Jeera rice

Name: Jeera rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: India
Ingredients: 300 g Basmati rice; 2 tbsp Ghee; 2 tsp Cumin seeds; 1 Bay leaf; 2 Green cardamom pods; 3 Whole cloves; 1 Cinnamon stick; 2 tbsp Fresh coriander, chopped; Salt (to taste)

Fluffy basmati rice tempered with cumin seeds and whole spices in ghee, the classic side for any Indian curry.

45 min25 prep · 20 cook
EasyDifficulty
320 kcalper serving

Ingredients

4 servings

Basmati rice300 g
Ghee2 tbsp
Cumin seeds2 tsp
Bay leaf1
Green cardamom pods2
Whole cloves3
Cinnamon stick1
Fresh coriander, chopped2 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Rinse the rice until the water runs clear and soak it.
2
Heat the ghee and fry the cumin seeds until they crackle.
3
Add the bay leaf, cardamom, cloves and cinnamon, then the drained rice, and stir gently to coat.
4
Pour in 540 ml hot water with salt and bring to the boil.
5
Cover and cook over a very low heat until the water is absorbed.
6
Rest covered, then fluff with a fork and scatter with coriander.

Tips and questions

Why soak the rice?: Soaking helps basmati cook evenly and grow long without breaking, so the grains stay separate.
Can I use oil instead of ghee?: Yes, a neutral oil or butter works; ghee just adds a nutty richness.

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Jeera rice

Ingredients

Steps

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