Jeera rice

Indian basmati bloomed with whole cumin seeds in ghee: the simplest expression of the tadka, India's most important cooking technique

Origin: North India

From the journey of Cumin.

Jeera is the Hindi word for cumin, and jeera rice is among India's most universally eaten dishes: the everyday companion to dal, curry, and raita across the north. The recipe demonstrates the tadka (also called chaunk or baghar), India's defining cooking technique: whole spices bloomed in hot fat until they splutter and release their volatile oils, then folded into the dish. This technique has been used on the Indian subcontinent since at least the time of the Harappan civilisation (c. 2600–1900 BCE), where cumin seeds have been found at archaeological sites. The aromatic transformation of whole cumin in hot ghee is one of the most distinctive and beloved aromas in world cooking.

Ingredients

Rice

  • 2 cups basmati rice, rinsed and soaked 20 minutes
  • 3.5 cups water

Tadka

  • 2 tbsp ghee or clarified butter
  • 1.5 tsp cumin seeds
  • 1 small bay leaf
  • 4 green cardamom pods, lightly cracked
  • 1 small cinnamon stick

Seasoning

  • 1 tsp salt

To serve

  • 2 tbsp fresh coriander leaves, to garnish

Method

  1. Rinse the basmati rice several times until the water runs clear. Soak in cold water for 20 minutes, then drain.
  2. Heat the ghee in a medium, heavy-based saucepan over medium-high heat. When it shimmers, add the cumin seeds. They should splutter and turn golden within 20–30 seconds.
  3. Add the bay leaf, cardamom pods, and cinnamon stick. Stir for 30 seconds until fragrant.
  4. Add the drained rice to the pot and stir gently for 2 minutes to coat every grain in the spiced ghee.
  5. Pour in the water and add salt. Bring to a boil, then reduce the heat to the lowest setting. Cover tightly with a lid and cook for 12 minutes without lifting the lid.
  6. Remove from heat and leave covered for 5 minutes to steam-finish. Open the lid, fluff with a fork, and discard the bay leaf, cardamom, and cinnamon stick.
  7. Transfer to a serving bowl. Scatter fresh coriander over the top and serve immediately.

Notes

Jeera rice is the perfect companion to dal tadka, any North Indian curry, or simply plain yogurt. The whole spices (cardamom, cinnamon, bay) are aromatics only; they are not meant to be eaten. Warn guests to leave them at the side of the plate. A squeeze of lemon over the rice just before serving brightens the cumin notes considerably.

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