📝 About This Recipe
Jeera Rice is a staple of North Indian cuisine, celebrated for its delicate aroma and the nutty, earthy punch of toasted cumin seeds. This restaurant-style version uses long-grain Basmati rice, aged to perfection, and bloomed spices to create a side dish that is far more than the sum of its parts. Each grain remains distinct, fluffy, and infused with the warmth of clarified butter, making it the ultimate canvas for rich dals and spicy curries.
🥗 Ingredients
The Grains
- 1.5 cups Aged Basmati Rice (long-grain variety preferred)
- 2.75 cups Water (for cooking the rice)
The Tempering (Tadka)
- 2 tablespoons Ghee (clarified butter; can substitute with neutral oil for vegan)
- 1.5 tablespoons Cumin Seeds (Jeera) (fresh and aromatic)
- 3 pieces Green Cardamom Pods (slightly crushed)
- 1 inch Cinnamon Stick (whole)
- 3-4 pieces Cloves (whole)
- 1 piece Bay Leaf (Tej Patta) (dried)
- 2 pieces Green Chilies (slit lengthwise for a subtle kick)
Seasoning and Garnish
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Lemon Juice (helps keep grains white and separate)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Place the Basmati rice in a large bowl and rinse it under cold running water 3-4 times until the water runs clear. This removes excess surface starch and prevents stickiness.
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2
Soak the rinsed rice in 3 cups of water for exactly 30 minutes. This ensures the grains expand to their full length during cooking.
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3
After 30 minutes, drain the soaking water completely using a fine-mesh sieve and set the rice aside.
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4
In a heavy-bottomed pot or a deep pan, heat the ghee over medium heat until it melts and begins to shimmer.
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5
Add the cumin seeds to the hot ghee. They should sizzle immediately. Fry them for about 30 seconds until they turn a deep golden brown and become highly aromatic, but be careful not to burn them.
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6
Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for another 30 seconds to release their essential oils into the fat.
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7
Add the slit green chilies and the drained rice to the pot.
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8
Gently sauté the rice in the spiced ghee for 2 minutes. Stir carefully with a silicone spatula to avoid breaking the delicate grains; this coats each grain in fat, ensuring they stay separate.
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9
Pour in 2.75 cups of water, add the salt, and the lemon juice. Stir once to combine.
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10
Bring the water to a rolling boil over high heat.
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11
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid.
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12
Simmer undisturbed for 12-15 minutes. Do not open the lid during this time as the steam is crucial for even cooking.
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13
Turn off the heat and let the pot sit, covered, for an additional 5 minutes. This allows the moisture to redistribute.
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14
Open the lid and gently fluff the rice with a fork, starting from the edges and moving inward.
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15
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use aged Basmati rice (look for 'aged 2 years' on the label) for the best texture and aroma. Never skip the soaking process; it is the secret to those long, elegant restaurant-style grains. If your cumin seeds turn black, they are burnt and will taste bitter—it is better to start over than to ruin the dish. For an extra rich flavor, you can use half water and half vegetable broth to cook the rice. Use a wide, shallow pot rather than a deep, narrow one to prevent the weight of the rice from crushing the bottom grains.
🍽️ Serving Suggestions
Pair with a creamy Dal Tadka or Dal Makhani for the ultimate comfort meal. Serve alongside a spicy Paneer Butter Masala or Chicken Tikka Masala. Accompany with a side of cooling Cucumber Raita and a crisp Boondi Salad. Works beautifully with a splash of fresh lime and a side of mango pickle (Achaar). Enjoy with a glass of chilled sweet or salted Lassi.