Leftovers - jeera rice/toasted cumin seeds rice

Name: Leftovers - jeera rice/toasted cumin seeds rice
Total time: 420 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups leftover rice (cooled); 2 tablespoons Ghee (or oil; not butter) -; to taste Salt; 1 tablespoon Cilantro (finely chopped); 2 Green chillies slit lengthwise; 1 tablespoon Raw and unsalted Cashews (optional)

Lakshmi Balaji @laxie

In The Kitchen

A yummy and healthy leftover rice. Cumin seeds are very good in helping to bring down body heat, improving digestion and reducing the fat attached your body cells. This is also one of my favorites to make and the side dish could simply be dal or an elaborate gravy. Goes with all.

Lakshmi Balaji @laxie

Saved

Ingredients

~ 7 mins

2 servings

2 cupsleftover rice (cooled)
2 tablespoonsGhee (or oil; not butter) -
to tasteSalt
1 tablespoonCilantro (finely chopped)
2Green chillies slit lengthwise
1 tablespoonRaw and unsalted Cashews (optional)

Saved

Steps

~ 7 mins

1

Heat a wok with ghee and toss in cashews. Once they turn golden brown; take them and keep them in a separate pan. Add in the cumin seeds now in the same leftover ghee. Toast till they start giving out fragrance. Then toss in chillies. Turn the heat low.
2

Add in the rice. Let it absorb the flavors for about 2 minutes. Then add salt and cilantro leaves. Mix well.
3

Turn off the heat and add the roaster cashews in.