Jeera Rice
30 min415 kcal 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Rinse basmati rice under cold water until the water runs clear. Soak in water for 20 minutes.
- 2Drain the soaked rice and set aside. Keep the water used for soaking.
- 3Heat a heavy-bottomed pot over medium heat. Add cumin seeds and dry roast for 30 seconds until fragrant.
- 4Add the drained rice and gently toss to coat with the cumin. Cook for 1 minute, stirring constantly.
- 5Pour in 400 ml of water (or enough to cover rice by 2 cm) and add salt to taste.
- 6Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes.
- 7Turn off the heat and let the rice rest, covered, for 5 minutes. Do not lift the lid.
- 8Fluff the rice gently with a fork, ensuring the cumin seeds are evenly distributed. Serve warm.
Frequently asked
Jeera Rice has about 415 kcal per serving — roughly 13g protein, 89g carbs, and 3g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Jeera Rice is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
