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Quick Jeera Rice (Cumin Rice) Recipe

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3.9 from 24 reviews

This Quick Jeera Rice recipe is a fragrant and flavorful cumin-infused basmati rice dish, perfect as a side for a variety of Indian meals. Using simple ingredients like cumin seeds, ghee, and green chili, this recipe delivers an aromatic and comforting rice dish cooked stovetop in under 40 minutes.

Ingredients

Rice and Spices

  • 1 cup basmati rice
  • 1 teaspoon cumin seeds
  • 1 Thai green chili, finely chopped (substitute with Serrano chili)
  • 1 teaspoon kosher salt

Other Ingredients

  • 1 tablespoon ghee (or substitute with avocado oil)
  • 2 cups water
  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

  1. Rinse and Soak Rice: Rinse the basmati rice thoroughly under cold running water at least three times until the water runs mostly clear. Then cover the rinsed rice with fresh water and soak for 20 to 30 minutes. Drain the rice just before you start cooking.
  2. Heat Ghee and Toast Cumin: About five minutes before the rice finishes soaking, heat the ghee in a medium saucepan over medium-low heat. Add the cumin seeds and cook them for about 30 seconds until they become aromatic and sizzling. The seeds should darken slightly but avoid burning them black.
  3. Add Green Chili: Add the finely chopped green chili to the pan and stir for approximately 20 seconds, being careful not to let it brown to keep the fresh heat intact.
  4. Add and Toast Rice: Drain the soaked rice and gently add it to the saucepan. Stir gently to coat each grain with the spiced ghee mixture. Toast the rice for 1 to 2 minutes, taking care not to break the grains or let them stick to the bottom.
  5. Add Water and Salt; Boil: Pour in the 2 cups of water along with the kosher salt. Increase the heat to high and bring the mixture to a rolling boil.
  6. Simmer: Once boiling, reduce the heat to medium-low. Cover the saucepan tightly and let the rice simmer for 4 to 6 minutes. Check at 4 minutes to see if most water has evaporated and the rice is tender.
  7. Finish Steaming: When the rice is tender and the water mostly absorbed, turn off the heat. Let the rice sit uncovered for 2 minutes to steam and to allow any excess moisture to evaporate.
  8. Fluff and Garnish: Fluff the rice gently with a fork to separate the grains. Sprinkle with chopped fresh cilantro and serve hot.

Notes

  • Rinsing the rice thoroughly and soaking it helps to achieve fluffy, separate grains.
  • The flavor intensity can be adjusted by adding more cumin seeds if desired.
  • Substitute ghee with avocado oil for a vegan-friendly version.
  • Use a tight-fitting lid to ensure proper steaming during simmering.
  • If you prefer less heat, remove the seeds from the chili before chopping.

Find it online: https://justsosavory.com/quick-jeera-rice-cumin-rice-recipe/