Recipes / North Indian
Jeera rice
Basmati tempered with cumin seeds — the weeknight rice that shows why whole jeera beats dusty powder.
Household recipes vary; this is a culinary overview for UK home cooks, not a certified restaurant method and not diet advice.
4 servings · Prep 5 min · Cook 20 min · Punjab / North India
Ingredients
- 300g basmati rice, rinsed
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- Salt
- 600ml water
Method
- Rinse rice until the water runs clearer; soak 15 minutes if you have time.
- Heat ghee, add cumin seeds and let them crackle without burning.
- Add drained rice, salt and water. Simmer covered until steam holes appear.
- Rest 5 minutes off the heat, then fluff.
