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Hot Cumin Seeds Rice

2 Jun

Jeera Annam.

Cumin seeds are roasted and ground into powder with spices. Steamed rice or leftover rice is tempered with urad dal and spices. Hot cumin seeds rice is usually served with big scoops of yogurt aside or with cucumber raita.
Makes: around 1 – 2 Servings of Hot Cumin Seeds Rice.


Steamed Rice 2 Cups
Cumin Seeds 1 1/2 Tbsps
Green Chiles 2
Red Chile Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Roast cumin seeds in pan till aromatic or until they turn golden brown.
Grind cumin seeds, red chile powder and salt into fine powder using a spice blender.

Heat oil in a pan, add all talimpu ingredients in order along with green chiles.
When urad dal changes color, stir in steamed rice, ground cumin seeds powder and salt.
Taste and adjust the seasoning if necessary and keep covered for around 10 mintues.
Serve hot cumin seeds rice with any raita or with a glass of buttermilk or with a huge dollop of plain yogurt.
Notes: Make sure not to over cook the rice once its added to the pan, else it becomes dry.

Suggestions: If the rice is not spicy enough, add more green chiles or the red chile powder.
Variations: You can also use leftover rice. Add a tbsp of lemon juice if desired.
Other Names: Hot Cumin Seeds Rice, Jeera Annam.