A Glug of Oil

Good and tasty recipes, home cooking comfort foods such as cottage pie, cheesy baked pasta, casserole and slow cooker dishes.

Jeera Rice or Cumin Rice Gordon Ramsay Recipe

How to make Jeera rice in this recipe by Gordon Ramsay.

There are many different recipes for Jeera rice or cumin rice, whatever you want to call it, but this one is seriously good!

Jeera rice in a bowl

Cumin seeds are gently roasted with cloves, cinnamon, peppercorns and bay leaves until they nicely browned and nutty. If you like Indian food then you have to give this a go.

Of course, you don't eat the bay leaves nor the cinnamon stick, I left those in an attempt to make the picture look fancier!

What is Jeera Rice?

Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It's a popular dish in North India and Pakistan as an everyday rice dish.

You can find more Gordon Ramsay recipes by scrolling to the very end of the homepage on this blog and clicking on the Celebrity Chef Recipes label at the very bottom of the screen including this delicious Spicy Beef Curry recipe.

gordon,ramsay,recipe,jeera,rice,cumin,
side,Indian,rice
Indian
Yield: 4
Author: Jan Bennett
Jeera Rice

Jeera Rice

Gordon Ramsay recipe for Jeera rice.
Prep time: 5 MinCook time: 25 Mininactive time: 30 MinTotal time: 1 Hour

Ingredients

  • 300g of good quality basmati rice (I always use Tilda)
  • 2 tbsp ghee or melted unsalted butter
  • a handful of cashew nuts
  • 1 tbsp cumin seeds
  • 2 bay leaves
  • 4 black peppercorns
  • 1 cinnamon stick - broken in half
  • 3 cloves
  • 1 onion - finely sliced
  • 400ml water
  • 1 tsp salt - or to taste

Instructions

  1. Wash the rice in cold water and then leave to soak in fresh cold water for 30 minutes.
  2. Heat the ghee or butter in a large saucepan and add the cashew nuts. 
  3. Fry for 3 to 4 minutes until golden - keep stirring to be sure not the let them burn.
  4. Remove the nuts from the pan and set aside.
  5. To the same pan add the cumin, bay leaves, peppercorns and cinnamon. and fry for a bit until the spices begin to smell lovely.
  6. Now add the sliced onion and cook gently for about 6 minutes so they get nice and soft and just start to colour a bit.
  7. Drain the rice well and tip into the saucepan and stir to coat well with the spices and the ghee.
  8. Pour in the water, add the salt to your taste and bring to the boil. Reduce the heat and cover with a lid.
  9. Simmer for about 10 minutes, the rice will be almost cooked and most of the water absorbed.
  10. Turn off the heat and leave the pan there still covered to for another 5 minutes.
  11. Fork through to separate and stir through the cashew nuts.
  12. Serve immediately whilst still hot.
Did you make this recipe?
Tag @aglugofoil on instagram and hashtag it #glugofoil

5 comments

  1. What a flavorful and delicious rice dish.

    ReplyDelete
  2. Hi Jan! Just popped in to see what's cooking. Yum! I don't think I have ever experience Jeera rice. I love the notion of adding cashews. I'm going to add this link to my someday recipe list. It looks so darn good!!!

    Thanks for sharing...

    ReplyDelete
  3. What a beautiful rice dish!I love those big spices kept in for their beauty!

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan