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Jeera rice

AI-drafted · awaiting admin review

Fluffy basmati rice cooked with ghee and cumin seeds, served with dal, curries and kadhi across India.

Region: All of IndiaOccasion: Lunch and dinner; festive mealsTime: 30 minServes: 4Vegetarian

Ingredients

  • 1½ cups basmati rice
  • 2 tbsp ghee
  • 1½ tsp cumin seeds (jeera)
  • 1 bay leaf
  • 2 green cardamoms (optional)
  • 2¾ cups water
  • 1 tsp salt
  • 2 tbsp chopped coriander leaves

Method

  1. Wash the rice gently and soak it for 20 minutes. Drain.
  2. Heat ghee in a heavy pot. Add cumin, bay leaf and cardamom and let the cumin crackle.
  3. Add the drained rice and stir gently for 1–2 minutes so each grain is coated with ghee.
  4. Add the water and salt and bring to a boil.
  5. Cover tightly and cook on the lowest heat for 12–15 minutes, until the water is absorbed.
  6. Rest for 5 minutes, fluff with a fork and garnish with coriander.

History

Cumin is one of the oldest spices of Indian cooking, and rice tempered with it is a simple everyday dish in homes and restaurants.

Significance

Jeera rice turns a plain meal of dal into something special, and is a common choice for guests and family gatherings.

Sources