Cumin and Cilantro Rice

Today, I am sharing with you the recipe of the first dish I ever made in the kitchen. Well, I am all about basics and I believe any staple ingredient can be turned into a flavourful dish by just using the right technique and a few herbs and spices!

When you make rice, does it get clumped together or overcooked? Don’t worry, I have the easiest recipe for you that will give you perfectly cooked, fluffy and tender rice every time. Just remember the simple ratio:

(1) rice: (2) water

One of my favourite ingredients to use in the kitchen is CUMIN SEEDS. These little seeds not only give a great flavour profile to the food but also add a beautiful aroma and texture to the dish. I love the combination of cumin seeds and rice, they pair very well. Cilantro and lime juice add very nice freshness to this dish. Lime juice also helps the rice to not stick together.

The recipe is great to make during busy week days. You can pair it with your favourite curry, stir fry or lentils. Add it as a base for your burrito bowl or use it in tacos. You can store the rice in the fridge for up to 5 days, in a sealed container. To reheat, just put in the microwave for 1 to 2 minutes and enjoy!

Cumin and Cilantro Rice

Taranpreet

This is the easiest recipe to make fluffy, tender and flavourful rice just using a few simple ingredients like cumin seeds, lime and cilantro.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rest Time 5 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 3 people

Calories 113 kcal

Equipment

• Pan with a lid

Ingredients

  

• 1 1/2 cup Basmati rice
• 1 1/2 tbsp Olive oil/Ghee/Coconut oil
• 1/2 tsp Cumin seeds
• 1 pinch Red chilli powder
• 1/4 tsp Coriander powder
• 1/4 tsp Black pepper
• 3 cups Water
• 1/2 tsp Salt
• 1/2 Lime juiced
• 3-4 tbsp Fresh cilantro chopped

Instructions

 

• Rinse rice with water 2-3 times. Then soak in warm water for 10 minutes. Drain the water from the rice and give them a final rinse. Set the drained rice aside.
• Heat olive oil/ghee/coconut oil in the pan .
• When heated, turn the stove to medium low and add cumin seeds.
• When they start to crackle, add coriander powder, black pepper and red chilli powder.
• Saute for 15 to 20 seconds. Don't let the spices burn.
• Slowly add warm water to the pan. Be careful, the oil may spatter!
• Add salt and lime juice and mix well.
• Turn the stove to high and bring the water to a boil.
• Add rice into the boiling water and stir.
• Turn the stove to low and cover the pan with a lid. Cook for 20 minutes on low flame without disturbing.
• After 20 minutes, take off the lid and gently stir the rice. The water should be absorbed completely and rice will be fully cooked and tender. (If there is still some water at the bottom, cook for additional 2 to 5 minutes with the lid). Turn off the flame, cover with the lid and let it steam for 5 minutes.
• Garnish with fresh cilantro and serve with your favourite curry!

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