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Jeera Rice
Basmati with cumin
🌱 Beginner🍚 Side Dish🥛 Vegetarian🕐 25 min
Basmati rice, fried in ghee with cumin and then cooked through. Ten minutes more work than plain white rice, and the difference between "a side" and "belongs on the plate".
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time15 min
Total25 min
Serves4 servings
Contains:
Milk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 8✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Wash the rice in cold water until it runs clear - four or five changes. Then soak for 20 minutes and drain.
- Heat the ghee, add the cumin, bay leaf, cardamom and cinnamon. Wait until the cumin turns fragrant and slightly darker.
- Add the rice and fry gently for 2 minutes, until every grain glistens.
- Add the water and salt, bring to a boil once, then turn the heat down to the lowest setting and cover.
- Cook for 12 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes.
- Fluff with a fork, never a spoon.
Tips
- The washing is not optional. The rinsed-off starch is the difference between separate grains and sticky rice.
- Don't lift the lid. The steam is what cooks it.
- Vegan: oil instead of ghee. The cumin carries the dish regardless.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
