Jeera Rice Recipe
Fragrant, aged basmati rice scented with cumin seeds.
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Ingredients
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Rice preparation
Cooking
Method
Rice preparation
- 1
Rinse and soak
Measure 2 cups aged basmati rice into a bowl. Rinse under cold running water, gently swishing, until the water runs nearly clear (about 3–4 rinses). Drain. Cover with 3 cups cold water and soak for 20–30 minutes. After soaking, drain the rice thoroughly in a fine-mesh sieve and set aside.
Cooking
- 2
Bloom whole spices
Heat a medium heavy-bottomed pot or saucepan over medium heat. Add 2 tablespoons ghee or neutral oil and warm until shimmering. Add 2 teaspoons cumin seeds and let them sizzle for 20–30 seconds until fragrant and slightly darker (do not burn). Add 3 green cardamom pods, 2 cloves, and 1 bay leaf and fry for another 15 seconds to bloom their aroma.
- 3
Toast rice briefly
Add the drained basmati rice to the pot and gently stir for 1 minute so grains are coated with the ghee and lightly toasted. This helps keep grains separate and enhances aroma.
- 4
Add water and simmer
Carefully pour in 3.5 cups hot water (or boiling water) and add 1 teaspoon salt. Stir once gently to combine, bring to a rolling simmer over medium-high heat. Once it comes to a boil, reduce heat to low so the surface shows small bubbles but is not vigorously boiling. Cover the pot with a tight-fitting lid.
- 5
Cook and steam
Cook undisturbed for 12–14 minutes, or until water is absorbed and rice is tender. Turn off the heat and let the pot rest, covered, for 8–10 minutes to steam and settle.
- 6