Jeera Rice
Veg
Basmati rice cooked with whole cumin seeds toasted in ghee until they splutter and release their smoky, earthy fragrance, then the soaked rice added and cooked in measured water until each grain is separate and perfumed. The simplest and most universal of North Indian rice preparations; on the Punjabi thali it accompanies dal makhani, kadhai paneer, or chicken curry as the rice alternative to roti. The cumin aroma lifts an otherwise plain rice into something fragrant and appetite-opening. Made daily across Punjabi homes, dhabas, and restaurants from Amritsar to Ludhiana.
Cuisines
Haryanvi
Awadhi
Himachali
Banarasi
Bihari
Dogri
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee or vegetable oil |
| 1 teaspoon | cumin seeds |
| 2 cups | water |
| — | salt to taste |
| 1 tablespoon | chopped coriander leaves |
Instructions
- 1 Wash the basmati rice thoroughly under running water until the water runs clear.
- 2 Soak the rice in enough water for 20 minutes, then drain.
- 3 Heat ghee or oil in a heavy-bottomed pan over medium heat.
- 4 Add cumin seeds and let them splutter for a few seconds until fragrant.
- 5 Add the soaked and drained rice to the pan, stirring gently to coat the rice with ghee and cumin.
- 6 Pour in 2 cups of water and add salt to taste.
- 7 Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes.
- 8 Turn off the heat and let the rice sit, covered, for another 5 minutes.
- 9 Fluff the rice gently with a fork and garnish with chopped coriander leaves before serving.
Tips
For extra flavour, add a bay leaf or a small cinnamon stick while cooking the rice.