Jeera Rice
An Indian dish consisting of rice and cumin seeds.
Contains common allergens
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Instructions
- 1
Wash and Soak: Rinse the Basmati rice under cold running water until the water runs clear. Soak the rice for exactly 20 minutes, then drain completely.
- 2
Temper the Cumin: Heat the ghee in a heavy-bottomed pot over medium heat. Add the bay leaf and the cumin seeds. Let the cumin seeds crackle and turn a slightly darker brown (this infuses the ghee with flavor).
- 3
Toast the Rice: Add the drained rice to the pot. Stir gently to coat the grains in the cumin-infused ghee. Toast the rice for 1-2 minutes until it looks slightly opaque.
- 4
Boil: Pour in exactly 2 cups of water and add 1/2 tsp salt. Bring the water to a rolling boil over high heat.
- 5
Cover and Steam: Once boiling, reduce the heat to the absolute minimum. Cover the pot with a tight-fitting lid. Cook undisturbed for 12-15 minutes until all the water is absorbed.
- 6
Fluff and Garnish: Turn off the heat and let the pot sit covered for another 5 minutes. Remove the lid and gently fluff the rice with a fork to separate the grains. Garnish with chopped fresh coriander.
Plan it in Listahan
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