Dive into the fragrant world of Indian cuisine with my foolproof jeera rice recipe. A culinary delight hailing from North India, it will transform your mealtime into an aromatic fiesta with humble ingredients and easy steps.
Wash the rice until the starch clears and then soak for at least 30 minutes
Heat up the oil in a deep pan
Add the bay leaf, black cardamom, cinnamon stick and the cumin seeds and sauté for 1-2 minutes {See note 1)
Add the drained basmati rice and sauté for about 1 minute alongside the whole spices
Add the water and salt. Cook on high heat for 5 minutes until the water is almost evaporated
Once the water is almost evaporated add the coriander and mix together.
Cover the rice with a tight lid, reduce the heat to low and cook for 6-8 minutes. (See note 2)
Serve alongside your favourite Indian curry!
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Notes
Note 1 - Make sure to keep an eye on the cumin seeds while sautéing it, the seeds tend to burn quickly.Note 2 - You can add lemon juice when you add the water, this will help the rice not stick togetherNote 3 - If you don’t have a tight-fitting lid, then you can add a tea towel under the lid. This will trap the steam inside.Nutritional facts:The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.