Indian Jeera Rice (Cumin Rice)
Fragrant basmati rice cooked with toasted cumin seeds and aromatic spices. This classic Indian side dish complements any curry perfectly and elevates a simple meal to something special.
Ingredients
- 1 cup basmati rice, rinsed and soaked for 30 minutes
- 2 cups water
- 1 tbsp ghee (or vegetable oil for vegan)
- 1 tsp cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamom pods, lightly crushed
- 2 whole cloves
- 1/2 small onion, finely chopped
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Rinse 1 cup basmati rice thoroughly under cold water until the water runs clear. Then soak it in water for 30 minutes. Drain well after soaking.
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2
Heat 1 tbsp ghee (or vegetable oil for vegan) in a medium saucepan over medium heat. Add 1 tsp cumin seeds and cook until they begin to splutter and become aromatic, about 30 seconds.
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3
Add 1 bay leaf, 1 small cinnamon stick, 2 lightly crushed green cardamom pods, and 2 whole cloves. Sauté for about 30 seconds until fragrant.
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4
Add 1/2 finely chopped small onion and sauté until translucent, about 2-3 minutes.
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5
Drain the soaked rice and add it to the saucepan. Stir gently to coat the rice with the spices and ghee. Sauté for 2 minutes to lightly toast the rice.
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6
Add 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the water has been absorbed.
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7
Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes.
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8
Fluff the rice gently with a fork to separate the grains, being careful not to break them.
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9
Remove and discard the whole spices (bay leaf, cinnamon stick, cardamom pods, and cloves) before serving.
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10
Garnish with 2 tbsp chopped fresh cilantro and serve hot as a side dish with your favorite curry or dal.