ReceptnaptárJeera rice (cumin rice)
Jeera rice (cumin rice) is the most popular side dish in Indian restaurants: fragrant, separate-grained basmati rice flavoured with cumin seeds fried in ghee. Simple but a world apart in flavour from plain boiled rice, and ideal beside curry, dal or tandoori.
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Ingredients
Method
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- Rinse the rice in cold water several times until the water is almost clear, then soak for 15-20 minutes and drain.
- In a heavy-based pan melt the ghee over medium heat and fry the cumin seeds for 20-30 seconds until fragrant and sizzling.
- Add the bay leaf, cardamom and cinnamon and fry for 15 seconds.
- Add the rice and fry for 1-2 minutes, stirring, so every grain is coated in fat.
- Pour in the water, add the salt, bring to the boil, then cook tightly covered over low heat for 12-15 minutes without lifting the lid.
- Take off the heat, rest covered for 5 minutes, fluff with a fork and serve sprinkled with coriander.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse basmati well so it is starch-free and fluffy.
- The rice to water ratio is 1:1.5-1.75; the exact ratio affects the texture.
- Don't lift the lid while cooking, as the steam cooks the rice.
- After resting, fluff with a fork, not a spoon, so the grains don't break.
Frequently asked questions
What is the difference between jeera rice and plain rice?
Jeera rice is seasoned with cumin fried in ghee; plain rice is just boiled in water.
How do I get fluffy rice?
Rinse, soak and use the right water ratio; don't use too much water.
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