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.
1. Long grained (basmati) rice – 2 cups
2. Jeera/cumin seeds – 1 tbsp
3. Shallots/small onion – 3, finely sliced
6. Coriander leaves – for garnish
• Wash the rice well, drain excess water and keep aside.
• In a large bottom pan, heat ghee and add jeera.
• Then add sliced onions and sauté till translucent.
• 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 accordingly.
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