Jeera Rice

🔥 Prep

• Rinse 300 g basmati rice under cold running water until the water runs clear.
• Soak the rinsed rice in a bowl of water for 10 minutes, then drain thoroughly.
• Measure out 1.5 tsp cumin seeds, 1.5 tbsp ghee, 1 bay leaf, 0.75 tsp salt, and 500 ml water, keeping each ready for use.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a medium saucepan over medium heat until completely melted.
• 2. Add the bay leaf and 1.5 tsp cumin seeds; sauté for 30 seconds until the seeds turn aromatic and slightly darkened.
• 3. Add the drained soaked rice to the pan; stir to coat each grain with ghee and toast for 2 minutes over medium heat.
• 4. Pour in 500 ml water and add 0.75 tsp salt; give a gentle stir to combine.
• 5. Increase the heat to high to bring the mixture to a rolling boil, then immediately reduce to low, cover the saucepan tightly, and simmer for 12 minutes.
• 6. Turn off the heat and let the rice rest, still covered, for 5 minutes; then remove the lid and fluff the rice gently with a fork before serving.

🔥 Serve

• Transfer the jeera rice to a warm serving bowl and drizzle with an extra teaspoon of ghee for added richness, if desired.
• Garnish with a sprinkle of freshly chopped cilantro or a few toasted cumin seeds for visual appeal.
• Serve hot alongside North Indian dishes such as dal tadka, paneer butter masala, or any vegetable curry.
• Accompany with lemon wedges or a side of plain yogurt for a balanced meal.