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Jeera Rice

Delectable and aromatic cumin tempered rice that is simple enough for your daily lunch box and special enough to accompany your festive dishes
Course Main Course
Cuisine North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 2 cups basmati rice (I used sela basmati) *see notes
  • 1 medium big onion, thinly sliced
  • 2 teaspoon cumin seeds
  • 1 bay leaf
  • 4 cloves
  • 1 inch cinnamon or cassia bark
  • 1 black cardamom
  • a few drops of lime juice
  • 4 cups water, freshly boiled
  • 1 level teaspoon salt (or to taste)
  • 2 tablespoon ghee

Instructions

  • Wash the rice in 2-3 changes of water and soak in plenty of fresh water for 20 minutes. Then drain and keep aside. Bring the 4 cups of water to a boil and keep ready
  • Heat ghee in a heavy based kadai/pan, reduce heat and toss in the cumin seeds, bay leaf, cinnamon or cassia bark, cloves and black cardamom one by one and let them sizzle for a few seconds between each addition.
  • Add the sliced onions and fry till they turn pale/translucent. Add the drained rice and fry for a minute or two or until the ladle begins to feel heavy
  • Add the freshly boiled water, salt to taste and a few drops of lime juice (it helps brighten up the rice). Bring the mixture to a rolling boil, then reduce the heat to a simmer, cover the pan with a well, tight fitting lid and cook for 5 minutes. Keep a timer! Then turn off the heat and leave the pan undisturbed for 15 minutes (if you are using regular basmati rice) or 20-22 minutes for sela basmati
  • Once done, gently fluff up the rice with a fork and cover the pan for 1-2 minutes to help the flavours mix together. Serve hot with any accompaniment of your choice