Fragrant Jeera Rice with Spices
Ingredients
- 2 Tbsp neutral oil
- 2 tsp cumin seeds (jeera)
- 1 tsp brown mustard seeds
- 3 green cardamom pods
- 3 whole cloves
- 1 stick cinnamon
- 1 cup uncooked basmati rice
- 1-1/2 cups water
Preparation
Rinse the rice until the water runs clear.
Heat a heavy pot on medium-high and once hot, add the oil and wait 30 seconds.
Add the cumin seeds, brown mustard seeds, cardamom pods, whole cloves, and the cinnamon stick.
Toast the spices until the mustard seeds start to pop and jump.
It should smell amazing at this point.
Add the rice and water to the pot and bring to a vigorous boil.
Reduce the heat to low and cover with a tight lid and cook until done (usually 15 minutes for white rice and 40 minutes for brown rice).
Remove from heat and let rest (5 minutes for white and 10 minutes for brown).
Use a fork to fluff the rice and to remove the cinnamon stick, cloves, and cardamom pods (if you can find them all).
Notes
This dish can be made with both white and brown rice.
