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Jeera rice

  • 2 T Ghee
  • 1 t Cumin Seed
  • 4 Dried Red Chilis
  • 3-cm Cinnamon Stick
  • 2 Cardamom Pods, crushed
  • 2 Bay Leaves
  • 200 g Dry Basmati Rice, rinsed and soaked 20 minutes
  • 1/4 t Medium-Grain Salt
  • 500 g Water
  • For Garnishing
    • Cilantro Leaves, chopped
  1. Temper spices. Heat ghee in saucepan over medium heat. Add cumin seed, and temper until they crack. Stir in remaining spices and temper for a few seconds.
  2. Toast rice. Stir in rice to coat evenly. Fry 1 minute.
  3. Cook. Add water and salt. Bring to boil, cover, and reduce heat to low. Cook 15 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes.
  4. Fluff rice with a fork.
  5. Garnish with cilantro and serve.

The oil is hot enough when adding one cumin seed to the oil causes the seed to crack immediately.

  1. Jain, Manjula. "Jeera Rice (Cumin Rice)." Manjula's Kitchen. 9 December 2015. ↩