Jeera Rice
Jeera rice is basmati grains bloomed in whole cumin seeds and ghee. The secret is to toast the cumin until it pops, then coat every dry grain in fat before adding the water, which ensures each piece remains distinct and firm rather than mushy.
- Difficulty
- Easy
- Total time
- 25 min
- Hands-on
- 10 min
- Serves
- 4
Ingredients
- 1.5 cups aged basmati rice
- 2.5 cups water
- 1.5 tbsp ghee
- 2 tsp cumin seeds
- 1 tsp salt
Step by step
Rinse the rice
Place the rice in a sieve and run under cold water, gently swishing with your fingers until the water runs completely clear.
Soak
Let the rice sit in fresh water for 20 minutes, then drain thoroughly.
Temper the cumin
Heat ghee in a pot over medium heat. Add cumin seeds. Once they pop and darken slightly, they are ready.
Toast the grains
Add the drained rice to the pot. Stir gently for 2 minutes until the edges of the grains look translucent and are fully coated in ghee.
Cook
Pour in the water and salt. Bring to a boil, then turn the heat to the lowest setting. Cover with a tight lid.
Rest
Cook for 12 minutes. Turn off the heat and leave the lid on for 10 minutes. Do not peek. Fluff with a fork before serving.
Questions people ask
Why is my rice mushy?
You either used too much water, didn't rinse the starch away, or stirred the rice while it was steaming.
Can I use brown rice?
This technique is designed for basmati; brown rice requires different water ratios and significantly longer cooking times.
Tips
- Always use aged basmati; fresh rice tends to break when stirred.
- If you lack ghee, use a neutral oil, but skip the butter as it burns too quickly.
- Use the handle of a wooden spoon to check the depth of your rice if you aren't using a measuring cup.
Variations
- Aromatic Additions: Toss in one bay leaf or a small cinnamon stick when you add the cumin seeds for a deeper background scent.