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Cumin Rice

A fragrant rice that pairs perfectly with Indian curries
Prep Time5 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Indian
Keyword: basmati rice, cumin rice, indian rice, jeera rice
Servings: 4

Ingredients

  • 1 cup rice
  • 2 cups water
  • 3 teaspoon butter ghee
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 bay leaf
  • 3 elachie pods
  • 4 cloves
  • 3/4 tsp salt
  • 1 small onion
  • 2 dry chillies
  • 2 sprig curry leaf

Instructions

  • Wash the rice a few times to get rid of the excess starch. Drain excess water and set aside
  • Heat 2 teaspoon butter ghee in a pot and add the cumin seeds. Once the cumin seeds start to burst add the cinnamon stick, bay leaf and cardamom/elachie pods, cloves and fry until fragrant. Do not fry for too long as the cumin seeds will burn
  • Add the rice to the pot and fry for a minute
  • Add 2 cups of water to the rice. Season with salt. Bring to the boil and immediately reduce the heat to the lowest setting and allow the rice to simmer until cooked. It should take about 20-30 minutes to cook depending on the rice you're using
  • Fry the onion, dry chillies and curry leaf in 1 teaspoon butter ghee and once onion is brown add it to the cooked rice
  • Use a fork to fluff up the rice. Serve with your favourite Indian curries

Notes

  1. If you are living at low altitude you may need less water as your rice may cook much sooner than 30 minutes. I suggest adding a little less water and add more if required
  2. If you don't have ghee feel free to use butter 
  3. If you are using normal rice I suggest you cook the rice seperately, drain the water and then steam it with the spices for a few minutes. The rice could become mushy quite quickly if you are not careful