Jeera Rice is a very popular North Indian dish that is made with white long grain Basmati rice and cumin seeds- cumin is called jeera in Hindi. Brown Jeera Rice is just a slight variation that’s healthier.

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Jeera rice goes very well with any dal, saag or curry. When you sit down at a restuarant to order a North Indian meal, you will end up ordering an assortment of entrées and breads, and almost invariably end up ordering some Jeera Rice.

Brown Jeera Rice

My version replaces white basmati rice with brown rice. In terms of texture and fragrance, brown rice is really no ricematch for basmati rice, but there are ways and means of getting around it. Firstly, it is important soak brown rice for at least 5 hours. This is a natural way to make it soft and fluffy and get a texture that is close to cooking white rice, without losing the nutritional value of brown rice. Soaking breaks down some of the hard-to-digest proteins, making assimilation much easier, and neutralizes phytic acid, which is an anti-nutrient that prevents absorption of minerals such as calcium, magnesium, iron, zinc, and copper.

The second big advantage is that it helps cook the rice much faster- in fact it cuts down cooking time in half. This requires just a little bit of planning- all you need to do is plan your meals and if you know you have any brown rice recipes coming up, all you need to do is soak the grains ahead. You might want to soak enough grains if you have a few brown rice meals planned for the week, and refrigerate the soaked grains- that way you don’t have to worry about soaking them for each meal. In fact you can set yourself this reminder for any grain you plan to cook for the week, not just brown rice.

Once you have the soaked grains ready, the actual cooking process is fairly simple, as you can see from the instrictions below.

 

 

Print Recipe
Brown Jeera Rice
This is a simple, staple North Indian dish that is traditionally made with the flavorful white basmati rice. Our version here substitutes white basmati rice with brown, while not compromising too much on the taste. This is a great side that goes well with a number of curries and dals.
Why is this Healthy?The hull and bran in brown rice provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium, making this recipe healthier than the traditional one which uses white basmati rice
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Rating: 4
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Course Side
Cuisine Indian, North
Prep Time 5 Minutes
Cook Time 30 Minutes
Passive Time 5 Hours
Servings
Ingredients
Course Side
Cuisine Indian, North
Prep Time 5 Minutes
Cook Time 30 Minutes
Passive Time 5 Hours
Servings
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Instructions
  1. Soak brown rice for at least 5 hours to soften the hull. Chop onions. Wash and drain rice.
  2. Heat coconut oil on medium flame. Saute onions, cumin seeds and red chili for 3-4 minutes. Add brown rice and saute for 2 to 3 minutes and transfer to a rice cooker container
  3. Add 8 ounces of water and salt. Cook either in a rice cooker (turn off after the setting goes to 'keep warm' mode) or in a thick bottom vessel on the stove until all the water has been absorbed.
Recipe Notes

Goes well with Spicy Mint Seabass, Baked Spicy Chicken Curry (as seen in the featured image) or Lamb Curry

*Use organic ingredients wherever possible

Nutrition Facts
Brown Jeera Rice
Amount Per Serving
Calories 148 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 0mg 0%
Sodium 226mg 9%
Potassium 149mg 4%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 3g 6%
Vitamin A 0%
Vitamin C 1%
Calcium 4%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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