- 1 cup long-grain rice
- 2 1/2 cups water
- salt to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon cumin seeds
- 5 black peppercorns
- 1 bay leaf
- 1 teaspoon white sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch ground cloves
- Wash rice well and soak in 2 1/2 cups salted water for 30 min.
- Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Drain onions and set aside, but reserve the oil.
- In the same oil, stir fry cumin, peppercorns, and bay leaf for a few seconds.
- Drain rice reserving the water and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add clove-cinnamon powder, stir. Add salt water (previously drained) and bring to a boil.
- Simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.
03/08/2017
recipepes.com
Jeera Fried Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
