Rice flavored with cumin, a simple yet delicious rice preparation, often found on the dinner table in Indian households, with dal, kadhi and many gravies. In this Jeera Rice Recipe, cooked rice is tempered with cumin seeds, garnished with coriander to make an awesome accompaniment for most main course gravies etc.
This recipe calls for cooked rice and the very basic cumin tempering. I have used a combination of ghee and oil for the tempering. I would strongly recommend using ghee for tempering the rice. Little chopped coriander not only adds a gorgeous color to rice but also gives freshness. Since we are using cooked rice and we need to temper them, it should be ensured that the rice is not overcooked, otherwise, they might get mushy and broken. I have used long grain basmati rice. You may use broken or any other variety that you have.
1. Soak rice for 20-30 minutes : Wash 1 cup rice gently but properly. Make sure not to break them while washing. Soak them in enough water. Add juice of half a lemon. Leave for 20-30 minutes.
Tips:Lemon juice ensures that the color of rice remains white.
2. Boil rice : After 20 minutes, discard the water in which rice was soaked. Heat enough water in another pan. Once it comes to a boil, add soaked rice and salt to taste and cook for 6 minutes on low to medium flame. The rice should not become soft. They should be just cooked. Adjust the timing to ensure that rice is not overcooked.
3. Let cooked rice cool down : Pass rice through a strainer and discard all the water. Spread cooked rice on a plate and let them cool down.
Tips:You may pop them in the refrigerator to fasten the above process.
4. Prepare tempering : Heat 1 tbsp oil and 1 tbsp ghee. Add 1 tbsp cumin seeds. Keep the flame low and cook cumin seeds till the crackle.
5. Add cooked rice and garnishing : Add cooked rice. Mix everything very gently. Cook rice for 2-3 minutes. Garnish with chopped coriander and 1 tbsp butter.
6. Bon appétit
PREP TIME 20 minutes
COOK TIME 15 minutes
TOTAL TIME 35 minutes
Wash 1 cup rice gently but properly. Make sure not to break them while washing. Soak them in enough water. Add juice of half a lemon. Leave for 20-30 minutes.
Tip: Lemon juice ensures that the colour of rice remains white.
After 20 minutes, discard the water in which rice was soaked. Heat enough water in another pan. Once it comes to a boil, add soaked rice and salt to taste and cook for 6 minutes on low to medium flame. The rice should not become soft. They should be just cooked. Adjust the timing to ensure that rice is not overcooked.
Pass rice through a strainer and discard all the water.
Heat 1 tbsp oil and 1 tbsp ghee. Add ½ tbsp cumin seeds. Keep the flame low and cook cumin seeds till the crackle.
Add cooked rice. Mix everything very gently. Garnish with chopped coriander and 1 tbsp butter.
Serve jeera rice with dal tadka and aloo tuk.
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars
Looking perfect good presentation
Visitor Rating: 5 Stars