It’s Monday, not just any ordinary Monday but the one after a long weekend and festival. Sigh. I am on one of the biggest Monday blues. What makes me glad is coming to this blog and writing a recipe so that’s what exactly I am doing. Today’s recipe is a super simple one – Jeera rice. A variation from the boring ordinary steamed rice. The flavour of jeera/cumin seeds shine through the rice, making it quite flavorsome. I usually do not add green chillies or any other spices and let only the cumin work its magic. I also do not add any onions to this recipe – to keep it very simple. Golden fried onions can be added on top to enhance the flavors. Stay tuned to know more about what I served this with 🙂
To make Jeera Rice
What I used –
- Basmati Rice, 1 cup
- Jeera/Cumin Seeds, 2 tsp
- Dried Bay Leaf, 1
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 1” stick
- Oil, 1.5 tsp
- Ghee/Clarified Butter, 1 teaspoon (optional)
- Salt, as required
- Water, 2 cups
How I made –
1. Wash and soak the Basmati rice in 1 cup of water. Set aside for 15-20 mins.
2. In a thick bottomed vessel, heat oil. Add bay leaf, cloves, green cardamom and cinnamon stick. Fry for 10 secs. Add the jeera/cumin seeds. Let them splutter. Add a cup of water and add the water used to soak the rice.
3. Let the water come to a boil. Add salt and reduce the flame to low. Add the soaked basmati rice. Mix well. Keep it closed and cook for 7-10 mins on low flame.
4. Cook on low flame until all the water has evaporated and the rice looks cooked. Do not stir it off right away. Let it rest for 5 mins before mixing it well.
5. Serve hot with a drizzle of ghee/clarified butter on top 🙂
- For added spiciness, cut green chillies can be added to the oil.
- Finely chopped onion can be added and sautéed in the oil as a variation.
- Alternatively golden fried onion can be added to the cooked Jeera rice.
- I add 2 cups of water for each cup of Basmati rice. Adjust as per your usage.
- This goes well with any gravy or dry vegetable made North Indian Style.