🇮🇳 Indian recipesSide dish
Jeera Rice
By Groceree
Also known as Cumin Rice · Zeera Rice
Basmati rinsed and soaked, then cooked with cumin seeds crackled in ghee first. The simplest Indian rice, and the one that goes with almost every curry.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 20 min
- Total
- 55 min
Ingredients
basmati rice300 g
cumin seeds2 tsp
ghee2 tbsp
bay leaves1
cinnamon sticks (optional)1- cardamom pods (optional)2
salt1 tsp
water450 ml
fresh coriander2 tbsp
Instructions
- 01
Rinse the in several changes of water until it runs nearly clear, then soak it for 20 minutes and drain.
- 02
Heat the in a heavy saucepan over medium heat and add the . Let them crackle and darken for 20 to 30 seconds — they should smell nutty, not burnt.
- 03
Lightly crush the , if using. Add the leaf and, if using, the and the , and stir for a few seconds.
- 04
Add the drained and stir gently for 2 minutes until every grain is coated and turns translucent at the edges. Meanwhile, bring the to the boil in a kettle.
- 05
Pour in the boiling and the , bring back to the boil, then cover tightly and cook on the lowest heat for 12 minutes.
- 06
Take it off the heat and leave it covered for 10 minutes — do not lift the lid.
- 07
Fluff gently with a fork, chop the , scatter it over and serve.
Notes
- Rinse and soak. It is what gives long, separate grains instead of a sticky mass.
- Crackle the cumin in the fat first. Stirred into cooked rice it tastes raw and dusty.
- Rest it with the lid on. That last ten minutes of steam finishes the grains evenly.
- Vegetable oil in place of the ghee makes it vegan and dairy-free.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 7 g
Estimated from the ingredients.
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