Jeera Rice
Long-grain basmati infused with the warm, earthy flavour of whole cumin. Simple, and the side that makes everything else work.
Long-grain basmati infused with warm, earthy cumin. The simplest thing in the kitchen, and the side that makes everything else on the plate work.
Separate grains, no stickiness, no mush — and it comes out of a pressure cooker in two whistles.
The technique · Toast the rice, then rest it
Sauté the drained rice with the cumin and whole spices for two or three minutes before the water goes in — that toasting is what keeps the grains separate. Then, once the flame is off, do not open the lid: ten to fifteen minutes of natural pressure release is what finishes the cooking without turning it to porridge.
Method
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What goes wrong, and why
- Sticky rice. Not rinsed until clear, or too much water. One and a quarter cups of water to a cup of soaked rice.
- Broken grains. Over-soaked, or stirred after cooking. Fluff from the sides with a fork.
- Weak cumin flavour. The seeds went in and out too fast. Let them properly splutter and darken a shade.
- Mushy bottom. The lid came off straight after the whistle. Let the pressure fall on its own.
Serve it with
Any gravy at all — prawns masala, dal tadka, a paneer curry. On its own with curd and pickle it is a full dinner on a bad day.
Watch us make it
The two or three minutes of toasting is the step people skip. Watch it happen.
More from the kitchen
Made it?
Tell us how it turned out
Every question we have ever been asked about this one came from someone's kitchen at 8pm. Ours is open.