Vegan Masala Recipe
Jeera Rice Recipe
Jeera Rice is a fragrant, cumin-infused basmati rice dish that serves as a delightful accompaniment to various curries and dals. The gentle warmth of the spices elevates the simple grains, making it a perfect base for any meal.
From the kitchen
What to expect
This Jeera Rice is a staple in many Indian kitchens, offering a simple yet aromatic side that elevates any meal.
Serving idea
Best served simply
Pair with your favorite dal or vegetable curry for a wholesome meal.
Cook the recipe
Method
- 1
In a skillet, heat 1 tsp of oil over medium heat. Add 2 teaspoons of cumin seeds and sauté until they become fragrant, about a minute.
- 2
Stir in 2 cups of raw basmati rice, cooking until the grains turn opaque, which helps in keeping them separate during cooking.
- 3
Pour in 4 cups of water and add salt to taste; the water should taste slightly saltier than desired in the final dish. Bring the mixture to a boil over medium-high heat.
- 4
Stir occasionally as the rice absorbs most of the water. Once nearly absorbed, cover the pot with a tight lid, reduce the heat to the lowest setting, and let it simmer for 15 minutes.
- 5
After cooking, let the rice stand uncovered for an additional 10 minutes. Fluff the grains gently with a fork before serving.
Gather everything first
Ingredients
- •1 tsp oil
- •2 teaspoons cumin seeds
- •2 cups raw basmati rice
- •4 cups water (at room temperature)
- •Salt to taste
- •2 bay leaves
- •4 green cardamom pods
- •4 cloves
- •A generous pinch of saffron
A few useful notes
Notes
- •For a nuttier flavor, consider toasting the basmati rice in the oil before adding water.
- •Leftover jeera rice can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water to revive the grains.
- •Feel free to adjust the spices for more personal touch. Brown rice can be substituted; however, cooking time will be longer—about 35-40 minutes.
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