Jeera Rice: Cummin Rice

Jeera Rice/ Cummin Rice

This warming, simple rice dish is perfect for winter and monsoon's.

There is wide variety of  Jeera Rice/ Cummin Rice recipes available, alongwith several techniques and additional ingredients. I have used the method of frying the uncooked rice in clarified butter/ ghee and then cooking the rice. The only additional spice added here is Shah Jeera or Black Cummin. The spice highlighted here is cummin, a warming spice according to Auyrveda. This goes to Weekend Herb Blogging # 269, carried on by Haalo, and  hosted this week by Janet of Taste Space.

2 Cups of Basmathi rice

1 tsp of cummin seeds
1/4 tsp of Shah Jeera/ Black Cummin [ optional]

2 tbsps plus 1 tbsp of clarified butter

Small piece of dried cinnamon leaf,

2-3 hot green chillies slit [ optional]

Salt

Method

Wash  and rinse the basmathi in several changes of water until the water runs clear

Soak the basmathi rice for at least 30 minutes

Heat 2 tbsps of ghee in a deep, heavy bottomed pan

Temper the cummin seeds

Then reduce the heat to medium high or a little lower

Add the slit green chillies and saute for a couple of minutes

Drain the rinsed rice

Add it to the pan and fry the rice, adding one more tbsp of ghee

It should change color slightly, taking a very light golden hue...

Turn gently so that the grains do not break.

Add 3 Cups of hot water

Let it come up to a boil
Close with a tight-fitting lid
Turn the flame to low,
Cook for about 20 minutes, or until done.
Gently fluff the rice with a fork.
Add more ghee is needed. Serve.