Microwave Jeera Rice

Easy Recipe With Cumin Seeds

Indians are masters at turning simple basic ingredients into incredibly delicious dishes with a minimum of work. One of them is jeera rice, white rice with fried cumin seeds.

Originally, it is cooked on the stove, but a short experiment showed that the microwave can produce the same results.

You can make this rice while preparing the main dish. The rice is wonderful with almost any Indian dish that contains sauce, such as Palak Paneer, Tofu Masala, and Malai Kofta.

Enjoy, and let me know how it turned out😋❣

RECIPE

Easy Microwave Jeera Rice

Fluffy rice with cumin seeds, cooked in the microwave—a recipe that always succeeds with clear instructions. Funny how simple it is! Fifteen minutes of cooking at high power, and you’re all set! You can make the rice on the go while preparing the main dish.

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Servings 6

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Ingredients

  

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Rice

• ▢ 1½ cups basmati rice
• ▢ ½ Tbsp fresh lemon juice
• ▢ 1½ Tbsp oil
• ▢ 1 tsp salt by taste
• ▢ 3½ cups boiling water

Jeera

• ▢ ½ Tbsp cumin seeds
• ▢ 1 Tbsp oil

Instructions

 

Rice

• Wash the rice well until the water is clear without starch, alternatively, you can soak the rice in cold water for about half an hour, wash and drain.
• Put the rice in a microwave cooking pot, with a perforated lid in the center.
• Add salt, oil, lemon juice and boiling water and mix well.
• Close with the lid (make sure the ventilation opening remains open)*
• Cook for 15 minutes in the microwave at high power (depends on the power of your microwave).
• Open carefully (hot steam!), stir the rice with a fork or two.  

Jeera

• Heat a tablespoon of oil in a pan. Add the cumin seeds and dry for a few seconds, stirring until it sizzles.
• Remove from the heat, transfer to the rice and stir with two spoons until well mixed.
• Serve with dishes such as Palak Paneer, Tofu Masala, and Malai Kofta.

Notes

If you don’t have a lid with vents, cover the dish with a cling film, prick holes in it (about 10 holes spaced apart) with a fork or wooden skewer.

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