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