Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.
The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.
It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Rice |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | basmati rice / cumin seeds / ghee |
Ingredients
- 1 1/2 cups aged basmati rice
- 2 tbsp ghee
- 1 1/2 tsp cumin seeds
- 1 bay leaf
- 2 green cardamom
- 3 cloves
- 1 small cinnamon stick
- 2 3/4 cups hot water
- 1 tsp salt
- 1 tsp lemon juice
- 2 tbsp chopped coriander
Method
- Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
- Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
- Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
- Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
- Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
- When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
- Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.
Tips
- Aged basmati absorbs less water and elongates better than new-crop rice.
- Lemon juice keeps the grains white and separate.
- Do not stir after adding water; it breaks the grains and releases starch.
Serve with
Dal makhani, rajma, kadhi pakora or any Punjabi curry.