If there is one rice dish that is as simple as steamed rice, it is this: Jeera rice or steamed rice flavoured with cumin seeds. There is not a single curry or dal I can think of that doesn’t go with jeera rice. So simple to make and takes just 20 minutes, this versatile dish is a sure keeper.
Jeera rice is a part of most of my thalis, mini thalis, and everyday food. I make it so often, I am surprised I didn’t have this recipe on my blog 🙁
There are two ways of making jeera rice, first method: prepare the cumin tempering and add cooked/leftover rice, and the second method: prepare the cumin tempering, add rice and cook it all together. Both ways tastes great but I prefer the second one. I also add a handful of green peas which makes it more delicious.
Have it with a side dish of your choice and it will surely be a comforting, satisfying meal.
Basmati rice – 2 cups
Cumin seeds (jeera) – 2 tsp
Ghee – 2 tbsp
Bay leaf – 1-2
Cinnamon stick – 1 small
Peas – ¼ cup (optional)
Salt to taste
Water – 3 ½ cups
- Wash the basmati rice thoroughly and drain off all the water
- Heat a thick bottom pan and add ghee. Add bay leaf, cinnamon, and cumin seeds
- Once the cumin seeds splutter, add the rice and mix well
- Add salt and peas
- Add water and bring it to boil
- Cover and cook until the rice is done and the water is completely absorbed (approximately 18-20 minutes)
- Turn off the heat and gently mix everything well
- Serve hot with curry of your choice