Jeera Rice (जीरा राइस) — Indian Cumin-Tempered Basmati Rice

• 250 gBasmati rice (about 1 1/4 cups; aged basmati preferred)
• 450 mlWater (for cooking rice (1.8:1 water to rice by weight))
• 4 gSalt (about 3/4 tsp)
• 14 gGhee (1 tbsp)
• 6 gCumin seeds (about 2 tsp)
• 1 leafBay leaf
• 2 podGreen cardamom pods (lightly crushed)
• 2Cloves
• 1 stickCinnamon stick (about 2.5 cm)
• 1Green chili (slit lengthwise)
• 5 gGinger (finely julienned)
• 80 gOnion (thinly sliced (optional but common in restaurant style))
• 10 gCoriander leaves (cilantro) (finely chopped)
• 10 mlLemon juice (2 tsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs nearly clear. Soak the rice in fresh water for 15 minutes, then drain very well so the grains steam up long and separate.

2. 2

   Add the drained rice, 450 ml water, and salt to a heavy pot with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and cook for 12 minutes without lifting the lid so the steam stays trapped.

3. 3

   Turn off the heat and let the rice rest, covered, for 8 minutes to finish steaming and firm up the grains. Fluff gently with a fork or rice paddle, then spread the rice on a wide plate for 2 minutes so excess surface moisture evaporates.

4. 4

   Heat the ghee in a wide skillet over medium heat until it shimmers but does not smoke. Add cumin seeds and stir for 20–30 seconds until they sizzle vigorously and smell nutty, keeping them light brown rather than dark.

5. 5

   Add bay leaf, cardamom, cloves, and cinnamon, and sauté for 20 seconds to bloom the whole spices in the fat. Add sliced onion, ginger, and the slit green chili, then cook for 4–5 minutes until the onion turns translucent with lightly golden edges.

6. 6

   Add the cooked rice to the skillet and fold gently, lifting from the bottom so the grains stay intact. Cook for 2 minutes, stirring softly, so the cumin-tempered ghee coats the rice evenly and the aromas meld.

7. 7

   Turn off the heat and sprinkle in chopped coriander leaves and lemon juice, then fold once more. Rest the rice for 2 minutes before serving so the flavors settle and the fragrance becomes more pronounced.