Photograph of the finished Jeera rice

India · Cơm basmati rang cumin Jeera rice

Jeera rice

35 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 14.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Ghee Ghee ⅓ cup
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Onion Onion 1.2
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Rinse the basmati rice until the water runs clear, then soak it for 30 minutes; soaking it for long enough will allow the grains to almost double in length when cooked.
  2. 2 Simmer cumin seeds in ghee for 30 seconds until they pop and turn brown; if the cumin is still pale, the full aroma hasn't been released.
  3. 3 Add bay leaves, cinnamon, and thinly sliced onions, and sauté for 5 minutes until the onions are lightly golden.
  4. 4 Pour in the drained rice, stir gently for 2 minutes, then add 170 ml of hot water and season with salt.
  5. 5 Bring to a boil, then reduce heat to the lowest setting, cover and simmer for 12 minutes, then let it rest for 10 minutes before stirring with a fork.

With an appliance

  • Microwave 35 min

    Replace step 5: Add the roasted rice and 170 ml of hot water to a bowl with a steam vent, microwave at 700 W for 10 minutes, then leave the lid on for 10 minutes; stir with a fork to prevent the basmati grains from breaking.

Start cooking