Cumin Rice
Cumin-Jeera Rice
Jeera is the Indian name for Cumin seeds. It is commonly used in Indian cuisine as a spice for its flavour and aroma.
The main ingredients used in Jeera Rice Recipe Restaurant Style, are rice, cumin seeds and ghee. It is a super simple quick recipe to make fluffy, non-sticky and flavourful jeera rice every time. Jeera rice is a flavoured Indian rice dish made by cooking basmati rice with onion, ghee (clarified butter), cumin & other Indian spices. This recipe is a nice option on days when you do not want to eat plain boring steamed rice.
Basmati rice is flavoured with ghee, cumin seeds, and other aromatic spices to create a lovely side dish that compliments curries, dhal, or any Indian dish.
- 1 Cup Long-Grain Basmati Rice
- 21/4 Cups Cups Boiling Water
- 2 Tbles Ghee / Clarified butter
- 1 Onion (Thinly Sliced)
- 1 Bay Leaf
- 1 Cinnamon Stick
- 2 Cardamom Pods
- 2 Tsps Whole Cumin
- Salt to Taste
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Wash rice under running tap water 2-3times, until water comes clean.
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Soak rice for 30 minutes.
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In a deep heavy bottom pan heat ghee.
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Add the sliced onion, bay leaf, cinnamon stick, cardamom pods, and the whole cumin together with a good pinch of salt. Sauté for about 5 minutes until the onions are soft and translucent.
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Drain rice well in a colander. Add the drained rice to the pot.
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Toss the rice so that it’s well coated in the ghee.
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Add the boiling water and salt. Let it come to a boil.
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Reduce heat/flame and close the lid. Cook it on low heat for 10-12 minutes.
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Keep it covered and rest undisturbed for 10 minutes.
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Fluff the rice using a fork. Sprinkle with chopped coriander.
Ingredients for Jeera Rice
- Basmati Rice – the better the quality of basmati, the better would be its aroma and hold after cooking.
- Ghee – otherwise known as Clarified Butter
- Onion Very Thinly Sliced
- Jeera (Cumin)
- Cardamom
- Cinnamon
- Bay Leaf
- Water
- Salt
How to Make Jeera Rice
- Wash rice in cold water to get rid of excess starch on the exterior of the grains
- Soak the washed rice in water for at least 30 minutes or an ideal 2 hours if you can plan ahead.
- Drain the soaked rice well in a colander
- Heat ghee and add the spices – cardamom, cinnamon, bay leaf, green chilli, cumin and onion together with a good pinch of salt.
- Sauté for about 5 minutes until lightly golden and then add the soaked rice.
- Toss it well for a couple of minutes and add water to submerge it. Add Salt.
- Cover it and let it come to a boil. On low flame let it cook for 10-12 mins minutes on medium heat until all of the water has been absorbed.
- Feel free to add a knob or two of butter for a richer flavour.
- Fluff up with a fork and serve with your favourite curry.
