I would like to show you a way to really spice up your Indian food without making it ‘hot’ spicy. The first time I made jeera rice I was surprised at how much flavour a little cumin adds. It’s simple and really worth a try.
It is important to roast and grind your cumin seeds. Jeera means ‘cumin’ just in case you did know.
Those little jars of stale cumin you find in the supermarket just won’t do here. Roasting the cumin seeds over medium heat until fragrant really brings out their flavour.
I have also tried this recipe with a combination of roasted and ground cumin and coriander seeds which was equally as good.
Cumin is the second most used spice in the world. It’s second only to black pepper and for good reason… it tastes great. Enjoy this simple jeera recipe recipe.
Roasting the cumin
Allow the cumin to cool and then grind but not to a powder.
I highly recommend getting a good spice grinder and spice dabba.
Jeera rice is so good with many different curries. Try it with one or more of these.