Jeera Rice
Equipment
Ingredients
Ingredients
basmati rice (raw)
200 g
cumin seeds (whole)
5 g
ghee (melted)
30 g
onion (sliced)
100 g
salt (fine)
5 g
water (room temperature)
400 ml
Instructions
Rinse rice
Place basmati rice in a bowl and rinse under cold running water until water runs clear. Drain thoroughly.
Heat ghee and temper spices
Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter for 10-15 seconds.
Sauté onions (optional)
Add sliced onions and sauté until golden brown, about 3-4 minutes.
Add rice and coat
Add drained rice to the pot and gently stir to coat each grain with the ghee and spices.
Season and add water
Add salt and pour in the measured water. Bring to a rolling boil over high heat.
Simmer and cook
Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.
Rest and fluff
Remove from heat and let the rice rest covered for 5 minutes. Fluff gently with a fork before serving.
Serve
Transfer to a serving dish and serve hot as a perfect accompaniment to curries or grilled dishes.
Original recipe
Storage
Store in airtight container. Reheat with a sprinkle of water to restore moisture.
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