Jeera Rice Recipe (Steamed or Boiled)
Jeera rice is a simple, delicious side dish made by combining tender, fluffy basmati rice, and buttery ghee with gently tempered cumin seeds.
Prep Time35 minutes mins
Cook Time9 minutes mins
Total Time44 minutes mins
Course: side dishes
Cuisine: Indian
Servings: 6
Author: Kevin
Steamed version
In a saucepan or large skillet with tight fitting lid, melt the ghee or butter over medium heat. Add cumin seeds; cook until they start to crackle, watching closely to prevent burning. Add drained, soaked rice and salt, tossing to coat. Cook for 2 minutes.
Add 3 cups of water and bring to a boil. Cover with lid and turn off heat. Let sit for 40 minutes, undisturbed (no lifting of lid).
Remove lid and gently fluff rice with a fork or chopstick.
Boiled version
Bring a large saucepan or dutch oven of water to a boil, then add soaked rice and salt. Bring water back to a boil, reduce heat to simmer and cook, uncovered, for 8-9 minutes. Drain cooked rice into colander, then place back into large saucepan.
In a small skillet, melt ghee or butter over medium heat. Add cumin seeds; cook until they start to crackle, watching closely to prevent burning. Pour toasted cumin over boiled rice, and using a spatula, gently toss to coat.
Calories: 274kcal | Carbohydrates: 50g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 393mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg