Perfect Hotel-Style Jeera Rice (Cumin Rice)

Ingredients

• 2 cups Long Grain Basmati Rice (Rinse until water runs clear; do not soak)
• 1 tablespoon Cumin Seeds (Whole seeds, toasted)
• 1 tablespoon Vegetable Oil (Neutral oil; can substitute ghee for richer flavor)
• 2 cups Water (Hot water)
• 1 teaspoon Salt (Adjust to taste)
• 2 tablespoons Fresh Coriander Leaves (Chopped, for garnish)

Instructions

1. Rinse the Rice

   Place the rice in a fine mesh sieve and rinse under running water, stirring with your hand, until the water runs clear to remove excess starch.

   Time: PT5M

2. Dry the Rice

   Drain the rice well and spread it on a clean plate or tray. Let it air‑dry for about 10 minutes so the grains are completely dry before roasting.

   Time: PT10M

3. Toast Cumin in Oil

   Heat the skillet over high flame, add 1 tbsp oil, then add the cumin seeds. Let them sizzle and turn aromatic, about 30 seconds to 1 minute.

   Time: PT2M

   Temperature: high flame

4. Roast the Dry Rice

   Add the dried rice to the skillet. Stir continuously on high flame for 7‑8 minutes until the grains turn a light off‑white color and emit a nutty aroma.

   Time: PT8M

   Temperature: high flame

5. Add Water and Salt

   Pour 2 cups hot water over the roasted rice, add salt, and give a quick stir. Increase the flame to bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: high flame

6. Simmer on Low Flame

   Reduce the heat to the lowest setting, place the lid tightly on the skillet, and let the rice cook undisturbed for 7 minutes.

   Time: PT7M

   Temperature: low flame

7. Rest the Rice

   Turn off the heat but keep the lid on. Let the rice sit for 30 minutes; the residual steam finishes the cooking and makes the grains fluffy.

   Time: PT30M

8. Fluff and Garnish

   Remove the lid, gently fluff the rice with a fork, sprinkle chopped coriander leaves, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

45 g

Fat

2 g

Fiber

1 g