Name: Jeera Rice with Cumin and Ghee
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups Extra Long Grain Basmati Rice; 2 tbsp Pure Desi Ghee; 1.5 tsp Cumin Seeds (Jeera); 2.75 cups Water; 1 tsp Sea Salt; 1 piece Cinnamon Stick; 3 pieces Green Cardamom Pods; 2 tbsp Fresh Cilantro, chopped

"Fragrant long-grain Basmati rice is tempered with earthy cumin seeds and rich, nutty ghee to create the ultimate Indian side dish. Each grain is perfectly fluffy and separate, carrying the warm aroma of whole spices and clarified butter."

Ingredients

Qty	Item
1.5 cups 300 g	Extra Long Grain Basmati Rice
2 tbsp 30 ml	Pure Desi Ghee
1.5 tsp 3 g	Cumin Seeds (Jeera)
2.75 cups 650 ml	Water
1 tsp 6 g	Sea Salt
1 piece 2 cm	Cinnamon Stick
3 pieces 3 g	Green Cardamom Pods
2 tbsp 5 g	Fresh Cilantro, chopped

How to Make Jeera Rice with Cumin and Ghee

Rinse the Basmati rice under cold water 3 to 4 times until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain completely.

Heat the ghee in a medium heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, and cardamom pods. Wait for the cumin seeds to sizzle and darken slightly, releasing their aroma.

Add the drained rice to the pot. Sauté the grains gently in the ghee for about 2 minutes, ensuring each grain is coated. Be careful not to break the grains.

Pour in the water and add salt. Bring the mixture to a rolling boil.

Once boiling, reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook for 12-15 minutes or until all water is absorbed.

Remove from heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish cooking the grains perfectly.

Remove the whole spices if desired, fluff the rice gently with a fork, garnish with fresh cilantro, and serve hot.

·
Use aged long-grain Basmati rice for the best texture and aroma.
·
The secret to separate grains is to sauté the rice in ghee before adding water to seal the starch.
·
Always use a 1:1.75 or 1:2 rice-to-water ratio depending on the specific brand of rice to avoid mushiness.
·
Do not open the lid or stir the rice while it is simmering to prevent the grains from breaking.

Frequently Asked Questions

How do I prevent the rice from sticking together?

Make sure to wash the rice thoroughly to remove surface starch and avoid over-stirring while it cooks.

Can I make this vegan?

Yes, simply substitute the ghee with a neutral cooking oil or vegan butter, though the flavor profile will change slightly.

Can I cook this in a pressure cooker?

Yes, cook for 1 whistle on high heat with a reduced 1:1.5 rice-to-water ratio, then let the pressure release naturally.

What is the best rice for Jeera Rice?

Long-grain aged Basmati rice is the gold standard for authentic, fluffy Indian Jeera rice.

Video Tutorials

Jeera Rice recipe-How to Make Perfect Jeera Rice-Flavoured Cumin Rice-Easy Jeera Rice Recipe

How To Make Perfect Jeera Rice - Flavoured Cumin Rice | Easy Restaurant Style Jeera Rice Recipe

Jeera Rice recipe | How to Make Perfect Jeera Rice | Flavoured Cumin Rice | Easy Jeera Rice Recipe

JEERA RICE in an Instant Pot

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