I associate Jeera rice with Mumbai! When my husband was in Mumbai, I used to visit him often and we used to go to a local Mumbai restaurant (don’t remember the name) in Andheri where they served piping hot jeera rice with piping hot dal fry. It was so yummy that it remains a distinct memory, hard to forget! Jeera rice is a very simple yet delicious recipe. It also makes a perfect lunch box recipe with any left over subji or fry. I usually have it with vegetable fry or just dal fry.
Cumin Rice
Servings 2 people
Ingredients
- 1.5 cups Basmati Rice
- 1 tbsp Cumin Seeds
- 1 tbsp Butter
- 1 tsp Salt
Instructions
Preparation
- Wash and Soak basmati rice for 20 minutes.
Cumin Rice
- Heat butter in a cooker pan. Add cumin seeds.
- Once the seeds start to splutter, add basmati rice. Sauté until rice turns slightly golden.
- Add required amount of salt. Add 3 cups of water and close the cooker pan. Allow it to cook for 15 to 20 minutes.
- Once the rice is done, serve piping hot with dal.
Notes
Top cooked jeera rice with fried cashews on indulgent days.
I usually combine fried jeera/cumin seeds and rice before cooking the rice because I feel the taste blends really well. Alternatively, rice can be cooked separately and fried cumin seeds can be added later.
If you are left with jeera rice that you can't finish, use them to make burritos for dinner.