</p>

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