Not just zeera rice, this special golden zeera rice is the unsung hero of South Asian meals—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. Perfect for busy weeknights or festive spreads, it’s a 3-ingredient wonder with maximum flavor!
Did you know? In Ayurveda, cumin (zeera) is prized for aiding digestion, making this rice as wholesome as it is delicious.
Born in North India/Pakistan, zeera rice is a staple at weddings and homes alike. Its magic lies in the tarka (tempering) technique—toasting spices in fat to unlock their oils.
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
1. 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.
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 medium low and cover the pan half way. Check rice and after 95% of the water absorbance, reduce flame and cover the pan.
4. 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.
5. Serve
Garnish with fried onions or cilantro and serve golden zeera rice with dal or curry.
This special golden zeera rice proves that simplicity shines. With its nutty aroma and buttery grains, it’s the ultimate sidekick to bold curries or even a humble fried egg. Tag your foodie friends — they’ll beg for this recipe!
Serving Ideas:
- With Gravy: Serve under butter chicken or karahi.
- Meal Prep: Pack with yogurt raita and dal for lunches.
- Upgrade: Add peas for pulao variation.
FAQs:
Can I use jasmine rice?
Yes, but reduce water to 800 ml (jasmine is softer).
How to make it vegan?
Swap ghee for coconut oil or vegan butter.
Why is my rice sticky?
You may have overcooked or left more water in rice before steaming. Soaking for 30- 60 minutes helps to cook rice grains well but be gentle and don’t stir them often while cooking, it will break rice.
Can I add other spices?
Try 1 cinnamon stick and 2 cloves for depth.
For how long I can store golden zeera rice?
For the maximum of 3 days in fridge and use them by reheating with a splash of water.
