Jeera is the Indian/Hindi word for Cumin. If you love this style of food, jeera rice is such a simple way to make boring basmati taste amazing.
Add Jeera rice alongside any Indian or Indian-style dish, and you’ll have raised the bar the easy way. I know some of you don’t like to chew on the bits, I love leaving them in to impart as much flavour as I can, but if you don’t want them, I suggest you fish them out at the end or add them to a bouquet garni bag. The latter will result in less flavour being released, but it’s tastier than nothing at all.
Jeera rice recipe (or cumin rice)
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- 1 Sleeve of Bec's Cumin Rice Spice Blend
- 1.5 cups Basmati rice
- 1 Good Pinch of salt
- 3 cups Water
- 2 Tbsp. Oil or ghee
- 1 Coriander leaves for garnish optional
- Wash then soak the basmati rice in water for 15-20 minutes. Then drain the rice and set aside.
- Heat a pan, then add oil or ghee. Turn the heat to low when the oil is hot, add the spices as above.
- Allow the spices to become fragrant, swirl the pan a few times while this is happening, taking care not to burn them, or they’ll become bitter.
- Add the soaked rice and sauté for 1-2 minutes while stirring.
- Add a large pinch of salt then water to cover. Bring to the boil, reduce to simmer with a lid on for 10 mins. Set aside for 10 mins with the lid on before serving.
- Fluff and serve while hot. Garnish with coriander leaves if you like.
Want to know more?
I run spice classes at the cooking school, but I’ve also got a great eBook that shares my recipes.