Not just zeera rice, this special golden zeera rice is the remarkable item of South Asian meals. This simple yet aromatic golden rice elevates the flavor of any curry, gravy or dal. With brown cumin seeds toasted in ghee and fluffy basmati rice, this recipe delivers restaurant-style perfection at home with simple cooking process. It can be your time savor for busy weeknights or festive hours. The ease of cooking these golden zeera rice lies in its three ingredients that create magic pairing dish with maximum flavor!
One fact about this comes from Ayurveda is that cumin (zeera or jeera) is valuable and known for aiding digestion, making this rice as wholesome as it is delicious. For the people of North India/Pakistan, this zeera rice (jeera rice) with added golden look is staple and mandatory at weddings and homes alike. The cooking simply begins from quick magic process called tarka (tempering) technique in Urdu or Hindi (This is a 2-3 minute process of toasting spices in 2-3 tablespoons of oil to unlock their aroma and flavors).
Ingredients
- 1/2 kg basmati rice (soaked 30 mins & drained)
- 2 tbsp ghee
- 1 & 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 liter water
- Salt to taste
Directions
1. Toast Cumin
Heat ghee in a deep cooking pot over medium heat. Add cumin seeds, salt and turmeric powder. Sizzle them for 30 seconds to one minute until these become fragrant.
2. Cook Zeera Water
As the cumin become toasted and turmeric becomes odorous, then add 1 liter water and bring this to boil. While poring water into pan with ghee, be careful. For this purpose, add first the 2-3 splashes of water and mix with ghee and zeera mixture. This process will release heat and danger of burning. Now add all the required water and bring the water to gentle boil (one boil).
3. Cook Rice
After one boil in zeera water, add drained rice in water. Cook rice uncovered on medium heat. As the rice water reduced to 1/3, reduce flame to medium low and cover the pan half way. Check rice and after 95% of the water absorbance, reduce flame and cover the pan with lid.
4. Steam
Now this is steaming process. While steaming, cover pan tightly, reduce heat to low, and steam for 10 minutes. Turn off heat and rest 5 mins. Fluff with a spatula and if you want soft rice, gently bring rice from pan bottom layer to top (with spatula) and then steam again for 2 minutes.
5. Serve
After resting rice for 5 minutes pour in the platter, garnish with cilantro, fried onions or chickpeas and serve with your gravy or dal.
This special golden zeera rice (jeera rice) comes with the addition of one ingredient, proves that simplicity shines. With its cumin and turmeric aroma and sizzled grains, it is the must have dish to bold meat or vegetarian curries or even a humble fried egg.
Serving Ideas
With Gravy: Any chicken (butter chicken or karahi) or any kind of meat gravy can be served and pair well with this rice.
Meal Prep: To make complete meal for outdoor picnic pack it with yogurt raita and dal.
Upgrade: Add peas for pulao variation and you can also add chicken cube to even enhance its flavor with side vegetable soups.
FAQs
Can I use jasmine rice?
Yes! but for this, you have to reduce water to 800 ml because jasmine is softer and become tender with lesser water quantity.
How to make it vegan?
Choose vegetable oil or vegan butter instead of dairy.
Why is my rice sticky?
Rice become sticky when you may have overcooked or left more water in rice before steaming. One tip to make grains long and cook well is their soaking for 30- 60 minutes before cooking but be gentle and don’t stir them often while cooking, it will break rice.
Can I add other spices?
Sure! Try it with 1 small cinnamon stick and 2 cloves for strong flavor.
For how long I can store golden zeera rice?
Zeera rice (jeera rice) or golden zeera rice can be stored for the maximum of 3 days in fridge so can use them by reheating with a splash of water.
Golden Zeera Rice
4
servings10
minutes25
minutes500
kcalThis special golden zeera rice is a simple yet aromatic dish that elevates any curry or dal. With brown cumin seeds toasted in ghee and fluffy basmati rice, this recipe delivers restaurant-style perfection at home.
Ingredients
1/2 kg basmati rice (soaked 30 mins, drained)
2 tbsp ghee
1.5 tsp cumin seeds
1/2 tsp turmeric
1 liter water
Salt to taste
Directions
- Toast Cumin
Heat ghee in a deep cooking pot over medium. Add cumin seeds, salt and turmeric powder. Sizzle them for 30 seconds to one minute until fragrant.
- Cook Zeera Water
As the cumin become toasted and turmeric becomes odorous, then add 1 liter water and bring this to boil. While poring water into pan with ghee, be careful. For this purpose add first the 2-3 splashes of water and mix with ghee and zeera mixture. This process will release heat and danger of burning. Now add all the required water and bring the water to gentle boil (one boil). - Cook Rice
After one boil in zeera water, add drained rice in water. Cook rice uncovered on medium heat. As the rice water reduced to 1/3 reduce flame medium low and cover the pan half way. Check rice and after 95% of the water absorbance, reduce flame and cover the pan.
- Steam
While steaming, cover pan tightly, reduce heat to low, and steam for 10 minutes. Turn off heat and rest 5 mins. Fluff with a fork. - Serve
Garnish with fried onions or cilantro and serve golden zeera rice with dal or curry.
Notes
- You can store zeera rice for the maximum of 3 days in fridge and can use them by reheating with a splash of water.
