Jeera Rice, also known as Cumin Rice, is a flavourful and aromatic Indian dish that perfectly complements a variety of curries and dals. A staple in many Indian households, it's admired for its simplicity and the subtle, earthy aroma of cumin seeds. This is a perfect dish of rice that requires no hassle. The taste is top-notch, and it's light on the stomach, as well. The Jeera Rice recipe begins with essential ingredients: basmati rice, cumin seeds, ghee (or oil), and optional spices like bay leaves and black peppercorns. Basmati rice can be washed well to remove excess starch and soaked for about 20-30 minutes to begin the preparation. This helps in cooking the rice well and keeps it fluffy. The beauty of the recipe of Jeera Rice is that you can always make this more versatile by adding chopped onions, garlic, or even a handful of peas for variation. Serve Jeera Rice with a dollop of raita or your favourite curry, and you have a treat. Its simplicity and subtle flavours place it in daily meals and special occasions.

• 250 gms basmati rice
• 1 tsp cumin seeds
• 1 bay leaf
• 2 tbsp ghee
• As per taste salt
• 1 green chilli

• Take 250 gms of basmati rice and wash them in a running stream of water. This is an essential step as excess starch will be washed away, which prevents the grains from becoming fluffy. Do this until the water becomes quite clear.
• After washing, take the rice in a bowl and soak it in water for 20-30 minutes. Soaking helps the rice grains to get moisture inside, cook well, and not stick with one another.
• After soaking, drain all the water off the rice and keep it aside.
• Take a heavy-bottomed pan and heat 2 tbsp of ghee or oil on medium heat. Ghee gives the rice a nutty richness, but oil is a very light alternative to it.
• Add one tsp of cumin seeds right into hot ghee or oil. Within a few seconds, cumin seeds will start to crackle, releasing their aromatic oils and filling your dish with an earthy, warm fragrance.
• Add the one chopped green chilli. The green chillies bring mild heat to the rice, so use them according to your preference. Along with the green chilli, add in 1 bay leaf. Stir fry these for a few seconds till the green chilli releases its aroma and the bay leaf releases an aroma of itself.
• Carefully add the soaked and drained rice into the pan. Stir the rice gently so that it is well combined with the spices. This is the crucial step because the rice grains get smeared equally with cumin-flavoured oil, increasing the total taste of the whole dish. Stir gently and be accessible on the rice grains.
• Add 500 ml of water to the pan containing rice. The water-to-rice ratio for perfectly cooked rice is very essential. Add salt according to taste.
• Bring the water to a complete boil. First, the high heat cooks rice more evenly.
• Once the water reaches a rolling boil, turn the heat low. Place a tight-fitting lid on the pan. Let rice cook without stirring for 15-20 minutes. This will take approximately the same amount of time as it takes rice to absorb the water and flavours of spices.
• Opening it or stirring it in between is going to be harmful because, in this case, the rice may not be cooked properly and with the right texture.
• Once your cooking time has elapsed, turn the flame off and let the rice sit for 5 minutes still covered. This resting time will give it the time to settle and stay fluffy. Once rested, fluff rice softly with a fork. This separates the grain and lets rice feel light and airy.
• If you enjoyed this recipe of jeera rice, don't forget to share it with your friends and family.