Jeera rice
Basmati rice cooked with cumin seeds and a bay leaf sizzled in ghee: the step up from plain rice for dal tadka, rajma and paneer curries, and a favourite when guests come. Add a handful of peas for matar rice or top it with fried onion; many homes cook it in the pressure cooker for 1 whistle. With no onion or garlic, it suits a Jain home as it is.
- 45 minTime
- 10 minHands-on
- 4Portions
- 5 gprotein per portion
- 300kcal per portion
Ingredients for 4 portions
- 300 gRice, basmati
- 1 tbspGhee
- 1 tspCumin, seeds
- 1Bay leaf
- ≈ 650 mlWater
- to tasteSalt
Method
- Wash the rice gently in three changes of water until it runs almost clear, then cover it with fresh water.
- Leave the rice to soak for 20 minutes, then drain it well.
- Heat the ghee in a heavy-bottomed pan on medium heat and add the cumin seeds and bay leaf. Let them sizzle for a few seconds, until the cumin turns a shade darker.
- Add the drained rice and stir gently for a minute so every grain is coated in ghee. Pour in the water, add salt and bring to the boil.
- Cover, turn the heat to the lowest and cook for 12 minutes, until the water is absorbed.
- Turn off the heat and leave it covered for 5 minutes. Fluff the rice gently with a fork before serving.
