JEERA RICE (INDIAN STEAMED CUMIN RICE)
1 cup long grain Basmati rice
2 cups water
1 tablespoon butter (if you have ghee, use this instead)
1 bay leaf
1 inch cinnamon stick
1 teaspoon Jeera (Cumin Seeds)
1 green chilli (or Serrano Pepper), chopped finely (optional)
½ teaspoon salt
2 tablespoons chopped coriander for garnish
Wash the basmati rice a few times, and then soak it for at least 30 minutes.
Drain the water from the rice and set aside.
Heat butter in a pot and add the whole spices and cumin seeds to it.
Once the cumin seeds start spluttering, add the chopped green chilli (if using) and the drained rice to it.
Sauté the rice in the pan for two minutes on a medium heat. This helps add more flavour to the rice.
Add two cups water and salt to the rice and mix well.
Bring the rice to a quick boil, and then reduce the heat to a simmer.
Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through.
Top with chopped coriander and serve hot.
You can add 1/2 thinly sliced, crispy caramelized onion to your rice if you want….adds some extra flavour!
Photo and recipe: Elize de Kock