Jeera rice is a very tasty, simple and easy to make rice recipe subtly flavored with spices. This light rice recipe tastes great with rich Indian curries.
Servings 4 people
- 2 cups basmati rice
- 2.5 cups water May vary depending on the quality of rice
- 2.5 teaspoons cumin seeds
- 2-3 cloves
- 2-3 black peppercorns
- 1-2 black cardamom
- 2 bay leaves
- 1 teaspoon salt adjust as per taste
- 1.5 tbsp ghee/ any cooking oil
- 1/4 cup chopped coriander leaves optional
Wash rice and keep aside.
Heat oil in a pot and add all the spices to it (make sure that the oil is not too hot otherwise the spices will get burnt as soon as you add them). Sauté for a few seconds.
Once the spices turn fragrant, add the rice, water, and salt. Mix everything and let the rice cook uncovered for around 8-10 minutes.
When the water starts bubbling, put the lid on, leaving a small part open so that water doesn’t come out. Let it cook like this for another 5 minutes.
After 5 minutes, cover the pot tightly and let the rice cook covered for 5 more minutes.
Switch off the gas and let the rice remain covered in the pot for 7-8 minutes. After that remove the lid, add chopped coriander leaves. Fluff the rice with a fork and mix coriander leaves with rice.
Serve hot with curries, beans or lentils.
Calories: 394kcal | Carbohydrates: 75g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 596mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg