Jeera Rice

Jeera rice or cumin rice is an Indian dish made from a rice and cumin seeds.This is the kind of food people can eat every day.

History

The cooking method of Jeera rice is not found in very ancient books or writings of Indian cuisine. Writings about this cuisine have been found in books and travelogues of the ancient Mughal Empire. The Mughals preferred rice dishes, and so the chefs invented new recipes for rice and experimented with traditional old recipes. This is how Jeera rice was invented. Later, it was adopted in Indian cuisine and became so popular that the cuisine has now become very common.

Summarised Preparation

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

Meanwhile, in the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed. Cook and stir until fragrant and toasted, about a minute, then add onion to the pot. Saute onion until the color is a rich golden brown, about 10 minutes.

Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes. Add water and salt, and bring to a boil. Cover and reduce heat to low.

Simmer for about 15 minutes, or until all the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving. Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

Meanwhile, in the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed. Cook and stir until fragrant and toasted, about a minute, then add onion to the pot. Saute onion until the color is a rich golden brown, about 10 minutes.

Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes. Add water and salt, and bring to a boil. Cover and reduce heat to low.

Simmer for about 15 minutes, or until all the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Ingredients

• 1 ½ cups basmati rice

• 2 tablespoons vegetable oil

• 1 (2 inch) piece cinnamon stick

• 2 pods green cardamom

• 2 whole cloves

• 1 tablespoon cumin seed

• 1 small onion, thinly sliced

• 2 ½ cups water

• 1 teaspoon salt, or to taste