Jeera rice is the perfect comfort food when you're craving something light, tasty, satiating, and easy to whip up. A beloved staple in Indian cuisine, here fragrant basmati rice is cooked with cumin seeds and a few whole spices. It's light and fluffy, with just the right amount of spice, making it a fantastic accompaniment to many Indian curries and dals. You can also savour it simply with a side of pickle, yoghurt, or papad for a delightful meal.
Rinse the basmati rice for about 3 to 4 times in water or until the water runs clear.
Soak the rice in water for 20–25 minutes.
After soaking, use a colander to drain the rice and keep it aside.
Description - Step 2
Fry the spices
Heat some oil or ghee in a sturdy pan or pot. Keep the heat set to medium-low or medium.
Once it’s hot, toss in the cumin seeds and give them a stir. You’ll notice the cumin starting to crackle.
Toss in all the whole spices such as cinnamon, black cardamom, green cardamom, tej patta, star anise (if using), cloves, black peppercorns, and some mace strands.
Fry them for a few seconds until they crackle and fill the air with their wonderful aroma. Just make sure you don’t let them burn.
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Add rice and sauté
Add the soaked rice to the pot and lower the heat. Sauté it gently for 1 to 2 minutes, ensuring the rice grains are coated in the oil or ghee and spices.
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Cook rice
Depending on the quality of your rice, pour in the required amount of water.
Season with salt to taste and mix it all together well.
Remember to taste the water; it should have a slight salty flavour.
Cover the pan or pot with a lid and set it over low to medium-low heat. Let it simmer until the rice grains are nice and tender.
Check the rice while cooking with a fork and add a splash of water if required.
The goal is to have perfectly cooked rice that isn’t mushy.
Description - Step 5
Fluff and garnish
Once it’s done, fluff it up lightly with a fork.
Finally, toss in the coriander leaves and mix gently.
Serve your jeera rice alongside any Indian dal or curry that you love.
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Indian
Easy
Main Course
