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Jeera Rice Set with Rose Lassi

Brought to you by
International Medical University Malaysia

A traditional Indian dish with a modern twist. This bowl of Jeera rice infused with authentic Indian spices, combined with special spiced baked chicken marinated overnight, will surely tantalize your tastebuds! Served with side of colorful stir fried vegetables combo pink yogurt rose lassi. 

Prep time

60 mins

Cooking time

40 mins


2 persons

Nutrition Information per serving

832 kcal


Jeera Rice

  • 130 gm Beras Basmathi Special Super Long Rice
  • 100 gm Onion
  • 6 gm cooking oil
  • 6 gm Cumin Seeds
  • 1 bayleaf
  • 2 gm Cardamom
  • 2 gm Cinnamon Sticks
  • 1 gm Cloves
  • 1 gm salt
  • 1.25 cups of water

Oven Baked Chicken

  • 270 gm Chicken chop, skinless
  • 0.63 gm Turmeric powder
  • 2.5 gm Paprika Powder
  • 1 Lemon
  • 15 gm plain yogurt
  • 3 gm Fenugreek Seeds
  • 7.5 gm Coriander powder
  • 1.25 gm White Pepper Powder
  • 3 gm Ground Ginger
  • 5 gm Garam Masala
  • 5 gm cooking oil
  • 1 gm Cloves
  • 3 gm Garlic

Rainbow Vegetables

  • 3 gm Garlic
  • 500 gm Carrots
  • 2.5 gm cooking oil
  • 30 gm Broccoli
  • 15 ml water
  • 10 gm Long Beans
  • 30 gm Cauliflower
  • 15 gm Young Corn
  • 0.5 gm salt
  • ice cubes

Rose Lassi

  • Almond Splits
  • 105 gm plain yogurt
  • 105 ml cooking oil
  • 45 ml concentrated rose syrup
  • ice cubes
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Jeera Rice

  1. Wash and soak rice for at least 20 to 30 mins. Drain completely in the colander.
  2. Heat the 3 spices (cloves, cardamom and cumin seeds) without oil.
  3. Blend heated cumin seeds, cloves and cardamom with blender.
  4. Heat oil in the wok.
  5. Sautee remaining ingredients (cinnamon stick and bay leaf).
  6. Add sliced onions and fry until they turned golden brown.
  7. Sprinkle the blended powder into the wok.
  8. Add drained rice and roast for 2 to 3 minutes.
  9. Pour in 1.25 cup of water.
  10. Add salt into the wok.
  11. Transfer them to the rice cooker and wait until it is fully cooked.
  12. Fluff up with a rice spoon.

Oven Baked Chicken

  1. Wash the chicken chop and wipe off with disposable kitchen towels. Slice the chicken chop.
  2. Marinate with turmeric powder,paprika, lemon juice and salt for 3 to 4 minutes to make them tender and set this aside for 15 to 20 minutes.
  3. Mix yogurt, fenugreek seeds, coriander powder,paprika, white pepper, ginger,garlic and garam masala powder then marinate it.
  4. Preheat oven at 240 C for at least 10 minutes. Grease a foiled baking tray.
  5. Pick up the chicken and let the extra marinade drip off to the bowl. Place them on the baking tray and baste with the prepared oil lightly.
  6. Grill for 15 minutes, baste again with oil and back to the oven for 5 minutes.
  7. Flip the chicken chop and repeat the basting and bake for 6 to 10 minutes.

Rainbow Vegetables

  1. Dice garlic and cut the carrots, long beans and young corn into smaller pieces.
  2. Prepare a bowl filled with ice water and set aside.
  3. Boil water in a saucepan and add a pinch of salt into the boiling water.
  4. Blanch all the vegetables for a minute and transfer them into the ice water to completely stop them from continue cooking.
  5. Add all the vegetables and stir-fry for about 3 minutes then add in some water.
  6. Continue to stir-fry for about 1 to 2 minutes or until tender crisp.

Rose Lassi

  1. Take 105g of yogurt and put it into a mixer or blender jar.
  2. Add 105g of water into it.
  3. Put 3 tablespoons of rose syrup.
  4. Blend everything until a smooth texture and the lassi becomes frothy.
  5. Add all the vegetables and stir-fry for about 3 minutes then add in some water.
  6. Pour into a glass and add ice cubes.
  7. Serve the drink with sliced almonds on top of the surface.

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