Indian
Jeera Rice
Fragrant basmati rice with long, separate grains, gently glossed in ghee and perfumed with warm, nutty cumin.
4 servings · 10 minutes prep · 20 minutes cook
Ingredients
Rice
- 1½ cups, aged white basmati rice
- as needed, for rinsing and soaking
- 1¾ cups, for cooking
- 1¼ tsp, Diamond Crystal kosher salt
Cumin tempering
- 2 tbsp
- 2 tsp, whole cumin seeds
Directions
Rinse and soak the rice
- Place aged basmati rice in a {{tool:mixing-bowl}} and cover generously with cold water. Gently turn the grains with your fingers, then drain. Repeat 4 to 6 times, until the water is only lightly cloudy; avoid squeezing or scrubbing the rice, which can break the grains.
- Cover the rinsed rice with at least 2 inches of fresh cold water and soak for 30 minutes. Drain in a {{tool:fine-mesh-sieve}} and leave undisturbed for 10 minutes. Thorough draining prevents excess water from making the finished rice soft or sticky.
Bloom the cumin
- Heat ghee in a heavy 3-quart {{tool:heavy-saucepan}} over medium heat for about 1 minute, until fluid and shimmering but not smoking. Add cumin seeds and cook, swirling the pan, for 30 to 45 seconds. The seeds should sizzle actively, smell nutty, and deepen by one shade; do not let them become dark brown or smell acrid.
- Add the drained aged basmati rice. Fold gently with a {{tool:silicone-spatula}} until every grain is glossed with ghee, then cook for 1½ to 2 minutes. Stir only two or three times to avoid breaking the softened grains.
Cook, steam, and rest
- Add water and kosher salt. Stir once, gently, and bring to a full boil over medium-high heat. Let the rice boil uncovered for 45 to 60 seconds, until the grains circulate and the liquid bubbles across the entire surface.
- Stir once from the bottom, reduce the heat to the lowest setting, and immediately cover with a tight-fitting {{tool:lid}}. Cook without opening the lid for 12 minutes. Remove the pan from the heat and let it stand, still covered, for 10 minutes so the trapped steam finishes the center of each grain.
- Uncover and test a grain: it should be tender through the center, elongated, and distinct rather than wet or chalky. If it remains firm at the core, sprinkle in 1 tbsp water, cover, and steam over the lowest heat for 2 minutes; rest off the heat for another 5 minutes.
- Fluff from the edges toward the center with a {{tool:fork}} or slender {{tool:rice-paddle}}, lifting rather than stirring. Rest uncovered for 2 minutes before serving so excess surface steam can escape.
