Jeera Rice Recipe
A quick and easy recipe for flavorful jeera rice, a north Indian side dish of fluffy basmati rice infused with the aroma of cumin seeds.
Servings: 8 servings
Calories: 179kcal
Equipment
- Large saucepan or pot with tight lid
Ingredients
- 1 teaspoon oil
- 2 teaspoons cumin seeds
- 2 cups raw basmati rice (rinsed in a strainer under running water)
- 4 cups water (at room temperature)
- Salt to taste
Optional ingredients (use all or choose your favorites)
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- A generous pinch saffron
Instructions
- Heat oil in a skillet over medium heat. Add the cumin and optional spices, if using. Saute until the cumin is very aromatic, about a minute.
- Stir in the rice.
- Saute the rice until the grains turn opaque. This will help ensure the grains remain separate after cooking.
- Add water to the pot and then add salt to taste. The rice water should taste a bit saltier than you would like your finished dish to be. Bring the water to a boil over medium high heat.
- Stir the rice occasionally until the rice grains have absorbed most of the water. Cover the pot with a tight lid, turn heat to the lowest setting, and let the rice cook for 15 minutes.
- Let the rice stand 10 more minutes, uncovered, after turning off heat. Fluff the grains of rice with a fork and serve.
Nutrition
Serving: 1 serving | Calories: 179kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg