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  • Writer's pictureCiganySoul

Cumin & Turmeric Rice (Peele Chawal)

Recipe adapted from Classic Indian Cooking by Julie Sahni

A light, golden rice that is lightly flavored by cumin & turmeric. Best served with homemade falafel, cucumber/yogurt salad, hummus or tzatziki sauce.

3 medium sized potatoes

1 1/2 cups basmati or jasmine rice

4 Tbsp. light canola oil

1 teas. cumin seeds

3/4 teas. turmeric

2 teas. salt (or to taste)

1. Peel potatoes and dice into 1/2 inch pieces. Put them in a bowl, cover with cold water & set aside.

2. Wash basmati rice. Fill big bowl with rice and cold water. Rinse, swirl rice/water with fingers for a few seconds & drain water. Repeat this step 8 times.

3. On 8th rinse, add 3 cups of cold water into bowl with rice. Let soak for 30 minutes, drain rice & reserve the 3 cups of water.

4. Heat oil over medium-high heat in a pan. When it's hot, add cumin seeds. When cumin turns dark brown (15 seconds), add the potatoes & turmeric & fry potatoes until slightly browned.

5. Add the rice and continue cooking until rice is slightly fried, stirring constantly to prevent burning. Add the reserved water & salt.

6. Stir to mix all ingredients & bring to boil. Reduce heat to medium-low & simmer. Cover for 15 minutes (or until most of the water is absorbed & the surface of rice is full of steamy holes.

7. Keep cover on the pan, remove rice from heat & let steam for 15 minutes. Do not stir the rice during these last 15 minutes. The rice grains will be soaking up the spice flavors.

8. After 15 minutes, uncover & fluff rice with fork.


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