Jeera Rice
Jeera rice is a popular, aromatic Indian dish made by tempering cumin seeds (jeera) in ghee or oil and simmering them with long-grain basmati rice. It is a light, mildly spiced staple often served alongside rich curries, dals, and paneer dishes.
Ingredients
- Basmati Rice: 1/3 cup (approx. 60g–65g)
- Water: 3/4 cup to 1 cup
- 1½ teaspoon Ghee
- ½ teaspoon Cumin Seeds (Jeera)
- ¼ teaspoon Salt
Instructions
1. Place the 1/3 cup of basmati rice in a small bowl and rinse gently with cold water 2 to 3 times until the water runs mostly clear.
2. Cover with fresh water and let it soak for 20 to 30 minutes, then drain completely. (Soaking softens the grains and shortens cooking time.)
3. Place a small saucepan with a tight-fitting lid over low-to-medium heat and add ghee.
4. Once warm, add the 1/2 teaspoon of cumin seeds.
5. Let them splutter for 20 to 30 seconds until fragrant and golden—do not let them burn.
6. Add the drained rice to the pan and stir very gently for a minute so every grain is lightly coated in the warm ghee and cumin.
7. Add water and stir in salt.
8. Bring the water to a gentle boil, then immediately turn the heat down to the lowest setting.
9. Cver with the lid tightly on the saucepan and cook undisturbed for 8-10 minutes until all the water is absorbed and the rice is soft.
10. Turn off the heat and leave the lid on for 5 more minutes so the steam finishes softening the grains.
11. Fluff gently with a fork.
Pairing Tips
- Pair Jeera Rice with any daal, curry or yogurt / raita.