Jeera Rice
This is a staple side that relies entirely on the quality of your basmati and the patience you have for rinsing the starch away. When done well, the rice is ivory-colored, fragrant, and separates easily with a fork.
Master the rinse
The water you use to rinse the rice must run clear before you begin cooking; otherwise, the starch will turn the dish into a gluey mass.
- Heavy-bottomed pot with a tight lid
- Fine mesh sieve
- Fork
What goes in.
- 1.5 cupsaged basmati rice
- 2.5 cupswater
- 1.5 tbspghee
- 2 tspcumin seeds
- 1 tspsalt
Tempering in Ghee
Add the cumin seeds to the hot ghee and wait for them to dance and release their aroma. If they don't sizzle immediately, your fat isn't hot enough.
The method.
Rinse the rice
Place the rice in a sieve and run under cold water, gently swishing with your fingers until the water runs completely clear.
Soak
Let the rice sit in fresh water for 20 minutes, then drain thoroughly.
Temper the cumin
Heat ghee in a pot over medium heat. Add cumin seeds. Once they pop and darken slightly, they are ready.
Toast the grains
Add the drained rice to the pot. Stir gently for 2 minutes until the edges of the grains look translucent and are fully coated in ghee.
Cook
Pour in the water and salt. Bring to a boil, then turn the heat to the lowest setting. Cover with a tight lid.
Rest
Cook for 12 minutes. Turn off the heat and leave the lid on for 10 minutes. Do not peek. Fluff with a fork before serving.
Other turns to take.
Aromatic Additions
Toss in one bay leaf or a small cinnamon stick when you add the cumin seeds for a deeper background scent.
When it doesn't go to plan.
Always use aged basmati; fresh rice tends to break when stirred.
If you lack ghee, use a neutral oil, but skip the butter as it burns too quickly.
Use the handle of a wooden spoon to check the depth of your rice if you aren't using a measuring cup.
The ones that keep coming up.
Why is my rice mushy?
You either used too much water, didn't rinse the starch away, or stirred the rice while it was steaming.
Can I use brown rice?
This technique is designed for basmati; brown rice requires different water ratios and significantly longer cooking times.
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