Photo coming — honest color until the dish is shot
Jeera Rice
25 min Indian 4 servings 🍲 Cozy GF
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| 2 Tbs (30 g) ghee | heatmedium | sizzle30 sec, until seeds crackle | toast1 min, coating the grains | cookboil, then lowest heat, covered, 12 min — no peeking | rest 10 min off heatthen fluff with a fork |
| 1 ½ tsp (3 g) cumin seeds | |||||
| 1 ½ cup (300 g) basmati rice | rinseuntil water runs clear; drain | ||||
| 2 ¼ cup (540 mL) water | |||||
| 1 tsp (6 g) salt | |||||
Ingredients — tap to check off as you gather
- 2 Tbs (30 g) ghee
- 1 ½ tsp (3 g) cumin seeds
- 1 ½ cup (300 g) basmati rice
- 2 ¼ cup (540 mL) water
- 1 tsp (6 g) salt
Steps
- Heat (medium) — 2 Tbs (30 g) ghee.
- Sizzle (30 sec, until seeds crackle) — the heat from step 1, 1 ½ tsp (3 g) cumin seeds.
- Rinse (until water runs clear; drain) — 1 ½ cup (300 g) basmati rice.
- Toast (1 min, coating the grains) — the sizzle from step 2, the rinse from step 3.
- Cook (boil, then lowest heat, covered, 12 min — no peeking) — the toast from step 4, 2 ¼ cup (540 mL) water, 1 tsp (6 g) salt.
- Rest 10 min off heat (then fluff with a fork) — the cook from step 5.
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