Jeera basmati rice is a simple, fragrant Indian rice dish made with cumin seeds, whole spices, and ghee. It’s quick to prepare and pairs perfectly with curries, dals, and grilled dishes.
- Serves: 2–3 People
- Prep Time: 10 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 1 cup Basmati rice
- 2 cups Water
- 1 tbsp Ghee (or oil/butter)
- 4 pieces Cloves
- 2 pieces Black cardamom
- 4 pieces Green cardamom
- 2 tsp Cumin seeds (jeera)
- 0.25 tsp Hing (asafoetida)
- 2 pieces Bay leaves
- 5 pieces Green chillies, chopped (optional)
- 1 tsp Salt (or to taste)
- Fresh coriander, chopped (for garnish)
For Dressing
Nutritional Information
-
Calories
230 kcal -
Protein
5 g -
Carbohydrates
48 g -
Fat
4 g -
Fiber
2 g -
Sodium
250 mg
Procedure
-
5 minutesMark As Complete
Wash and soak rice
Wash the basmati rice several times until the water runs clear. Soak the rice in cold water for a few minutes, then drain.
-
3 minutesMark As Complete
Prepare aromatics
Chop the green chillies and coriander. Keep coriander aside for garnishing.
-
2 minutesMark As Complete
Heat spices
Heat a pan on low heat. Add bay leaves, cloves, black cardamom, green cardamom, and cumin seeds. Let them release their aroma.
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1 minuteMark As Complete
Add ghee and seasoning
Add ghee to the pan and allow it to melt. Add hing and salt, mixing gently.
-
2 minutesMark As Complete
Toast rice
Add the drained rice to the pan and stir gently for about a minute so the grains are coated with the ghee and spices.
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1 minuteMark As Complete
Add chillies and coriander
Add chopped green chillies and a small amount of coriander. Stir briefly.
-
10 minutesMark As Complete
Cook rice
Add two cups of water. Bring to a boil, then cover with a lid and simmer on low heat until all the water is absorbed and the rice is fluffy.
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1 minuteMark As Complete
Serve
Turn off the heat, fluff the rice gently, garnish with remaining coriander, and serve hot.
