Jeera Rice Recipe (Steamed or Boiled)
This jeera rice recipe features fluffy basmati rice seasoned with a tempered cumin tadka. Make this recipe for a flavorful Indian side dish.
- 2 cups basmati rice
- 2 tablespoon ghee or butter
- 4 teaspoon cumin seeds
- 1 teaspoon kosher salt
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.
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.
Sodium: 393mg | Calcium: 30mg | Vitamin C: 1mg | Vitamin A: 17IU | Sugar: 1g | Fiber: 1g | Potassium: 95mg | Cholesterol: 13mg | Calories: 274kcal | Saturated Fat: 3g | Fat: 6g | Protein: 5g | Carbohydrates: 50g | Iron: 1mg