Jeera Chawal – Cumin Rice with Green Peas
Essential flavors are about magic and memories and there is something quite magical about basmati rice being seasoned with well toasted and fragrant cumin, something we essentially called Jeera Chawal.
On a busy night a simple homey meal cheers and comforts like nothing else. This add on by way of rice adds star power to a basic everyday meal. The key though is getting the rice just right. My post as you read through will help you learn just how to do that. Star power in a hurry. Quicker, cheaper, and healthier than take out. And we rarely do take out in this house.
I will confess that there are not a whole load of take out options around this sleepy town that we live in. Then there is this unwinding routine that I need in my kitchen especially after busy days. Particularly the busy days when I wonder if it is just money that takes me out of the house away from my children. Days when I do not even want to hear the answer to that question.
The unwinding routine is simple. I through off my coat, change into my favorite and usually weathered and stained sweats. I wander into the kitchen and catch up on the bits and pieces of the children’s days.
As if prompted by some instinctive force, I tend to reach out for my favorite spices, my parent grains and work by simple instinct.
Simple basic flavors in my world are – cumin, olive oil, clarified butter (just a drizzle), steaming white basmati. The meal pretty much cooks by itself while I shower. And if you want to keep this vegan skip the drizzle. My favorite way to enjoy it is with red lentils.
A simple meal of rice and lentils never fails to cheer or revive, Dal- Bhaat (bengali) as I say it. Dal Chawal (Hindi) as my husband know it. An eternal simple basic food combination that we that we know and take for granted . Just like water, home, love and safety.
The past week has brought us sad news with all the devastation in Haiti. Even when this little island nation was not part of one’s consciousness, you cannot help realize that world is a sadder place this week.
I have included classic instructions and updated with Instant Pot instructions. The key to ensuring fluffy rice is the same in both.
- Measure the amount of water, it is 2 parts water and 1 part rice for the stovetop and 1 and 1/4 parts water and 1 part rice. This is assuming that you are using white basmati rice. I do have a brown rice version in the Instant Indian cookbook.
- Allow the rice to rest and bloom before trying to serve it. In case of the Instant pot, this means allowing a natural release.
- For the bold cumin flavor, allow the oil to heat well and allow the cumin seeds to toast and sizzle this takes about 30 to 40 seconds before you move on to adding the rice.
Here is a video of this very basic dish and of course the recipe follows.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!
A simple variation on the basic Indian cumin rice, with color and flavor and some seasonal corn and green peas!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 cup white basmati rice, washed and drained
- 1 teaspoon salt
- ½ cup green peas (can be frozen)
- ½ cup corn kernels (optional) (can be frozen)
- 2 cups water
- ½ teaspoon turmeric
Instructions
- Heat the oil on medium heat and add in the cumin seeds and wait until the seeds begin to sizzle. Add in the rice and stir well.
- Add in the salt and mix well.
- Add in the green peas and the corn kernels if using with the water and turmeric bring to a simmer.
- Reduce the heat and cover and cook for about 15 to 18 minutes until the rice is soft and fluffy and all the water is absorbed.
- Turn off the heat and cover and set aside for 10 minutes before serving. Letting the rice rest, allows the rice to bloom and turn fluffy.
Notes
Instant Pot Instructions
Turn the Instant Pot onto Saute Mode. Add in the oil and give it about 2 minutes to heat up. The temperature should register as hot. Add in the cumin seeds and wait until the seeds sizzle. Stir in the rice, salt, vegetables and water (reduce the water by 3/4 cup). Add in the turmeric. Cover and set to rice mode and allow a natural release. Enjoy!