Jeera Rice
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 cup Basmati ( long grain) rice
  • Salt as per taste
  • Water for cooking
  • For Tempering:
  • 1 Bay Leaf ( Tejpatta)
  • 2 tea spoon cumin seeds ( Jeera)
  • 3-4 cloves (long)
  • 4-5 green cardamom ( choti elaichi )
  • 1-1.5 inches cinnamon (Dalchini)
  • Oil
  • Note: Preferably Use a kadhai with a transparent lid to cook the Jeera rice to check the cooking status easily.
Instructions
  1. Wash and soak the rice in a vessel for 40 min.
  2. After 40 min, drain out the water and keep the rice aside.
  3. In a kadhai, heat 2-3 tbspoon oil.
  4. Drop a bay leaf, then add other ingredients (cloves,Dal Chini and hari elaichi). Saute the spices for less than a min.
  5. Add cumin seeds into the oil.
  6. Once cumin seeds splutter, add soaked rice ( water is drained out ) and mix it well with tempered ingredients.
  7. Add the water exactly double the quantity of rice. If rice is 1 cup then add 2 cups of water.
  8. Add salt as per the taste and give a nice stir.
  9. Cook the rice on medium flame until first boil
  10. Thereafter lower the flame and cover the lid.
  11. After 4-5 min , just check the rice with small spoon whether cooked or not. Rice wouldn't take more than 4-5 min as we have soaked it for 40 min.
  12. If water is evaporated then switch off the flame and let the rice rest for 2 min.
  13. Then spread the rice carefully on a big plate/tray and let it cool slightly. This is done to ensure that we get rid of extra moisture and rice grains does not turn sticky. Make sure not to break the rice with hard metal ladle.
  14. Garnish with chopped coriander and enjoy it with any kind of gravy of your choice !!
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/jeera-rice/