Jeera rice was one of the dishes that took me a long time to perfect. Not because it’s complicated, but mostly because I could never get the water, heat, time ratio right. I would call my mom for advice and she would just say, ‘all you need is double the water to rice’. It was so disheartening to have to buy ready rice, or minute rice for years, so I decided to teach my kids how to make jeera rice early on.
Before we get into the recipe for jeera rice, a quick reminder that only you will know when your kids are ready to use the stove. For Armaan that comfort level came around 10 years old, but even then, we surprised him until he was about 12. Zara on the other hand started working around the stove at 8. She’s always been very comfortable, and careful at the stove. If you aren’t sure when to let your little one use the stove, this article is a great resource.Print
Made with basmati rice and cumin seeds, jeera rice is very much an everyday rice in many North Indian, and Pakistani homes.
1 1/2 cups of rice that has been soaked in water for 30 minutes
3 cups of water
2 tbs ghee
1/2 tbs jeera/cumin seeds
1 tsp salt (or to taste)
1. Wash the rice two to three times, until the water runs completely clear. Soak the water in rice for 30 minutes. Make sure it is completely covered.
2. After 30 minutes, drain the water completely and leave the rice grains aside.
3. Add the ghee to a large wide vessel with a tight fitting lid. It’s important that the rice have space to steam and double in the pot.
4. Heat the ghee on a medium flame. add the jeera seeds and cook for 60 seconds. Now add the rice into the pan and cook for another 60 seconds until translucent. Keep moving it around on the bottom of the pan.
5. Add the water and salt, and turn the stove up to high. Once the rice comes to a boil, turn the heat down to low, put a lid on the rice and leave it for 12 minutes.
6. At 12 minutes turn the stove off, but don’t lift the lid off the rice for 5 minutes.