Jeera Rice or Cumin Rice Recipe
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped (optional)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
- Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 15-20 minutes. Drain the soaked rice and set it aside.
- In a deep saucepan or a pot, heat ghee or oil over medium heat.
- Add cumin seeds to the hot ghee or oil and sauté them for a few seconds until they start to crackle and become fragrant.
- If using, add the finely chopped onion to the pan and sauté until it turns translucent and lightly golden.
- Add the drained basmati rice to the pan and stir gently to coat the rice with the cumin seeds and oil.
- Pour in the water and season with salt. Give it a gentle stir.
- Increase the heat to high and bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to low and cover the pan with a tight-fitting lid.
- Allow the rice to cook on low heat for about 15-20 minutes, or until all the water is absorbed and the rice is cooked and fluffy. Avoid opening the lid during this time to ensure even cooking.
- After the rice is cooked, turn off the heat and let it rest, covered, for about 5 minutes.
- Remove the lid and fluff the rice gently with a fork to separate the grains.
- Transfer the jeera rice to a serving dish. Garnish with fresh coriander leaves, if desired.
- Serve hot as a side dish with your favorite curry or main course.
Enjoy your aromatic and flavorful jeera rice!
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