Jeera rice is literally cumin rice, and a favorite way to prepare rice throughout India and South Asia. A wonderfully and subtly flavored rice that enhances the flavor of many a dull meal!
Ingredients:-
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds, or more to taste (You can use Roy’s spice best quality cumin seed)
- 1 cup dry basmati rice (You can use giftree best quality basmati rice)
- 1 ¾ cups water
- salt to taste
- 3 to 4 tbsps fresh fine chopped coriander leaves
- 1 strand of mace or javithri
- 2 to 3 tbsp ghee or oil
- 1 star anise
Precooking tips
1. Rice to Water Ratio: Here are my time-tested rice to water ratios. These ratios are for aged basmati rice. However if you are unsure of what kind of basmati you have, simply use the same amount you use to cook it plain. Also you may refer the package.
- 1:2 (Rice:water) ratio for cooking aged basmati rice in a pot.
- 1: 1½ cups + 2 tablespoons for cooking aged basmati rice (soaked) in a pressure cooker.
- 1: 1¾ cups cups for cooking aged basmati rice (unsoaked) in a pressure cooker.
2. Choosing rice: Always use the best quality aged basmati rice as it is the key to making fragrant jeera rice. Aged rice grains are less starchy so do not mush up after cooking. If you do not have basmati rice, you can use any other kind of rice that is less starchy. If using newly harvested rice, do not soak and reduce the amount of water.
3.Preparing rice: Rinse the rice well a few times in lot of water. I rinse it thrice. This helps to get rid of the excess starch from the rice grains & makes the rice non sticky. Avoid using the grains without thorough rinse even if they are organically grown.
4.Soaking rice: Soak the rice for at least 20 mins. Refer the package for soaking instructions & time. Well soaked basmati rice grains expand & cook up well to long fluffy grains.
5.Frying Jeera: Saute the Jeera well in ghee or butter along with other spices, on a low flame for 2 to 3 mins to bring out the aroma. This is another key step to make flavorful jeera rice.Frying the spices elevates the flavor & aroma of the entire dish.
6.Frying rice: To make jeera rice always fry the drained rice along with spices on a medium to high flame. While frying do not stir up much as the rice grains may break. This makes the cooked up jeera rice fragrant.
7.Onions: It is totally optional to use onion in the recipe. Yes they do add some flavor but can be skipped as this reduces the preparation & cooking time.
8.Spices: Jeera or cumin is the key in this recipe, but spices like cardamoms, bay leaf, cloves, cinnamon & mace do elevate the flavor of jeera rice to a considerable amount. So I always add these. If you do not have them you may avoid them and make.
Instructions:-
1. Wash rice very well a few times. Drain and soak it for 20 mins. Drain the rice to a colander. Bring 4 cups of water to a boil. Then add some salt. When the water comes to a rolling boil, add the drained rice and cook on a medium high heat until the rice is just done. The rice has to be al dente meaning just cooked and not mushy. Then drain off the rice to a colander and keep it covered.
2. After 2 to 3 mins, fluff up the rice with a fork. You will have al dente cooked soft yet fluffy rice. Cool this completely.
3. Add 1 tbsp butter to a hot pan. Next add star anise, mace, cloves, cinnamon, cardamom, bay leaf and green chili. Saute for 1 to 2 mins.
4. Lower the heat, add jeera.
5. Saute until you begin to smell them good. It takes around 2 to 3 mins. Switch off the stove. If using butter it will froth up, you can just ignore it.
6. Add 1 tbsp more of butter along with finely chopped coriander leaves. If your rice isn’t got enough salt you can add a bit more to the pan.
7. Then add the tempering to the rice. Mix gently all the spices & herbs. Make sure the rice is cooled completely before mixing it otherwise it will clump up and turn mushy.
