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Jeera Rice
Fragrant cumin-tempered basmati rice, the classic accompaniment to any Indian curry. Letting the cumin seeds sizzle and pop in hot ghee before the whole spices go in is what tempers them fully, infusing their fragrance straight into the fat that coats every grain of rice.
Ingredients
Instructions
Heat ghee in a heavy pot, add cumin seeds and let them sizzle.
Add cardamom, cinnamon and bay leaves, cook 30 seconds.
Drain soaked rice and add to pot, stir to coat in fragrant ghee.
Toast rice 2 minutes.
Add water and salt, bring to boil.
Reduce to lowest heat, cover tightly and cook 12 minutes.
Rest covered 5 minutes before fluffing with a fork.
Remove whole spices before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
