Jeera Rice

Method

1. 1

   Wash and soak rice: Measure 1.5 cups basmati rice. Wash in 3-4 changes of cold water until the water runs clear. Soak in cold water for 20 minutes. Drain completely.

2. 2

   Prepare aromatics: Finely chop or grate 1 tsp fresh ginger. Peel 4 garlic cloves and keep whole. Slit 2 green chillies lengthwise.

3. 3

   Heat ghee: Heat 2 tbsp ghee in a heavy-bottomed pan or rice cooker pot on medium heat. Add a generous 2 tsp of whole cumin seeds. Wait until they splutter and turn a shade darker — about 30 seconds.

4. 4

   Fry ginger and garlic: Add ginger, garlic and green chillies. Fry for 1 minute, stirring constantly.

5. 5

   Add rice: Add the drained rice to the pan. Gently stir and fry for 2-3 minutes on medium heat. The rice should turn slightly translucent and coat with ghee. This step prevents sticking.

6. 6

   Add water: Add 3 cups warm water and 1.5 tsp salt. Stir once and bring to a full boil on high heat.

7. 7

   Cook covered: Once boiling, reduce heat to the lowest setting. Cover tightly with a lid. Cook for 15 minutes without lifting the lid.

8. 8

   Check doneness: After 15 minutes, lift the lid briefly — all water should be absorbed and small holes will appear on the surface. If water remains, cover and cook for 3 more minutes.

9. 9

   Rest the rice: Turn off heat. Keep covered for 5 minutes. This resting allows steam to finish cooking the grains and prevents mushiness.

10. 10

    Fluff and serve: Open the lid and gently fluff the rice with a fork — never stir with a spoon as it breaks the grains. Garnish with fresh coriander. Serve with any dal, curry or raita.