Rice, Grains & Curries · Indian
Cumin-Scented Jeera Rice
Cumin seeds bloom in hot ghee until they crackle and turn toasty, lending plain basmati a warm, earthy perfume. Chopped cilantro and a whole green chili keep it bright, perfect for scooping up dal or a creamy curry.
Test kitchen note: Wait for the cumin to darken by one shade and smell nutty before adding the rice; undertoasted seeds taste flat and grassy.
Method 6 steps
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Melt the ghee in a saucepan over medium heat and add the cumin, bay leaf and cloves. Let the cumin sizzle for 40 seconds until fragrant.
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Add the slit green chili and the drained rice and stir gently for 2 minutes so every grain is glossy.
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Pour in the water, salt and lemon juice and bring to a rolling boil.
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Reduce the heat to the lowest setting, cover and cook for 12 minutes without lifting the lid.
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Turn off the heat and let the rice stand, covered, for 5 minutes.
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Fluff with a fork, fold through most of the cilantro and spread on a platter. Lay the whole green chili on top and sprinkle with the remaining cilantro.
That is the whole pie. Enjoy every slice.
Pairs well with
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