Jeera Rice

Jeera means cumin in Hindi and since cumin is used predominantly to make this dish it is known as Jeera Rice. This dish can be prepared with leftover rice.

Serves: 4
Cooking Time: 30 to 40 minutes

Ingredients

Cooking Rice

• 2 cups of matured basmati rice
• 2 cups of water
• 1 teaspoon of cooking oil
• 1/2 teaspoon of cumin powder
• a pinch of salt

Tempering

• 1 and 1/2 teaspoons of cumin seeds
• 8 to 10 curry leaves
• 1 tablespoon of unsalted butter
• 1/2 teaspoons of oil
• 1 tablespoon chopped coriander leaves

Procedure

Cooking Rice
Note: I have used an electric rice cooker for cooking rice, you could also use any saucepan or pot for cooking rice.

• Rinse rice very well till the water runs clear of starch.
• Add water, salt, cumin powder and oil to the washed rice. Mix gently and start cooking the rice.
• As soon as the rice is done. Empty them in a large plate or bowl and let the rice cool down.

Tempering
Note: Tempering should be added when the rice is ready to be served.

• Heat a large pan on high flame.
• Once the pan has heated, add 1/2 teaspoon of oil and a tablespoon of butter.
• Once the butter has melted, add cumin seeds and curry leaves.
• Saute` for a minute or until cumin seeds turn dark brown.
• Lower the flame and add the cooked rice. (If you are using leftover rice, add cumin powder now with the rice).
• Add salt to taste and increase the flame to high again.
• Saute` for 5 to 6 minutes.
• Turn off the flame and garnish with chopped coriander.

Jeera Rice is ready to be served. You can try them with any of the lentils or curries on the website or with your favourite curry.

Tips

• Use the best quality matured basmati rice.
• Normally, Jeera Rice is made in a large flat pan on a high flame. This gives an amazing flavour to the rice because of the pan. If you don't have a large flat pan, you can use a flat saucepan or wok.