Jeera rice is the simplest way to make basmati feel special. Cumin toasted in ghee perfumes every grain — and it goes with almost any curry or dal.
Ingredients (serves 3–4)
- 1 cup Vasuratna Premium Basmati Rice, rinsed and soaked for 20 minutes
- 1½ tbsp ghee
- 1½ tsp cumin seeds, 1 bay leaf
- 1¾ cups hot water, salt to taste
- Fresh coriander to finish
Method
- Warm the ghee in a pan and add the cumin and bay leaf. Let the cumin crackle and turn a shade darker.
- Add the drained rice and stir gently for a minute.
- Pour in the hot water and salt. Bring to a boil, cover, and cook on low for 12–14 minutes.
- Rest for 5 minutes, fluff with a fork and scatter with coriander.
Pair it with
Dal tadka, rajma, paneer butter masala or a simple kadhi — jeera rice is the perfect partner for them all.
