Jeera (Cumin) Rice

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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

Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yields 3 cups

Ingredients

1 cup basmati rice
1 tbsp ghee
2 tsp whole cumin seeds
1 tsp lemon zest
1/2 tsp salt
2 cups water

Instructions

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.