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