Jeera Rice (Cumin Rice)
Jeera Rice is a fragrant Indian rice dish infused with the warm aroma of cumin seeds. Light and fluffy, it pairs perfectly with rich curries and dals, providing a subtle yet flavorful base.
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Ingredients
- 1 cupbasmati rice
long-grain, aged for best flavor
- 2 cupswater
- 1 ½ teaspoonscumin seeds (jeera)
- 2 tablespoonsghee or oil
ghee preferred for aroma
- 0 ¾ teaspoonssalt
adjust to taste
- 1 piecebay leaf
optional, for fragrance
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in fresh water for 20 minutes, then drain thoroughly.
Heat ghee or oil in a medium-sized heavy-bottomed pan over medium heat.
Add the cumin seeds and bay leaf to the hot ghee/oil. Sauté for about 30 seconds or until the cumin seeds release their fragrance and begin to sizzle.
Add the drained rice to the pan. Stir gently and toast the rice with the cumin seeds for 2-3 minutes until the grains become aromatic and lightly coated with ghee.
Pour in 2 cups of water and add salt. Stir once gently and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 15 minutes without lifting the lid.
After 15 minutes, turn off the heat and let the rice rest covered for an additional 5 minutes.
Remove the bay leaf. Fluff the rice gently with a fork to separate the grains.
Garnish with chopped fresh coriander leaves and serve hot.
