Jeera Rice

Jeera means cumin. This rice is flavored with cumin seeds. This is a basic rice that is very easy to make and is flavorful. This recipe is paired with any Indian gravy curry.


Serves 6-8

• 1/4 cup ghee*
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 2 bay leaves
• 2 cups basmati rice
• 3 3/4 cups water
• 2 teaspoons salt

Heat ghee over medium high heat in a large, heavy-bottomed saucepan. Add cumin seeds, cinnamon stick and bay leaves. Heat until cumin seeds sizzle. Stir in rice and mix until all the grains of rice are coated with ghee. Add water and salt and bring it to a boil. Reduce heat to the lowest setting. Cover with the lid and cook for about 20-25 minutes until rice is cooked and surface is covered with steam holes. Let it rest for 5-10 minutes. Fluff up the rice before serving.

Cook's note: After adding water, you can transfer the whole mixture to the rice cooker to finish cooking the rice. 


*Ghee is often compared to melted butter. Melted butter is where you heat the butter fat and it rises to the top, with the milk solids settled at the bottom. Ghee, however, is clarified butter that is simmered at medium low temperature until the milk solids turn golden brown and strained.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com. 

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