JEERA CHAWAL
JEERA CHAWAL IS SIMPLY YUMMY CUMIN SEED RICE.
This jeera chawal recipe is a lovely rice dish to make with leftover basmati. I like to make this dish as a no-waste rice dish. But if you need to cook rice, then look to this recipe to ensure a cooking method that will result in fluffy basmati. This is a very loose recipe for cumin seed , rice and ghee. More of a suggestion of quantities.
Learn more about the Indian tradition of cumin seed rice >
RECIPE DETAILS
Cooking time: 5 minutes with leftover rice.
Dietary Style: Gluten Free. Vegetarian.
INGREDIENTS
- 2 cups cooked Basmati
- 1 tbsp ghee
- 1.5 tsp cumin seed
- a few pinches of fleur de sel
METHOD
How to make this easy jeera chawal recipe.
STEP 1
Steam your rice until its hot. In a separate small pan, place your ghee and cumin seed and warm on low heat until aromatic. Stir through the warmed rice and finish with salt to season. Serve hot.
LEARN MORE ABOUT
THE TRADITION OF JEERA CHAWAL
Serving suggestions for jeera chawal?
Jeera chawal is often eaten on its own or with fresh curd or yoghurt for a light meal after illness, when tired, or just to recollect memories of childhood.
What does jeera chawal mean?
Jeera means cumin seed. Chawal means rice. Jeera chawal is a simple recipe that tempers cumin seed in ghee and stirs it through cooked rice.
Is it better to use fresh or leftover rice?
I prefer to use leftover rice. Cooked rice that has been refrigerated can be steamed or microwaved. The leftover rice has a drier texture that suits the traditional Indian jeera chawal recipe.
Can I make jeera chawal with vegetables?
Stirring wilted spinach through jeera chawal makes a more complete meal. Or top jeera chawal with crispy kale and serve with a simple yellow dal.
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