Jeera Rice is the rice that is most commonly available in Indian restaurants of a certain standard in Australia. Buttery and tasting of cumin, it really is a delight. It is easy to make – this version anyway – and is a perfect accompaniment to any Indian meal. There are versions with onions, and a lot more spices, but this one is a great partner with any other dish. When you over-complicate rice, it restricts the dishes it can pair with.
1 cup aged (long grain) basmati rice
1 Tblspn ghee
1 Indian bayleaf (teja pat)
2 cm cinnamon stick
1 tspn cumin Seeds
1 green chilli (or to taste), chopped finely
coriander leaves, to garnish
Wash the basmati several times until the water is clear, then soak it in water for 10 – 30 minutes. Drain and set aside to dry.
Heat ghee in a saucepan and add the cinnamon, bay leaf, cloves and cumin seeds. When the cumin seeds start spluttering add the green chilli. Then after a few moments, add the rice. Saute the rice in the pan for a couple of minutes, ensuring that the rice is coated with the ghee mixture.
Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.