This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.
Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.
Jeera Rice – Indian Cumin Rice
- 1 1/2 cups basmati rice
- 2 tablespoons ghee or pure vegetal oil
- 2 teaspoons cumin seeds
- 2 -3 green cardamoms, lightly crushed
- 2 cloves
- 1 small piece cinnamon stick, about 1 cm
- 1 star anise (optional)
- 1 black cardamon (optional)
- 1tej patta (Indian bay leaf)
- 1 teaspoon salt
- 3 cups water
- Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
- In a pot heat the ghee or oil over medium heat until hot.
- Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
- Add the rice and cook stirring constantly for about 2 minutes.
- Add water and salt increase the heat and bring to boil again.
- Reduce the heat, cover and let cook until water is adsorbed.
- Let rest for 5 minutes before serving.
Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.