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Jeera Rice (Cumin Rice)
Jeera Rice (Cumin Rice) is a traditional Indian recipe for a classic dish of long-rained rice cooked with spices and cumin that's typically served as an accompaniment to curries. The full recipe is presented here and I hope you enjoy this classic Indian version of: Cumin Rice (Jeera Rice).
prep time
10 minutes
cook time
40 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
This is classic rice dish that is often served as an accompaniment to curries and stews in Indian restaurants. The very long grain variants of Basmati rice are the best for this recipe.
Ingredients:
375g (2 cups) basmati rice
2 tbsp ghee (clarified butter)
3 tsp cumin seeds
3 cm (1 inch) cinnamon stick
4 green cardamom pods, crushed
5 cloves
2 dried red chillies
600ml (2 1/2 cups) water
Juice of half of lemon
Salt to taste
Chopped coriander (cilantro) leaves, to garnish
Method:
Cooking the bottle gourd:
Place the rice in a sieve and rinse under plenty of cold running water. Turn into a bowl and cover with plenty of water. Set aside to soak for 20 minutes. Turn into a colander to drain then set aside to drain further over a large bowl.
Meanwhile, heat the ghee in a large pan over medium-high heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves and red chillies and fry, stirring constantly, for a minute or until the ingredients fragrant.
Add the drained rice and fry, stirring constantly, for two minutes or until the mixture starts to change colour. At this point add the water and lemon juice. Season to taste with salt, stir gently to combine and bring to a boil. Reduce the heat to low, cover with a lid and cook for 4-5 minutes, or until the rice is almost tender and all the liquid has been absorbed.
Take the rice off the heat, cover with a secure fitting lid and set aside to steam for 10 minutes (this will finish cooking the rice and will help separate the grains).
Turn into a serving dish, garnish with coriander leaves and serve as an accompaniment.
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