When I was about 11, I developed an obsession with Jeera Rice. I refused to eat anything unless this rice was on my plate. Not long after I learned how to make simple basmati rice, I quickly learned to make Jeera rice for myself and for a good three month period I made it nightly. Often, when I was being picky and didn’t want to eat the family dinner, I would just have this rice and some yogurt for dinner.
Even though I loved this rice, I’m not the kind of person to eat the same thing over and over again. I rarely even eat leftovers. So this jeera rice was the first dish I did some real experimenting with.
I would vary the amount of cumin, the kind of rice, andandi often I added other ingredients. Sometimes it was frozen peas or lemon juice or sometimes yogurt. My favorite was when I made it super lemony.
I don’t think I would like that super lemony rice now as an adult but I do like a hint of lemon. I use lemon zest when I make jeera rice now. I just love the subtle lemon flavor. Y
Jeera (Cumin) Rice
- 1 cup basmati rice
- 1 tbsp ghee
- 2 tsp whole cumin seeds
- 1 tsp lemon zest
- 1/2 tsp salt
- 2 cups water
- Rinse the rice 3-4 times.
- In a medium sized sauce pan, heat the ghee over medium heat.
- Add the cumin seeds and cook until they sizzle.
- Add the rice. Cook for 1 minutes while stirring.
- Add the water, lemon zest and salt. Stir. Bring to a boil.
- Cover and lower the heat to low. Cook for 12 minutes, do not stir and do not remove the lid.
- Fluff with a fork before serving.
- I like to eat it with plain yogurt – about 1/2 cup yogurt stirred into 1 cup cooked rice while the rice is still hot.
|Serving Size||1/2 cup cooked rice||Sodium||193mg|