Indian · Free
Jeera Rice (Cumin Rice)
Fluffy basmati rice tempered with toasted cumin seeds in ghee for a simple, aromatic side that pairs with almost any curry. Quick and foolproof, it elevates an everyday meal in minutes.
****+
Prep 10 min · Cook 20 min
Method
Rinse the rice gently in cool water until it runs clear, then soak in fresh water for 15 minutes and drain well. This step is what gives long, separate grains.
Heat the ghee in a heavy pot over medium heat until melted and hot but not smoking.
Add the cumin seeds, cloves, cinnamon, cardamom, and bay leaf. Let them sizzle for 20 to 30 seconds until the cumin turns fragrant and just begins to darken; watch closely so it does not burn, which would turn it bitter.
Add the ginger, green chili, and sliced onion, if using, and cook for 2 to 3 minutes until the onion softens and turns light golden.
Add the drained rice and stir very gently for about 1 minute so each grain is coated in the fragrant ghee.
Pour in the water and salt and stir once to level the rice. Bring to a boil over high heat.
As soon as it boils, lower the heat to the lowest setting and cover with a tight-fitting lid.
Cook undisturbed for 12 to 14 minutes until all the water is absorbed and the grains are tender. Do not lift the lid or stir while it cooks.
Turn off the heat and let the rice rest, covered, for 5 minutes so the steam evens out the texture.
Fluff gently with a fork, lifting rather than stirring, and garnish with cilantro. Serve hot alongside dal or any curry.
Chef's tips
- Toasting the cumin until just fragrant is key; take it too far and the rice turns bitter.
- The 1:1.6 rice-to-water ratio yields perfectly fluffy grains every time.
- Ghee gives the best aroma, but a neutral oil works if you need it dairy-free.
Cooking times vary by equipment -- cook to temperature and to taste.
