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Indian
Indian Jeera Rice Side
30 min total10 prep20 cook4 servings210 cal
VeganVegetarian
Fragrant basmati rice tempered with whole cumin seeds, bay leaf, and warm whole spices in ghee. A simple, aromatic side that pairs beautifully with any curry or dal.
Ingredients
pantry
- 2 cupbasmati rice
- 1 tspcumin seeds
- 1bay leaf
- 1cinnamon stick
- 3green cardamom pods
- 1 tspsalt
dairy
- 2 tbspghee
other
- 3.5 cupwater
produce
- 2 tbspfresh cilantro
Steps
- Rinse the basmati rice in cold water until the water runs clear, then soak for 15 minutes and drain.
- Heat the ghee in a heavy-bottomed pot over medium heat.
- Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods, and let them sizzle for 30–45 seconds until fragrant.
- Add the drained rice and stir gently for 1–2 minutes to coat the grains in ghee and spices.
- Pour in the water and add the salt, then stir once.
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for 12–15 minutes without lifting the lid.
- Remove from heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice gently with a fork, being careful not to break the grains.
- Garnish with fresh cilantro and serve warm alongside curry or dal.
Tips
- Rinse the rice until the water runs clear to wash away excess starch for fluffier grains.
- Toast the cumin seeds until they sizzle and turn fragrant before adding the rice — this blooms their flavor.
- Let the rice rest, covered, for 5 minutes after cooking before fluffing for the best texture.
- Use a heavy-bottomed pot to prevent the rice from scorching on the bottom.
