Cumin seeds are used in the cuisines of many cultures in both whole and ground form. In traditional medicine practices of several countries, dried cumin seeds are believed to have medicinal purposes.
In Sanskrit, cumin is known as jiraka “that which helps digestion” and is called zira in Persian/Urdu. (Source:Wikipedia)
The recipe of special pulao with cumin seeds:
- In adequate quantity of warm, any mild-flavour vegetable oil, add 1 tsp. of whole cumin seeds; add finely sliced pieces of half portion of an entire small cabbage ball and finely sliced pieces of a green chilli for mild-pungent flavour – these chillies are small, extremely slender and have a fresh pungent flavour,
- Blend the mixture with 3 tsp. of white cooking vinegar – this vinegar has a sweet-tangy flavour, and ¼ tsp. of turmeric powder; and smidgen the mixture with salt – according to preference of taste,
- Add a tad quantity of water to the mixture for the cabbage pieces to turn tender,
- Once the cabbage pieces turn tender; on low heat, combine cooked rice (for serving portion of two) with the mixture.
This pulao has the pleasant combine flavour of white cooking vinegar and cumin seeds, along with the slight crunch of cabbage pieces.
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.