Jeera Rice (Cumin Rice) – Indian

Step 1: Heat Oil

Add 1 tablespoon of oil to a pan and heat it over medium heat.

Step 2: Add Whole Spices

Once the oil is hot, add 1 bay leaf, 2 black cardamoms, 1 cinnamon stick, and 1 teaspoon of cumin seeds to the pan.

Step 3: Sauté Spices

Sauté the whole spices for 1-2 minutes until they become fragrant and the cumin seeds start to crackle.

Step 4: Add Rice

Add 200g of washed and soaked basmati rice to the pan with the sautéed spices.

Step 5: Lightly Fry Rice

Gently stir the rice with the spices for about 1 minute to lightly toast the grains and coat them with the aromatic oil.

Step 6: Add Water and Salt

Pour in 400ml of water and add 1/2 teaspoon of salt. Stir gently to combine all ingredients.

Step 7: Cook on High Heat

Bring the water to a rolling boil and cook on high heat for 5 minutes, or until most of the water is absorbed and small craters appear on the surface of the rice.

Step 8: Add Coriander

Sprinkle 2 tablespoons of chopped fresh coriander over the rice and gently mix it in.

Step 9: Cover and Simmer

Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 6-8 minutes to allow the rice to steam and fully cook through.

Step 10: Fluff and Serve

Remove the pan from heat and let it rest, covered, for a minute or two. Then, gently fluff the rice with a fork or wooden spoon to separate the grains. Serve hot as a delicious side dish.

• Soaking the rice for 20-30 minutes before cooking helps achieve longer, fluffier grains.

• Adjust the amount of whole spices according to your preference.

• For best results, use good quality basmati rice.

• Add a few green chilies for a spicier kick.

• Include some green peas or finely diced carrots for added color and nutrition.

• A squeeze of lemon juice at the end can brighten the flavors.