Jeera Basmati Rice is a simple and fragrant rice dish made with fluffy basmati rice, cumin seeds, whole spices, onions, green chillies and ghee. It makes an easy accompaniment to dal, meat curries, or vegetables and can also be enjoyed on its own.
- Serves: 4 People
- Prep Time: 10 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1.5 cups Basmati rice, washed
- 1 medium Onion, thinly sliced
- 1 tablespoon Ghee
- 2 whole Bay leaves
- 3–4whole Cloves
- 1 tablespoon Cumin seeds
- 1 teaspoon Salt
- 2 whole Green chillies, halved
- 3 cups Boiling water
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
7 g -
Carbohydrates
58 g -
Protein
6 g -
Fiber
2 g -
Sugar
2 g -
Sodium
590 mg
Procedure
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5 minutesMark As Complete
Prepare the Rice
Wash the basmati rice several times until the water runs relatively clear. Drain the rice well and keep it ready while preparing the aromatics. Washing the rice helps remove excess surface starch and contributes to a lighter, fluffier texture.
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5 minutesMark As Complete
Prepare the Onion and Chillies
Peel the onion and slice it thinly into even pieces. Cut the green chillies through the middle to make smaller pieces, keeping the seeds if you prefer a spicy rice. Set the prepared onion and chillies aside while the pan heats.
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2 minutesMark As Complete
Heat the Ghee
Place a suitable pan over medium heat and add the ghee. Allow it to melt and become hot without letting it smoke. You can substitute the ghee with cooking oil if preferred, but ghee gives the rice a richer aroma and flavor.
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2 minutesMark As Complete
Temper the Spices
Add the bay leaves, cloves and cumin seeds to the hot ghee. Let the whole spices sizzle gently until the cumin seeds begin to pop and release their fragrance. Keep the heat controlled so the spices become aromatic without burning.
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4 minutesMark As Complete
Cook the Onion
Add the sliced onion to the tempered spices and stir well to coat it with the ghee. Season with the salt and cook until the onion changes color slightly and begins to soften. The onion should be lightly browned rather than deeply caramelized for this simple rice.
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1 minuteMark As Complete
Add the Chillies
Add the halved green chillies to the pan with the onions and spices. Stir them through the mixture so their flavor and heat are distributed throughout the rice. Cook briefly to soften the chillies while keeping their fresh aroma.
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2 minutesMark As Complete
Add the Rice
Add the washed and drained basmati rice to the pan and gently stir it into the onion and spice mixture. Cook the rice with the aromatics for about one minute so each grain becomes lightly coated with the seasoned ghee. Stir gently to avoid breaking the grains.
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5 minutesMark As Complete
Add the Water
Pour three cups of boiling water into the pan, using roughly twice the volume of water to rice. Stir gently and bring the mixture to a full boil. Once boiling, reduce the heat to low and prepare to cover the pan for gentle cooking.
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8–10 minutesMark As Complete
Simmer the Rice
Cover the pan with a lid and let the rice simmer gently over low heat until the water is absorbed and the grains are tender. After a few minutes, gently turn the rice once to distribute the grains evenly. Avoid frequent stirring, as this can make the cooked rice sticky.
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5 minutesMark As Complete
Rest and Serve
Once the rice is cooked and fluffy, turn off the heat and keep the pan covered. Let the rice rest for about five minutes so the remaining steam can finish the cooking and settle the grains. Fluff gently before transferring the jeera basmati rice to a serving dish.
