Jeera rice recipe | cumin rice | perfect jeera rice recipe
Cooked in just 10 minutes, jeera rice is much more flavorful as compared to plain rice and is a perfect accompaniment to any stew, curry or daal. Make perfect, fluffy jeera rice every time with this quick and easy foolproof method.
What’s a perfect jeera rice?
Perfect jeera rice is aromatic, flavorful and non sticky with separate grains. Perfected over the years, this method results in a perfect jeera rice every time with no guesswork. As the rice has been presoaked, it’s quick too, cooked in just 10 minutes.
For a perfect jeera rice, we start with the main ingredient, rice. The rice has to be good quality extra long/long grain basmati rice, aged for at least 2 years. If it is aged rice, it will be mentioned on the packaging. Long grain, aged basmati rice is a premium rice and will be priced higher than regular rice. It is readily available at most Indian grocery stores.
What is aged rice and why does it matter?
Basmati rice is known for its aroma, flavor, good mouthfeel and long, non sticky grain. It is aged to reduce its moisture content resulting in non sticky rice with fluffy separate grains. Ageing basmati rice also intensifies its flavor and aroma.
Rice to water ratio
To cook basmati rice, the rice to water ratio is 1:2. So, for every cup of raw basmati rice, you need double the amount of water to cook it. This ratio works when the rice has been presoaked.
How to make jeera rice -steps with pictures
In a bowl, add water to the rice. Wash by gently rubbing the rice and drain. Initially, the water is cloudy and it becomes clearer with each wash. Repeat at least 4-5 times till water runs mostly clear.
Next, presoak in fresh water (at least 2cm over the rice) for half an hour. As rice absorbs water during presoaking, its color will change from translucent, creamy white to white. Presoaking the rice reduces the cooking time drastically.
Before starting, heat up the required water and keep it ready.
On a medium flame, heat ghee in a big enough nonstick or heavy bottom stainless steel pot. Using a pot with a wider base gives the rice maximum space to expand, as the rice will elongate to twice its size upon cooking.
Add cumin seeds and sizzle for around 8-10 seconds, taking care not to burn them. Add measured hot water. Adding hot water helps to maintain the cooking temperature in the pot. Turn the flame high. Bring the water to a boil and add salt. Drain rice and add to the boiling water. Mix gently once.
The rice is cooked uncovered on a high flame. Since the rice has been presoaked, it is cooked in just the time it takes to evaporate the water. As it cooks very quickly, do not leave it unattended at any time.
It is normal for the ghee and the cumin seeds to float on the top. Once the water level goes below the rice, gently mix in the ghee and cumin. At this stage, it is very close to being cooked and will cook within 2-3 minutes.
Using a spoon, gently remove rice from the side to check the water level.
When you see the water has completely evaporated, immediately switch off the gas and remove from heat.
Gently fluff to help the steam escape from the bottom of the pot. The residual heat will keep the rice cooking and therefore, it’s very important to leave it uncovered. If the rice is covered at this stage, it will result in sticky and lumpy rice. Let it rest for 5-10 minutes.
Suggestions
Whole spices & nuts – you can add cashews, green/black cardamom or bayleaf along with cumin seeds. Continue with the remaining steps.
Onions – you can also add sliced onions after adding the cumin seeds. Brown them a little before continuing with the remaining steps.
Vegan options – Traditionally, jeera rice is made with ghee, however if vegan, use any neutral oil.
Serving suggestion
Serve with daal, curry or stew of your choice.
Cooking in advance
If you are cooking the rice in advance, do not cover until it has cooled down, or the residual heat will make the rice sticky and lumpy. If possible, spread the rice in a tray to let the steam escape and then store the rice once it has cooled down. This will ensure non sticky rice.
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Jeera (cumin) rice
Equipment
- Pot
Ingredients
- 1 ½ cup long grain, aged basmati rice, washed, presoaked (½ hour) and drained
- 1 ½ -2 tbsp ghee
- 1 ½ tsp cumin seeds
- 3 cups water, hot
- 1 – 1 ¼ tsp salt or as per taste
Instructions
- In a bowl, add water to the rice. Wash the rice and drain. Repeat at least 4-5 times till water runs mostly clear.
- Presoak in fresh water (at least 2cm over the rice) for half an hour.
- Heat up the required water and keep it ready.
- On a medium flame, heat ghee in a big enough nonstick or heavy bottom stainless steel pot. Add cumin seeds and sizzle for around 8-10 seconds, taking care not to burn them. Add measured hot water.
- Turn the flame high. Bring the water to a boil and add salt.
- Drain rice and add to the boiling water. Mix gently once.
- Keep cooking till all the water has evaporated. The rice is cooked uncovered on a high flame. As it cooks very quickly, do not leave it unattended at any time.
- It is normal for the ghee and the cumin seeds to float on the top. Once the water level goes below the rice, gently mix in the ghee and cumin. At this stage, it is very close to being cooked and will cook within 2-3 minutes.
- Using a spoon, gently remove rice from the side to check the water level. When you see the water has completely evaporated, immediately switch off the gas and remove from heat.
- Gently fluff to help the steam escape from the bottom of the pot. The residual heat will keep the rice cooking and therefore, it’s very important to leave it uncovered.
- Let it rest for 5-10 minutes. Serve with daal, curry or stew of your choice.
Nicely explained.
Can’t go wrong with these measurements…perfect!