Jeera Rice

AuthorSalmaCategoryDifficultyIntermediate

Jeera rice is a pilau rice dish consisting of rice, cumin seeds and cumin powder. This cumin flavoured rice is simply perfect to go with any meat or vegetarian dishes.

Yields8 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Making The Rice
 4 cups Tilda Pure original basmati rice/Basmati rice
 4 tbsp Ghee-clarified butter
 2 Medium onions
 4 Inch ginger
 3 Bayleaves
 3 sticks Cinnamon
 2 ½ tsp Whole cumin seeds
 Salt to taste
 5 Green chillies
 2 ½ tsp Cumin powder
Final stage
 7 cups Hot boiled water
 Aluminium foil

1

Wash 4 cups of rice with cold water and let this soak for half an hour then drain fully. I used measuring cups but if you don't have measuring cups, then use a standard tea mug to measure the rice and the water at the final stage to get the perfect rice.

Slice two onions in thin slices.

Peel and grate/chop the ginger finely.

In a big pot, add the ghee.

2

Let the ghee melt then add in the whole spices and cumin seeds. Mix and fry this on high heat by stirring for a few minutes.

3

Add in the onions, mix this in and fry on high heat for a good few minutes. Carry on frying this whilst stirring very often and adjust heat if needed.

4

The colour of the onions will start to turn nice and golden. If you think the mixture is too dry then add a bit more of ghee.

5

The onions will also start to soften.

6

Put the gas down, add in the salt to taste and mix this on high heat. As a guide I used 1 & 1/4 tsp of salt. Cook this for a few minutes on low heat.

7

Add 2 & 1/2 teaspoons of cumin powder- I always use a normal teaspoon to measure my spices. Mix this in and cook for 5-8 minutes by stirring often on low heat.

If you do not like the cumin flavour, you can completely miss this and follow this same recipe for plain pilau.

8

After 5-8 minutes, add in the drained rice.

9

Mix this and fry on high heat for 3-4 minutes by gently stirring often.

At this stage boil a kettle of water.

10

Put the heat down and fry for a further 5 minutes on low heat by gently stirring at times.

11

Add 7 cups/mugs of water using the cup/mug you measured the rice with.

12

Add the chillies too.

At this stage, if you prefer although it is not mentioned in the ingredients, add 2 cups of frozen peas/mixed vegetable and mix it in.

Let this boil on high heat for a good few minutes, the water will start to dry up slowly.

13

It will start to look like this.

14

Put the gas down and finally cover the pot with aluminium foil.

15

Place the lid on top and tuck the edges of the foil around the lid.

Let this cook on low heat for 15-20 minutes until the rice is fully cooked.

16

Here is the end result. Let this rest for about 10-20 minutes, before serving with your favourite meat or vegetarian dish.

Enjoy!

Ingredients

Making The Rice
 4 cups Tilda Pure original basmati rice/Basmati rice
 4 tbsp Ghee-clarified butter
 2 Medium onions
 4 Inch ginger
 3 Bayleaves
 3 sticks Cinnamon
 2 ½ tsp Whole cumin seeds
 Salt to taste
 5 Green chillies
 2 ½ tsp Cumin powder
Final stage
 7 cups Hot boiled water
 Aluminium foil

Directions

1

Wash 4 cups of rice with cold water and let this soak for half an hour then drain fully. I used measuring cups but if you don't have measuring cups, then use a standard tea mug to measure the rice and the water at the final stage to get the perfect rice.

Slice two onions in thin slices.

Peel and grate/chop the ginger finely.

In a big pot, add the ghee.

2

Let the ghee melt then add in the whole spices and cumin seeds. Mix and fry this on high heat by stirring for a few minutes.

3

Add in the onions, mix this in and fry on high heat for a good few minutes. Carry on frying this whilst stirring very often and adjust heat if needed.

4

The colour of the onions will start to turn nice and golden. If you think the mixture is too dry then add a bit more of ghee.

5

The onions will also start to soften.

6

Put the gas down, add in the salt to taste and mix this on high heat. As a guide I used 1 & 1/4 tsp of salt. Cook this for a few minutes on low heat.

7

Add 2 & 1/2 teaspoons of cumin powder- I always use a normal teaspoon to measure my spices. Mix this in and cook for 5-8 minutes by stirring often on low heat.

If you do not like the cumin flavour, you can completely miss this and follow this same recipe for plain pilau.

8

After 5-8 minutes, add in the drained rice.

9

Mix this and fry on high heat for 3-4 minutes by gently stirring often.

At this stage boil a kettle of water.

10

Put the heat down and fry for a further 5 minutes on low heat by gently stirring at times.

11

Add 7 cups/mugs of water using the cup/mug you measured the rice with.

12

Add the chillies too.

At this stage, if you prefer although it is not mentioned in the ingredients, add 2 cups of frozen peas/mixed vegetable and mix it in.

Let this boil on high heat for a good few minutes, the water will start to dry up slowly.

13

It will start to look like this.

14

Put the gas down and finally cover the pot with aluminium foil.

15

Place the lid on top and tuck the edges of the foil around the lid.

Let this cook on low heat for 15-20 minutes until the rice is fully cooked.

16

Here is the end result. Let this rest for about 10-20 minutes, before serving with your favourite meat or vegetarian dish.

Enjoy!

Jeera Rice
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