Jeera rice is a staple rice preparation of North India; it is also prepared in Pakistan where it is known as Zeera rice. It is an extremely simple rice dish where the main ingredient is jeera or cumin seeds. A great accompaniment to any Indian curry – both vegetarian and non-vegetarian.

This dish has a prominent place in my kitchen and is made every quite frequently since it is so simple. A perfect rice dish for those days when you don’t want to slave away in the kitchen.

Ingredients:

1. Long grained (basmati) rice – 2 cups
2. Jeera/cumin seeds – 1 tsp
3. Shahi jeera/caraway seeds – 1 tsp
4. 2 dried bay leaf
5. Ghee – 2 tbsp
6. Salt; to season
7. Coriander leaves – for garnish (optional)

Method:

• Wash the rice well, drain excess water and keep aside.
• In a large bottom pan, heat ghee and add the bay leaf, cumin and caraway seeds. Cook on low heat for a few seconds till the seeds start to crackle.
• Add the rice and stir for 2 minutes to lightly fry the rice.
• Next add required quantity of water and salt to taste.
• Cook till the rice is done and then remove from flame.
• Garnish with chopped coriander leaves.
• Serve hot.

Note – As with any long grained rice, the general proportion of rice to water is 1:2. But sometimes, 1:1 works fine; so make sure you add water according to packet instructions.

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