JEERA RICE

JEERA RICE (cumin-rice) is an any-occasion side. Weeknight, weekend, dinner party, solo meal - this white rice alternative jazzes up any curry, veggie, or meat. The fried cumin seeds give it a smokey, savory flavor that It’s a low-effort, high-reward recipe that’s ready to be on heavy rotation.

Servings: 4 Total Active Time: 45 minutes

MainPhotoBG.png
 
 
1. Wash the rice until the water runs clear. Leave to soak for 15 minutes. Heat ghee in a pot on medium flame. Add cinnamon, bay leaves, cloves, and cardamom. Cook 2-3 minutes, until bubble form around the spices.

1. Wash the rice until the water runs clear. Leave to soak for 15 minutes. Heat ghee in a pot on medium flame. Add cinnamon, bay leaves, cloves, and cardamom. Cook 2-3 minutes, until bubble form around the spices.

2. Reduce heat to medium-low and add cumin seeds (watch the heat so seeds don’t burn). Cook for 3 minutes until the cumin is toasted and fragrant.

2. Reduce heat to medium-low and add cumin seeds (watch the heat so seeds don’t burn). Cook for 3 minutes until the cumin is toasted and fragrant.

3. Drain the rice and add it to the pot with the spices. Roast, stirring gently and occasionally for 3 minutes. Stirring roughly will lead to broken grains and mushy rice.

3. Drain the rice and add it to the pot with the spices. Roast, stirring gently and occasionally for 3 minutes. Stirring roughly will lead to broken grains and mushy rice.

4. Add 2 1/2 cups of water and salt and stir. Increase the heat to medium-high.

4. Add 2 1/2 cups of water and salt and stir. Increase the heat to medium-high.

5. Once the water has evaporated, reduce the flame to low and cover with a lid. Cook for 5-10 minutes until the rice is fully cooked through.

5. Once the water has evaporated, reduce the flame to low and cover with a lid. Cook for 5-10 minutes until the rice is fully cooked through.

6. Fluff with a fork and gently mix in any of the cumin that may have risen to the top. Can be served warm or room temperature.

6. Fluff with a fork and gently mix in any of the cumin that may have risen to the top. Can be served warm or room temperature.

Jeera Rice (Cumin Rice)

Jeera Rice (Cumin Rice)

Yield: 4-6
Author:
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 2 cardamom pods
  • 1 cinnamon stick 
  • 4 cloves
  • 2 Indian bay leaves 
  • 1 tablespoon cumin seeds
  • 1 1/2 tablespoon ghee 
  • 1 1/4 cups long-grain rice 
  • 1/2 teaspoon salt 

Instructions

  1. Wash the rice until the water runs clear. Leave to soak for 15 minutes. Heat ghee in a pot on medium flame. Add cinnamon, bay leaves, cloves, and cardamom. Cook 2-3 minutes, until bubble form around the spices.
  2. Reduce heat to medium-low and add cumin seeds (watch the heat so seeds don’t burn). Cook for 3 minutes until the cumin is toasted and fragrant.
  3. Drain the rice and add it to the pot with the spices. Roast, stirring gently and occasionally for 3 minutes. Stirring roughly will lead to broken grains and mushy rice.
  4. Add 2 1/2 cups of water and salt and stir. Increase the heat to medium-high.
  5. Once the water has evaporated, reduce the flame to low and cover with a lid. Cook for 5-10 minutes until the rice is fully cooked through.
  6. Fluff with a fork and gently mix in any of the cumin that may have risen to the top. Can be served warm or room temperature.
Previous

Spice Roasted Cauliflower
Next

Pepper Chicken Curry