4.1/5 rating (29 votes)

Jeera Chaul

Cumin and Pea Rice

  • Serves 4
  • Dietary Info VEGETARIAN LACTOSE-FREE HEALTHY LOW-CALORIES
  • Prep 10 mins
  • Cook 15 mins

Perfectly cooked basmati rice with peas, gently fragranced with whole nutty cumin seeds.

Hari says

There are lots of ways to add a touch of the exotic to your rice and this is what my mum always made when we had guests over (showing off her skills, as always!). The whole cumin seed adds an earthy, aromatic nuttiness and the bright green peas give a lovely sweetness and fresh colour.

Simple, fresh, different and really healthy. Works as a side dish and even as a light main (just whack a few sliced red chillies in).

  • Ingredients
  • Method
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion, finely sliced
  • 200g/1 mug Basmati rice
  • 50g frozen peas
  • 500ml/2 mugs full, cold water

Method

  1. Wash the rice until the water runs clear. I do this by covering the rice with water and running my hand through it, pouring the starchy water away then refilling with cold water and repeating until the water runs clear. Strain in a sieve and leave.
  2. In a wide based pan heat the oil and add the onions and fry until translucent.
  3. Add the whole cumin seeds. When they sizzle and become fragrant stir in the frozen peas
  4. Add the washed rice, stir to coat with the oil then pour in 500ml of water (twice the amount of water to rice).
  5. Bring the water to a vigorous rolling boil, reduce the heat to the lowest setting and place the lid on the pan.
  6. Leave to cook for 12 minutes do not remove the lid - be patient!
  7. After 12 minutes remove from the heat and take the lid off. Leave to sit for a couple of minutes. All the water will all be absorbed and the rice will be light and fluffy.
  8. Gently fork through the rice (never dive straight in) and serve.

Served with

For delicious fragrant rice the basic rule is to always use exactly twice as much water to rice. This is a great way to spruce up plain rice with cumin, giving this dish a nutty texture and lovely fragrance.

Nutritional information

Typical values* per Serving
Calories220
Fat (g)4
of which saturates (g)1
Carbohydrates (g)40
of which sugars (g)1
Fibre (g)1
Protein (g)5
Salt (mg)59
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (12)

  • Aimee

    11 September 2018 at 18:28 |
    I've cooked this recipe tonight, which I'm glad I came across because all I can say is thanx for a great recipe. However, the cook in me can not follow a recipe without adding stuff of my own, like I doubled the recipe for more rice (however I used cheap long grain rice that's all I had) but I added salt and pepper and a clove of garlic tooo...... plus once it was cooked I added chopped coriander and a squeeze of lemon juice and a knob of butter but it was perfect! Thanx for a great recipe though

    reply

    • Hari Ghotra

      12 September 2018 at 19:12 |
      Thats great Aimee recipes are about inspiring so tweak away. Glad you enjoyed it!

      reply

  • Vasanti Patnaik

    04 September 2018 at 07:10 |
    Hi Hari
    Just got to introduced to your wonderful recipes.. it's awesome the way you explain all the nuances of cooking.. thank you indeed for sharing all that vast knowledge..
    God Bless :-)
    Vasanti Patnaik

    reply

    • Hari Ghotra

      06 September 2018 at 11:17 |
      Hi Vasanti My pleasure - I hope you find it useful. Thanks for your lovely comment Hari

      reply

  • Damo

    30 March 2018 at 16:17 |
    Looking forward to giving this a go. I do plain rice and pilau usually but fancy something new to go with my (Hari’s) Lamb Madras tonight. Mmm Can’t wait ??

    reply

    • Hari Ghotra

      03 April 2018 at 11:31 |
      Hey Damo - soooooo what did you think? Hope the madras was a winner too Thanks so much for using the recipes Hari

      reply

  • Warjinder

    04 December 2016 at 18:53 |
    The rice was perfect, fluffy and delicious. Did add salt to the onion before adding rice. No more soggy rice, thank you.

    reply

    • Hari Ghotra

      05 December 2016 at 08:39 |
      Hi Wajinder - a little high five from me!! So pleased to hear that the rice came out so well. Adding salt is fine and I do as well sometimes but thats totally down to you. Thanks Hari

      reply

  • Hari Ghotra

    03 June 2015 at 08:53 |
    Hi Nigel You are absolutely right you should season rice with a little salt to bring out the flavour. That said it's something that I don't tend to do with Indian food just because many of the dishes you eat them with are so flavoursome that it's not always needed. I think I will make this point on the relevant pages. Nigel as you prefer to season then keep doing what works for you. Thanks Hari

    reply

  • Nigel

    03 June 2015 at 07:42 |
    I really enjoyed eating this rice, so much more interesting than the plain basmati I normally have - and so easy to do too. One question, I normally add 1/2 teaspoon of salt to rice as it helps bring out the flavour, is the omission deliberate here or an oversight?

    reply

  • Hari Ghotra

    24 May 2015 at 13:58 |
    Hi Garath
    I totally agree - the cumin give the rice a warm nuttiness. Glad you enjoyed it. Thanks for sharing Hari

    reply

  • gareth crawford

    23 May 2015 at 16:46 |
    Beautiful side dish for a curry. First time I have used this rice recipe and it was perfect. Full of flavour and the rice was not stodgy or dense, it was great.

    The perfect accompaniment to an curry I think!

    Cheers!

    reply

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