Fluffy basmati rice tempered with DC Jeera crackled in ghee, finished with fragrant whole spices. The simplest, most satisfying accompaniment to any dal or curry.
Wash basmati rice until water runs clear. Soak for 15 minutes, then drain well.
Heat ghee in a pot. Add jeera and let it crackle and turn light brown (15 seconds). Add bay leaf, cloves, and cardamom.
Add drained rice to the pot. Gently toss for 1-2 mins to coat each grain in ghee and spices.
Add water and salt. Bring to a boil. Cover tightly, reduce to the lowest heat, and cook for 12 mins.
Remove from heat. Do not open the lid for 5 mins — steam finishes cooking the rice.
Open lid, fluff gently with a fork. Garnish with fresh coriander if using. Serve hot.
More dishes that showcase the bold flavours of DC Jeera (Cumin Seeds).
Crispy potatoes dry-roasted with DC Jeera, green chillies, and fresh coriander. A quick, no-fuss sabzi that pairs beautifully with roti or poori.
