Jeera Rice
Abhipriya Raghav
A simple yet flavorful rice recipe with pantry-friendly ingredients.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
- 1 cup long grain basmati rice
- 2 cups water
- 2 tsp cumin seeds
- 2 1-inch sticks of cinnamon
- 5-6 cloves
- 2 star anise
- 1 kapok buds
- 2 green cardamom
- 2-3 bay leaves
- 1 tbsp ghee
- 1 tbsp oil
- salt, as required
- handful of finely chopped coriander leaves
Wash the rice and soak it in water for 20 minutes.
Heat oil and ghee in a pressure cooker.
Add cinnamon, cloves, cardamom, star anise, bay leaves, kapok and cumin seeds to the pressure cooker and let is splutter.
Add the soaked rice and fry them in the oil for a few seconds. Be careful not to break any rice grains.
Add the water and salt. The water must be slightly salty.
Close the lid and pressure cook for 4 whistles on medium flame. Let the pressure settle naturally.
Open the lid and fluff the rice with a fork and add finely chopped coriander leaves. Mix gently.
Serve hot with any curry of your choice.
- Do not burn the spices. Add the soaked rice immediately after they start to splutter.
- While frying the rice make sure not to break any rice grains.
- The rice to water ratio is, rice:water is 1:2.
- Add salt according to taste. Just remember that the water must be slightly salty.
- While mixing the coriander leaves, mix gently to ensure that rice does not break.
Keyword cumin, indian, jeera, Lockdown Series, rice