This recipe is so easy, yet so flavorful. It is simply cumin seeds tempered in coconut oil (or ghee, depending on your preference) and infused into steamed basmati rice. The perfect accompaniment to ayurvedic kitchari, indian dal (dahl, dhal, or daal), or even just some steamed greens and veggies.
Jeera Rice « Indian Cumin Rice
- knob of coconut oil
- sprinkle of jeera (cumin) seeds, about two tablespoons
- 1 cup basmati rice
- 2 cups water + more for soaking
- 1 tsp pink himalayan salt
soak your rice in a bowl of water for at least 20-30 minutes before cooking. drain rice and set aside. next, heat coconut oil on low in a saucepan big enough to make one pot of rice. throw in your cumin seeds and temper seeds until fragrant, about two-three minutes. throw in your salt and rice, mix everything together and then add water. increase heat to high and bring water to a boil. once boiling, set heat on low and cover. let cook for 15-20 minutes. fluff with a fork, you’re done! I like to add a squeeze of lemon juice and a bit of lemon zest to this rice.