Jeera Fried Rice Recipe - Allrecipes.com
Jeera Fried Rice Recipe
  • READY IN 1 hr

Jeera Fried Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Wash rice well and soak in 2 1/2 cups salted water for 30 min.
  2. Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
  3. In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
  4. 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.
  5. 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 Reviews

Most Helpful Positive Review
Jul 14, 2003

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!

 
Most Helpful Critical Review
Sep 02, 2010

The cumin is too strong for me...wouldnt make again.

 

33 Ratings

Oct 05, 2004

Very easy and delicious rice, even without the cumin seeds (I used ground instead). Very fragrant. Next time I will try basmati rice for a completely authentic touch.

 
Jul 17, 2007

Very nice and simple.

 
Apr 20, 2004

This rice was incredible!!! I absolutely loved it. I made it with brown rice and 3 c. of water. It had the best taste.

 
Mar 29, 2010

I enjoyed this recipe, served it this evening with the Beer and Spinach curry off this site. I liked the final presentation with the onions served on top of the rice, rather than just mixed in. It is a little longer to prepare and cook than most rice dishes, but well worth it for a tasty change.

 
Feb 05, 2008

This rice went great with the Thai Curry Tofu (also on this site) very simple to make but a safe taste (my husband who doesn't like trying anything "too weird" even liked it) Would definately make again

 
Aug 01, 2012

Very very good! Lots of flavour and a welcome change to regular rice/fried rice. I used brown rice and doubled the recipe. I reduced the water to 4 cups instead as it takes forever to cook rice at this altitude and I have no problems with this ratio. Only thing I wished is for the recipe to say how much salt to include... I didn't know what the overall taste of this should be and I only used a scant 1/4 tsp kosher salt. I think I will use 1/2 tsp next time to soak the rice. Thank you for a wonderful recipe! I will definitely make this again!!

 

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Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 16 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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