Jeera Rice is basically rice flavored with cumin and lightly spiced with whole garam masala. Goes very well with some north indian curries & dals like punjabi dum aloo, methi mushroom, mah ki dal, punjabi kadhi pakora, panchmel dal and gujarati kadhi.

INGREDIENTS

FOR COOKING THE RICE:

• 1.5 cup basmati rice
• 5 cups water
• 1 indian bay leaf/tej patta
• 2 green cardamom//hari elaichi/choti elaichi
• 1 black cardamom/badi elaichi
• ½ inch cinnamon/dalchini
• 2 cloves/lavang
• 1 to 2 strands of mace/javitri
• 1 tsp salt or as required

TEMPERING THE RICE:

• 2 tbsp oil or 1.5 tbsp ghee
• 2 tsp cumin seeds/jeera
• 1 green chilli/hari mirch, chopped, optional
• 1 tbsp chopped coriander leaves/dhania patta

HERBS AND SPICES FOR THE ASSEMBLING:

• ½ cup chopped coriander/cilantro leaves/dhania patta
• ½ cup mint leaves/pudina patta
• 100 gms whisked yogurt/curd/dahi
• Few saffron/kesar, strands
• 1 tbsp milk

 INSTRUCTIONS

• Rinse basmati rice till the water runs clear of starch. soak the rice for 30 mins and then drain them. keep aside.
• Heat 5 cups water. add all the whole spices. add rice and salt. simmer the rice on a low flame uncovered.
• The rice grains should be cooked till tender and yet separate. drain the water and keep the cooked rice aside.
• If you want you can rinse also the rice with water at room temperature. this stops the cooking of the rice and keeps the grains separate.
• Heat oil in a small pan. add cumin/jeera.
• Let them crackle. they have to be fried well otherwise you will taste uncooked cumin in the rice.
• Add the green chilies. stir for a few seconds. no need to brown the chilies.
• Add the tempering to the hot or warm rice.
• With a fork, gently mix the tempering with the rice grains. even if some rice grains break, its alright. do gently taking care so as not to break the rice grains.
• Add coriander and gently mix or garnish jeera rice with coriander at the time of serving.
• Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.