Light, fluffy basmati rice infused with the earthy aroma of cumin seeds—perfect as a side for dals, curries, or rich gravies.
đź§‚ Ingredients:
1 cup basmati rice
2 cups water
1.5 tbsp ghee or oil
1.5 tsp whole cumin seeds (jeera)
1 small bay leaf (optional)
1–2 cloves (optional)
Salt to taste
Fresh coriander leaves, chopped (for garnish, optional)
👩🍳 Instructions:
Step 1: Soak the Rice
Rinse basmati rice thoroughly until the water runs clear.
Soak it in water for 20–30 minutes, then drain.
Step 2: Temper the Spices
Heat ghee or oil in a heavy-bottomed pan or pot.
Add cumin seeds and let them splutter until aromatic.
Add bay leaf and cloves if using. Sauté for a few seconds.
Step 3: Cook the Rice
Add the soaked and drained rice to the pot. Sauté gently for 1–2 minutes to coat each grain with ghee and spices.
Pour in 2 cups of water and add salt to taste.
Bring to a boil, then reduce to a low flame, cover, and cook for 10–12 minutes or until water is absorbed and rice is tender.
Let it rest for 5 minutes, then fluff with a fork.
Step 4: Garnish & Serve
Sprinkle with chopped coriander if desired.
Serve hot with dal tadka, paneer curry, or any gravy dish.
🌿 Welza Tip:
Use Welza Whole Cumin Seeds for maximum aroma—they release deep, nutty flavor when toasted in ghee. For a richer version, add a few cashews fried in ghee before tempering!
Share:
🥔 Tempered Jeera Aloo (Cumin-Spiced Potatoes)