Jeera Rice (Riz au Cumin)
Des grains de basmati légers et détachés, cuits au ghee et au cumin grillé, parsemés de coriandre.
Portions
Ingrédients
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Étapes
Cuisinez sans limites
Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs
Commencer ma semaine gratuiteContinuer avec l'accès gratuitRinse and soak
Rinse the rice several times until the water runs clear, then soak for 20 minutes. Drain well.
Toast the cumin
Heat the ghee, add the cumin, bay leaf and cardamom and fry for 30 seconds until the cumin darkens and smells nutty.
Cook
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Rest and fluff
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Rinse and soak
Rinse the rice several times until the water runs clear, then soak for 20 minutes. Drain well.
Toast the cumin
Heat the ghee, add the cumin, bay leaf and cardamom and fry for 30 seconds until the cumin darkens and smells nutty.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Basmati rice, grown at the foothills of the Himalayas, has been prized for its fragrance for centuries — 'basmati' roughly means 'full of aroma'.
Jeera rice is the simplest way to show it off, and is a fixture of North Indian restaurant meals alongside dal and curry.
⭐ Why It's Famous
Quick, fragrant and versatile, jeera rice turns plain rice into something special.
💡 Fun Fact
Good basmati grains nearly double in length — but not width — when cooked.
North India
30.73°N, 76.78°E
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