Jeera Rice
Jeera Rice is a fragrant and flavorful Indian rice dish made with aromatic basmati rice, toasted cumin seeds, and warm spices. The word jeera means cumin in Hindi, and this simple preparation highlights the nutty, earthy flavor of cumin while creating a beautifully fluffy rice that pairs perfectly with rich curries and saucy dishes.
- Serves
- 4-6
Directions
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Prepare the Rice: Place the basmati rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. This removes excess starch and helps create light, fluffy grains. Transfer the rice to a bowl and cover with cold water. Let soak for 20 to 30 minutes, then drain well.
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Toast the Spices: Heat the ghee in a medium saucepan over medium heat. Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Cook for 30 to 60 seconds until the spices become fragrant and the cumin seeds begin to sizzle.
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Cook the Rice: Add the drained rice to the saucepan and gently stir to coat the grains with the spiced ghee. Toast the rice for 1 to 2 minutes. Add the water or broth and salt. Bring to a boil, then reduce the heat to low. Cover tightly with a lid and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender.
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Rest and Fluff the Rice: Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes. This allows the steam to finish cooking the grains and creates a fluffy texture. Remove the whole spices, if desired, and gently fluff the rice with a fork.
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Garnish and Serve: Transfer the Jeera Rice to a serving bowl and garnish with fresh cilantro. Serve warm alongside Chicken Tikka Masala, Chana Masala, and Raita.
From Shawnie's class “Indian Classics”
