A recipe for the perfect Jeera Rice or Indian Cumin Rice with deliciously spiced, long, separate grains of rice. This recipe needs just three ingredients, no soaking or prep time, and it goes from scratch to done in just over 15 minutes. You don't need to plan ahead for the perfect meal! A vegan, gluten-free, soy-free and nut-free recipe.
Heat the oil in a large saucepan. Add the cumin seeds and saute for a few seconds. Once they start to change color, add the other spices (if using all or some of them) at this point, one by one, and stir to mix in the end. Otherwise, skip to the next step.
Add the rice to the saucepan and stir-fry for a couple of minutes until the rice starts to turn opaque.
Add four cups of water and the salt, stir, and bring to a boil over high heat.
Cover the saucepan with a tight-fitting lid and turn the heat down to low. Cook for 15 minutes, never removing the lid from the pan.
Once you turn off the heat, don't yet take the lid off. Wait at least 10 minutes, then open and fluff the grains of rice with a fork to separate.
If making this recipe with brown basmati rice, after step 2, add 5 cups of water to the saucepan along with the salt and bring to a boil. Cover with a tight lid and cook 45 minutes over low heat. Let the rice stand 10 minutes before opening.