Jeera Rice (Cumin Rice)
Jeera Rice, also known as cumin rice, is a simple yet flavorful Indian dish that pairs perfectly with a variety of curries and dals. Infused with the warm, earthy aroma of toasted cumin seeds and subtle spices, this rice dish is a staple in many Indian households. Whether you're preparing a festive meal or a quick weeknight dinner, Jeera Rice is a versatile and delicious addition to your table.
Ingredients
- 1 Cup Extra Long Grain Basmati Rice
- 1.5 Cups of water
- 1 Tbsp. Neutral Oil
- 1 Tbsp. Ghee Clarified Butter
- 1 Tbsp. Cumin Seeds
- 2 Long Green Chilies minced (optional)
- 4-5 Curry leaves
- 1 Bay leaf
- 2 Green Cardamom optional
- 3-4 Cloves optional
- 1 Tsp. salt
Equipment
Instructions
- Gently wash the rice in water, removing excess starch, and allow to soak in cold water for 10 minutes.
- In a pan over medium heat, add oil and ghee and allow to heat up. Add the cumin seeds, and allow them to crackle. (Add the Green Cardamom, Cloves here if desired).
- Add the Green Chilies, Bay leaf, and Curry leaves, and sauté for 1-2 minutes.
- Drain the rice of the soaking water, and add to the pan. Sauté the rice in the oil and ghee mixture for 1 minutes coating all the rice grains with the fat. This will help create fluffy rice and keep the grains separate.
- Add 1.5 cups of water, and the salt, give it one stir, lower the heat to low, cover with lid, and cook for 10-12 minutes.
- After 10 minutes, check for doneness. If the rice is underdone, check to make sure there is water in the pan, or add a little bit of water if needed, cover the lid and cook for another 2-3 minutes.
- 2-3 minutes later the rice should be fully cooked, and water should be absorbed or evaporated.
- Turn off the heat, allow the rice to cool before serving.
- Enjoy with curries as part of a complete meal, or by itself!
Notes
- Rice Preparation: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy, non-sticky texture.
- Soaking the Rice: Soak the rinsed basmati rice in water for 20-30 minutes before cooking. This helps the rice cook more evenly and enhances its texture.
- Cumin Seeds: Toast the cumin seeds in hot ghee or oil until they are fragrant and slightly darker in color. Be careful not to burn them, as burnt cumin seeds can impart a bitter taste.
- Green Chilies: Adjust the number of green chilies to your spice preference. Slit the chilies lengthwise for a mild heat or chop them finely for a spicier dish.
- Curry Leaves: Fry the curry leaves briefly in the ghee or oil to release their aromatic flavor before adding them to the rice. This step enhances the overall fragrance of the dish.
- Onions: Thinly slice the onions and cook them until they are soft and translucent. For a slightly sweeter taste, cook the onions until they are golden brown.
- Fluffy Rice: After the rice is cooked, let it sit covered for about 5-10 minutes. Then, gently fluff the rice with a fork to separate the grains and achieve a light, fluffy texture.
- Water Ratio: Use a 1:2 ratio of rice to water for perfectly cooked basmati rice. Adjust the water quantity slightly depending on the specific type of basmati rice you use.
- Garnish: Garnish the Jeera Rice with freshly chopped coriander leaves just before serving. This adds a burst of color and freshness to the dish.
- Serving Suggestions: Jeera Rice pairs wonderfully with a variety of Indian dishes, including dals, curries, and kebabs. It can also be enjoyed with a side of raita or plain yogurt.
- Storage: Store leftover Jeera Rice in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Customization: Feel free to add peas, carrots, or other vegetables to the rice for added color and nutrition. You can also incorporate a few whole spices like cloves or bay leaves for extra aroma and flavor.
Video
Nutrition
Serving: 100gCalories: 204kcal
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