This Jeera Fried Rice recipe is a flavorful and aromatic variation of traditional fried rice. The combination of fragrant basmati rice, roasted cumin seeds, and a blend of spices creates a delightful dish that can be enjoyed as a main course or as a side dish. It is easy to prepare and makes for a satisfying meal within minutes. Perfect for lunch or dinner, this gluten-free and vegan recipe is sure to impress your family and friends.
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 medium carrot, finely chopped
- 1/2 cup green peas
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Directions
- Wash the basmati rice under cold water until the water runs clear.
- In a medium-sized saucepan, add the washed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and fluffy.
- In a large skillet or wok, heat the oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
- Add the finely chopped onion, green chili, and ginger-garlic paste to the skillet. Sauté until the onion becomes translucent.
- Next, add the chopped carrot and green peas to the skillet. Cook for 3-4 minutes until the vegetables are tender.
- Add turmeric powder, red chili powder, garam masala, and salt to the skillet. Mix well to coat the vegetables with the spices.
- Using a fork, fluff the cooked rice and add it to the skillet. Gently mix everything together until the rice is evenly coated with the spices and vegetables. Cook for an additional 2-3 minutes to allow the flavors to blend.
- Turn off the heat and garnish with fresh cilantro leaves.
- Serve the jeera fried rice hot as a main course or as a side dish with your favorite curry, raita, or pickle.
