Perfect Jeera Rice Recipe
Servings 4 servings
Equipment
- Dutch Oven
Ingredients
- 1 cup long-grain basmati rice
- 2-1/4 cup Water
- 2 tablespoon Ghee / Clarified butter
- 1 Bay leaf
- 1 stick Cinnamon
- 1 green chilli
- 1 black cardamom
- 2 teaspoon Jeera/ Cumin
- salt to taste
Instructions
- Wash rice under running tap water 2-3 times, until water comes clean.
- Soak rice for 30 minutes.
- In a deep heavy bottom pan or dutch oven heat ghee.
- Add cinnamon, bay leaf, black cardamom, green chilli, and cumin. Saute for a minute until aromatic.
- Drain rice well in a colander. Add drained rice to the pot.
- Toss the rice well in the oil, so that rice gets coated well in ghee.
- Roast rice for 2 minutes, tossing in between to prevent it from browning.
- Add warm water, salt. Let it come to a boil.
- Reduce heat/flame and close the lid. Cook it on low heat for 10-12 minutes.
- At the end of 12 minutes, there would barely be any water left.
- Keep it covered and rest undisturbed for 10 minutes.
- Fluff rice using a fork. Sprinkle chopped coriander.
Video
Notes
- Soak rice for a good 2 hours for an optimal result
- Do not over saute the spices. Spices such as cumin tend to burn easily and spoil the taste of the dish they are used in
- Important to toss the rice well along with the spices so that the ghee coats each grain of rice.
- When you notice there is little water left after cooking the rice for around 10 minutes, switch it off and leave it to rest. The residual heat will take care of getting rid of any excess water.
- Since rice is more and some good tossing is involved, go for a deep bottom pan or a Dutch oven.