Jeera Rice (Cumin Rice)

Jeera Rice (Cumin Rice)

Ingredients

• 1 cup basmati rice

• 2 cups water

• 1½ tablespoons ghee or oil

• 1 teaspoon cumin seeds (jeera)

• 1 small bay leaf

• 1–2 cloves

• 1 small cinnamon stick

• Salt to taste

Optional (for extra aroma)

• A few cashews

• 1 green chilli, slit

• A pinch of asafoetida (hing)

• Fresh coriander leaves

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Method

1. Wash and soak the rice
   Rinse the basmati rice until the water runs clear. Soak it for 20 minutes, then drain. This helps the rice cook evenly and stay fluffy.

2. Heat the ghee
   In a pan or pressure cooker, heat ghee on medium flame. Add cumin seeds and let them crackle—this is where the magic aroma starts.

3. Add whole spices
   Drop in the bay leaf, cloves, and cinnamon. Sauté for a few seconds until fragrant. If using cashews or green chilli, add them now.

4. Add rice
   Add the drained rice and gently sauté for 1–2 minutes so each grain gets coated with ghee.

5. Cook the rice
   Pour in water and add salt. Mix once, cover, and cook until the rice is done and all water is absorbed.

   • In a pressure cooker: 1 whistle on low flame

   • In a pan: Cook covered for 10–12 minutes on low flame

6. Rest and fluff
   Switch off the flame and let the rice rest for 5 minutes. Gently fluff with a fork.

7. Garnish and serve
   Sprinkle chopped coriander if you like and serve hot.

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Serving tip:
Jeera rice pairs beautifully with dal tadka, paneer curry, rajma masala, chole masala or simple curd. Light, comforting, and full of flavor—perfect for everyday meals.