Jeera Rice: Cumin-Flavored Rice

16 Mar

Tempering with cumin seeds – a quick way to embellish your plain boiled rice. Jeera rice is a popular addition to a party menu, and why not – this technique of tempering makes a little effort go a long way.

You Need:

Rice – 2 cups, boiled and cooled
Ghee – 2 teaspoons
Cumin seeds – 2 teaspoons [buy here]
Salt – a pinch
Black pepper corns – a few (optional)

For making jeera rice well, take care of a few details:

The rice should be just about cooked – under instead of over
The rice should preferably be a long grain variety (Basmati is great!)
Use ghee for tempering

How To Make Jeera Rice:

Heat the ghee in a non-stick pan. Add the cumin seeds and pepper corns.

When the cumin seeds begin to turn color, add rice and sprinkle salt over it.

Keep the heat on medium-high. Toss the rice gently till all of it gets coated with ghee and cumin tempering. When the rice turns piping hot, take it off the fire.

Jeera rice is ready to serve with any curry.

Jeera Rice: Cumin-Flavored Rice

Also see: 12 Vegetarian Rice Dishes.

Notes:

Use cool rice for this dish. If it’s warm, it’ll turn mushy.
To keep the rice grains separate and fluffy, toss – don’t stir.
Suggested pairings for jeera rice: channa masala, baby potatoes in onion-fenugreek masala, gobhi musallam.