Jeera Rice | How to make Jeera Rice | Cumin Rice Recipe

Rice flavoured with Cumin tempered in Ghee

This is one of the simple flavoured rice that you can ever think of making. It's very simple but the taste is so awesome and it can be paired with almost anything and everything from vegetarian side dishes to non vegetarian or at times a simple raita too ! The flavour of the tempered cumin seeds in ghee, ahh writing about it makes me wanna make some for the day but I do have other plans so I am holding on to the thought till I get to make some.. 

Some days I like to have it with a good 'Dal Tadka' some other days a spicy yummy chicken gravy would feel great and some times a paneer butter masala or a mushroom masala also helps :) The great thing about making this rice is you can concentrate on the gravy that you are making after just 5 mins of work on this rice and by the time you finish making the gravy the rice would also be ready. You can make this rice in two ways. Cook (pressure cook or steam) the rice separately and then add the tadka or prepare the tadka and add the rice to the tadka and cook (pressure or steam). I always do it the second way and that's what I have described here. So let's see how to make this yummy easy rice !

Serves: 2 persons

I Took: 

Preparation Time: 5 minutes

Soaking Time: 15 minutes

Cooking Time: 20 minutes

I Used:

Basmati Rice	-	1 cup
Ghee/Oil	-	1 tbsp
Cumin Seeds/Jeera	-	1 tsp
Bay Leaf	-	1 no
Cinnamon	-	1 inch stick
Cardamom	-	1 no
Water	-	2 cups
Salt	-	As needed

The Way:

1. Rinse the rice in water and soak for about 10-15 minutes 

2. Heat ghee/oil in a wide vessel or pressure cooker depending upon how you plan to cook the rice. Add bay leaf, cardamom and cinnamon stick

3. When it splutters add the jeera and allow it to crackle. Take care not to burn, hence keep the flame in medium or low

4. Now the rice and salt. Stir smoothly so that the ghee is coated evenly in the rice throughout. Take care not to break the rice 

5. Add water and give a stir. Check salt. Then cook on low flame till done. The water should get absorbed completely

6. I always use 1:2 ratio to cook basmati rice. If you are cooking by pressure cooker then a tip would be to boil 2 cups of water separately and add to the rice. Cook for just 1 whistle and remove the cooker from the stove and allow the steam to get released naturally before opening the cooker

Cheers,

Chitz