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Indian Jeera (Cumin Seed) Fried Rice
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Deliciously aromatic rice flavoured with cumin seeds and fresh coriander

Rochelle Gonsalves


  • 1 cup (225 ml) basmati rice (substitute with plain rice)
  • 1-1/2 tsp (7 ml) fresh coriander leaves (finely chopped)
  • 1/2 tsp (2 ml) cumin seeds
  • 1 tbsp (15 ml) butter
  • 2 cups (475 ml) water
  • 3/4 tsp (4 ml) chicken stock cube (optional)
  • salt to taste
  • Wash the basmati rice and soak it for 30 minutes, and then drain.
  • Heat 1 tbsp (15 ml) butter in a pan, add cumin seeds.
  • When the cumin seeds begin to crackle, add the drained rice, and gently stir for a few seconds.
  • Then add salt and crumbled chicken stock cube, and mix gently.
  • Add 2 cups (475 ml) water, bring to a boil over high heat, and then simmer until the rice is cooked.
  • Lastly, add coriander leaves, and mix it in with a knife or a fork to prevent the rice grains from breaking.
This rice is an excellent combination with any dal (lentil) preparation.

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