Fragrant Jeera (Cumin) Rice
Long-grain Basmati rice infused with whole spices including cumin and ghee
Ingredients
- 1 tsp Ghee (clarified butter) *skip for vegan version
- 2 tsp Sunflower/vegetable oil Use 3 tsp if not using ghee
- 2 cups Long-grain Basmati rice
- 1½ tsp Whole cumin seeds
- 1 Bay leaf
- 1 Cinnamon stick
- 2 Cardamom pods
- 2 Cloves
- 4 cups Water *Boiling & Cold
- ½ Medium-sized onion
- 1 tbsp Fresh cilantro
Instructions
- Wash the basmati rice in a sieve under cold water to get rid of excess starch and set aside.
- Fill up a kettle with water and turn it on or heat up 4 cups of water on the stove.
- Thinly slice half a medium-sized onion (length ways).
- Heat up the ghee and oil in a deep saucepan on medium/high heat.
- Add in the whole spices (cumin seeds, bay leaf, clove, cardamom pod and cinnamon stick) and stir for 20-30 seconds.
- Incorporate the onions and sauté until translucent.
- Next, add the rice and stir until the grains are equally coated with the ghee.
- Turn the flame to low and add in a cup of the hot, boiled water and a cup of cold water.
- Switch the flame back to high and stir to make sure all the rice grains are fully submerged.
- Add a pinch of salt to taste and wait for a minute or so until the rice comes to a boil.
- After the rice starts to boil, turn the flame to low and cover the saucepan with a lid for 7-10 mins or until the rice is fully cooked and the liquid has evaporated.
- Garnish with fresh cilantro and now the rice is ready to serve!