Jeera Rice (Rice flavored with Cumin Seeds)

Jeera rice is an Indian recipe where rice is fried in Ghee and whole spices. The star of the show is of course Cumin seeds which instils an earthy, aromatic fragrance in the rice. I read somewhere that after Black Pepper, Cumin is the most used spice in the world and it makes perfect sense. It is not that expensive like Nutmeg or Mace and it can be used both in seed and powdered form. Cumin is widely used in Indian cooking. Starting with Dals and curries to rice and Chaat, it is the most versatile spice I have ever used. 

I think most of the Indian restaurants cook Jeera Rice because it can be served with almost anything! Starting with Dal fries to non vegetarian curries, this dish also goes very well with a simple potato curry or even a slice of pickle. In fact, many people eat this regularly as a comfort food because of its easy preparation. Unlike Biryani, which takes a lot of time, preparation and ingredients, Jeera Rice can be prepared easily. 

So, what all do we need to prepare this delicious rice? Just a few whole spices which are easily available in your pantry (like Green Cardamom, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace). Of course we also need Cumin Seeds. I always get my spices from the Indian Store and keep them in a cool and dry place. Also, make sure to keep them in an airtight container so that their aroma stays intact.

Jeera rice is known for its fragrance and beautiful texture. Each grain of rice should be separate and fluffy. Correct cooking time is crucial for rice dishes like this. This does not take long to cook just 10-15 minutes, so make sure to pay close attention while you are cooking it. Same goes for the water. Rice to water ratio should be 1:2. So, for every one cup of rice, two cups of water will be added. If you are thinking this does not seem a lot, won't the rice be undercooked? then let me tell you, covering the pot helps to create enough steam to cook the rice just right.

Now if you do happen to overcook the rice, don’t panic. Jeera Rice will still taste amazing because of all the good stuffs added in it. It may not look very presentable but the taste will blow you away!

The best part about this dish is, you don’t need a fancy equipment or even a rice cooker to make this. Just a pot with a lid. Yes, there are three things which I would definitely recommend, first use a good quality basmati rice. Believe me it makes all the difference in texture. Second, use a homemade Garam Masala. I know this spice mix is always used in small quantities but even a pinch of good quality masala is enough to elevate a dish. Third, Ghee! Yes, clarified butter is way tastier and aromatic than butter or oil and it creates a gourmet flavor in the dish.

I think it is very important to know which dish should be paired with what. While plain steamed rice can be paired almost with any curry and Dal, Jeera rice adds a level of sophistication in the menu. Especially if you are having guests over and preparing something special. This easy yummy cumin flavored rice gives a whole new level to your homemade curries. Just by tempering the Ghee with a few whole spices and cumin seeds, you transform plain rice to an aromatic and flavorful dish. 

Many people sprinkle chopped cilantro on Jeera Rice. I often add cilantro or Kasuri Methi in my Dals and curries and hence I prefer not to add it in the rice. Now this is an important point, always make sure that the garnish is complimenting your dishes. Adding them left and right is not going to make your cooking any special. In fact, too much garnish can be disappointing because that is all you will taste in your first bite.

There are numerous times when this simple rice dish has helped my mom serve a gorgeous meal in no time. My parents have always been very active socially. There have been so many times when a relative or friend decided to stop by our house unannounced. It was an unsaid rule to serve them lunch or dinner. Obviously no one ever expected her to serve anything fancy at that last minute but she would prepare Jeera Rice and voila! suddenly the Dals and curries will taste amazing! I think these little things come with experience. The more time we spend in the kitchen we more we know these little tips.

So, what do you say? Try this delicious Jeera rice tonight. Hopefully this recipe will help you as it has helped my mom so many times.

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Photo features: Jeera rice with Chanar Dalna, Payesh and Panch Bhaja. I prepared all these dishes to celebrate Lakshmi Ganesh Puja on Diwali at our home.

Ingredients:

• Basmati rice - 1 ½ cups, washed and soaked in water
• Water - 3 cups (to cook the Pulao, use normal tap water)
• Garam Masala – about ¼ teaspoon
• Salt – about ½ teaspoon (or as per taste)
• Green Cardamom - 2 to 3 
• Cumin Seeds – 1 teaspoon 
• Bay Leaf – 1
• Cinnamon - 1 inch 
• Cloves -3-4
• Black Cardamom – 1 - 2
• Mace - 1 blade
• Ghee - 4 tablespoons 

Directions:

• Heat a wok over high heat.
• Add the Ghee in it.
• Add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace) in it.
• Fry for about 15- 20 seconds so that the spices start crackling, then add the drained rice. This step ensures that the fragrance and flavor of the spices is absorbed by the rice.
• Fry till the rice turns golden in color.
• Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
• Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 7-10 minutes.
• Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be tender but no longer crunchy. Since it has been fried before cooking, it will not stick together and hold its shape. Don’t worry if has been overcooked because it will still taste amazing).
• Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will dry the extra water and bring a beautiful texture.
• Serve hot with a yummy Dal or curry of your choice.

Recommended Reading (Few recipes where you can use Cumin Seeds/ Powder):

• Masala Alu (Stir fried Potatoes with Indian spices)
• Garam Masala
• Make Cumin Powder at Home
• Masala Oatmeal (Oatmeal with Indian spices)
• Cheela (Savory Indian Crepes)
• Boondi Raita
• Kabiraji
• Moonger Daler Khichuri (One Pot dish with rice, lentils and vegetables)
• Savory Crispy French Toasts (Indian Recipe)
• Mathri (Savory Indian Cookies)
• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Samosa (Spicy Potato stuffed Pastries)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Chicken Alu Cutlets (Crispy Chicken and Potato Patties)
• Masala Kachori (Indian Puffed Bread with Spices)
• French Chops
• Meethi Chutney Matar Phulki
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Tandoori Chicken
• Sambar (South Indian lentils and vegetable soup)
• French Paratha (Potatoes with Chicken stuffed Paratha)
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Awadhi Mutton Biryani
• Shahi Pulao (Indian Jeweled Rice)

Pair this delicious Jeera Rice with:

• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Rajma (Indian curry with Red Kidney Beans)
• Kadhi (Gram Flour Fritters in Yogurt Sauce)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• One Pot Chicken Tikka Masala
• Mughlai Kabab
• Chole Bhature
• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Achari Mutton
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)
• Saag Chole (Curried Spinach and Chickpeas)
• Egg Curry (Bengali recipe: Fried Eggs curry)