Jeera Rice (Indian Cumin Rice)
Discover a classic Indian cumin rice made by cooking basmati with ghee, whole spices and toasted jeera for a fragrant, fluffy finish.
Servings: 6
Calories: 276kcal
Ingredients
- 2 cups basmati rice
- 2 tbsp ghee
- 2 tsp cumin seeds
- 1 bay leaf
- 4 green cardamom pods lightly crushed
- 1 tsp salt
Instructions
- Rinse the basmati rice in cold water until the water runs clear, then soak for 20 minutes and drain well.
- Heat the ghee in a saucepan over medium heat. Add the cumin seeds, cardamom and bay leaf and let them sizzle until fragrant, about 10 seconds.
- Stir in the drained rice, coating the grains in the ghee.
- Add 3 cups of water and salt, and bring to a boil. Reduce the heat to low, cover and cook gently (without stirring) for 12 minutes, or until all the water has been absorbed.
- Remove from the heat, cover the pan with a paper towel or clean tea towel, then return the lid - this will stop the steam dripping into the rice. Rest for about 30 minutes for the best, most fluffy results — 10 minutes minimum.
- Fluff gently with a fork and serve.
Notes
Top Tips:
- Soak the rice for 20–30 minutes before cooking
- Use ghee for the best flavour and aroma
- Use the right ratio: 1 cup rice to 1½ cups water
- Don’t stir while cooking to avoid breaking the grains or making the rice mushy
- Rest covered for 10 minutes after cooking as a minimum (up to 60 minutes)
- Fluff gently with a fork before serving
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in portions for up to 2 months. Defrost overnight in the fridge or reheat from frozen
- To reheat: Microwave with a splash of water, covered or in a pan with a splash of water and a lid over a low heat for 2-3 minutes.
Nutrition
Calories: 276kcal | Carbohydrates: 51g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 392mg | Potassium: 98mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg