This is one of the easiest seasoned rice dishes that anyone can cook.

It’s simple, quick and tasty, my boys love it accompanied with their meat or chicken dishes. It’s so versatile you can cook this dish to accompany anything really; meat/chicken curries, daal, chicken tikka or even as a side for a barbecue. IT of course is Jeera Rice! Most people will be able to attempt cooking this rice dish without any problems, unlike a biryani which can throw some people due to the various steps involved in putting together that dish. I normally cook this whenever my oldest son asks for pilau- his idea of food heaven is a classic lamb and potato curry served with pilau and salad, for him it doesn’t get any better than that! Although this doesn’t technically class as a ‘pilau’, as pilau uses seasoned stock water, it comes close enough and tastes great which is what really matters (for an authentic pilau recipe view my Akhni Fulab/Pilau recipe).

If you wanted to use stock cubes you could and it would most certainly add instant flavour to the dish, I’ve kept my Jeera rice simple but by all means experiment and see what you prefer. You could also take this to the next level by adding in a handful of vegetables/prawns/chicken pieces at the stage where you’re frying the onions before adding the rice, this would certainly add more colour and flavour. As always throw in whatever spices you have a liking for, there are no hard and fast rules when it comes to cooking; star of anise, black cardamom, whole black peppercorns, curry leaves, coriander etc. Above all, learn to appreciate the simple things in life!

Serves 4 – 5 (depending on portion size)

You will need:

2 cups of basmati rice (approx 275g in weight)
2 tbsp ghee (clarified butter)
2 tsp jeera (cumin) seeds
1 medium onion
1/2 tsp garam masala (if you don’t have this use whole spices- 2 pieces of cinnamon sticks, 2-3 bay leaves, 3 cardamoms and 2 cloves)
1 1/2 tsp salt
1/2 tsp minced ginger
1/2 tsp minced garlic
4/5 whole green chillies
400ml of boiling water (approx)

Method:

I use an empty washed baked bean can as a measuring unit for measuring my rice, this is equivalent to two standard cups of rice (using a proper measuring cup) or 275g basmati in weight.

Start by washing the rice with cold water till the water runs clear….

….then leave to soak in cold water.

Peel and chop your onion and your green chillies. I have chopped half as they release a lovely fragrance without adding too much heat.

To a pan add 2 tbsp of ghee (clarified butter).

Once the ghee has melted and is hot add 2 tsp jeera (cumin) seeds. They should pop and crackle instantly, allow them to brown a little then add 1/2 tsp minced ginger, 1/2 tsp minced garlic, your chopped onion, 1 1/2 tsp salt and 1/2 tsp garam masala.

Add the whole/sliced green chillies and allow the onions to sauté now with the spices. Allow the onions to fry for 5-8 minutes over a low-medium heat.

In the meantime half fill a kettle and boil some water. Once the onions are transparent and browned you’re ready to add the soaked rice.

Add the rice soaked rice by hand, drain any water as you add. Mix the rice well with the sautéed onions. Over a medium heat allow the rice to fry for several minutes (5-8 minutes should be adequate), keep stirring to avoid the bottom burning.

The rice will look a solid opaque colour when you’re ready to add the boiled water.

Measure 400ml of boiling water (3/4 of a pint) in a jug. Turn the heat up to full on the pan and slowly add the boiling water to the fried rice, be careful as the hot water can splutter as it hits the base of the hot pan. The water should begin to boil instantly when added to the pan, we want this to absorb into our rice quickly and avoid a mushy rice dish. Allow the rice to boil for several minutes on full, as soon as most of the liquid has evaporated, turn down the heat as low as you can and cover the rice. The steam will finish cooking off the rice.

I usually place a clove into the steam vent in my lid to trap all the steam and cook my jeera to fluffy perfection! The rice is fully cooked when you can squish a single grain between your thumb and forefinger and it’s soft.

Garnish your jeera rice with onion slices and a sprinkling of fresh coriander. Serve with whatever dish you choose, we often eat this with my Classic Lamb & Potato Curry.

Bon Appetit!!

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