Jeera Fried Rice

SUBMITTED BY: Moomal Abro

"Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions."

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup long-grain rice
2 1/2 cups water
salt to taste
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon cumin seeds
5 black peppercorns
1 bay leaf
1 teaspoon white sugar
1/4 teaspoon ground cinnamon
1 pinch ground cloves

READ REVIEWS (24)

DIRECTIONS

Wash rice well and soak in 2 1/2 cups salted water for 30 min.
Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 17, 2007 by Jennifer J

Very nice and simple.

2 users found this review helpful

Reviewed on Jul. 14, 2003 by CHRISOFORA

I was taught how to make this rice by a Pakistani friend of mine. She used Basmati rice, whole cloves, and added frozen peas for color. It was the first time I had ever seen anyone fry raw rice! The aroma while the rice is cooking is fabulous - almost unbearable! She served it with okra that was stewed with tomatoes and we ate by scooping it up with warm pita bread using only our left hands. It was my first hands - on experience of authentic ethnic cooking, and I have since gotten 'the bug' and continue similar types of cooking adventures. I will always think of my friend when I prepare this rice - thank you Uzma!

2 users found this review helpful