Aromatic Jeera Rice
A fragrant and flavorful Indian rice dish, featuring cumin seeds, often served as a versatile side to curries and dals. Simple to prepare, yet rich in aroma and taste.
Ingredients
- 2 cup Basmati rice rinsed
- 3.5 cup Water
- 2 tbsp Ghee or vegetable oil
- 1 tsp Cumin seeds
- 2 clove Green cardamom optional
- 1 inch Cinnamon stick optional
- 0.5 tsp Salt or to taste
Instructions
- Rinse Basmati rice thoroughly under cold water until the water runs clear. Drain well and set aside.
- Heat ghee or oil in a heavy-bottomed pot or saucepan over medium heat. Add cumin seeds and let them splutter for about 30 seconds. If using, add green cardamom cloves and cinnamon stick.
- Add the rinsed rice to the pot and stir gently for 1-2 minutes, ensuring each grain is lightly coated with ghee and spices. This helps prevent sticking.
- Pour in the water and add salt. Bring the mixture to a rolling boil. Stir once, then reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes without lifting the lid.
- After 15 minutes, remove the pot from heat and let it rest, still covered, for another 5-10 minutes. This allows the steam to finish cooking the rice.
- Fluff the rice gently with a fork before serving. Serve hot as a delicious side dish.
Notes
For extra flavor, toast cumin seeds in ghee before adding rice. You can also add a pinch of turmeric for a golden hue or a whole green chili for a mild kick. Serve hot with your favorite Indian curry or dal.