📝 About This Recipe
Jeera Rice is a beloved staple of North Indian cuisine, celebrated for its delicate aroma and the nutty, earthy punch of toasted cumin seeds. This elegant side dish transforms humble long-grain Basmati into a fluffy, buttery masterpiece where every grain stands distinct and infused with whole spices. It is the ultimate comfort food that bridges the gap between everyday home cooking and the sophisticated flair of a high-end Indian restaurant.
🥗 Ingredients
The Rice
- 1.5 cups Aged Basmati Rice (extra long grain preferred)
- 2.75 cups Water (room temperature)
- 1 teaspoon Salt (adjust to taste)
The Aromatics
- 2 tablespoons Ghee (can substitute with neutral oil for vegan option)
- 1.5 tablespoons Cumin Seeds (Jeera) (fresh and whole)
- 1 inch Cinnamon Stick (whole)
- 3 pieces Green Cardamom Pods (slightly crushed)
- 3 pieces Cloves (whole)
- 1 piece Bay Leaf (Tej Patta) (dried)
- 1-2 pieces Green Chili (slit lengthwise for subtle heat)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place the Basmati rice in a large bowl and rinse it under cold running water 3-4 times, gently swirling with your fingers 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 fresh water for at least 20-30 minutes. This ensures the grains expand to their maximum length during cooking.
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3
After soaking, drain the rice completely using a fine-mesh sieve and set it aside for 5 minutes to air dry slightly.
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4
In a heavy-bottomed pot or a deep skillet with a tight-fitting lid, heat the ghee over medium heat until it shimmer.
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5
Add the cumin seeds to the hot ghee. They should sizzle immediately. Fry for 30-45 seconds until they turn a deep golden brown and become highly fragrant, 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
Gently add the drained rice to the pot. Using a silicone spatula, sauté the rice in the spiced ghee for 2 minutes. This coats each grain in fat, which helps keep them separate.
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8
Pour in 2.75 cups of water and add the salt and slit green chili. Stir once very gently to combine.
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9
Bring the mixture to a rolling boil over medium-high heat.
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10
Once boiling, turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid. If your lid is loose, place a clean kitchen towel between the pot and the lid to create a seal.
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11
Cook undisturbed for exactly 12-15 minutes. Do not open the lid to check, as the steam is vital for the cooking process.
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12
Turn off the heat and let the pot sit, still covered, for 10 minutes. This allows the moisture to redistribute and the grains to firm up.
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13
Remove the lid and gently fluff the rice with a fork, taking care not to break the long grains.
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14
Drizzle with lemon juice and garnish with freshly chopped cilantro before serving hot.
💡 Chef's Tips
Always use aged Basmati rice; the older the rice, the fluffier and less sticky the result will be. Do not skip the soaking step as it is the secret to achieving those characteristic long, elegant grains. If you accidentally burn the cumin seeds, discard the batch and start over; burnt cumin will make the entire dish bitter. For an extra rich flavor, you can use half water and half vegetable broth to cook the rice. Avoid over-stirring the rice while it is cooking or immediately after, as the grains are fragile when hot and will break.
🍽️ Serving Suggestions
Pair with a rich and creamy Dal Makhani for the ultimate vegetarian comfort meal. Serve alongside Butter Chicken or Chicken Tikka Masala to soak up the luscious gravy. Accompany with a side of cooling Cucumber Raita and a spicy mango pickle. Works beautifully as a base for a 'Bowl' style meal with roasted chickpeas and fresh kachumber salad. Enjoy with a glass of chilled Sweet Lassi or a salted Mint Chaas.