# Easy Jeera Rice

I know this is wrong but I don't have time to do it the right way

## Ingredients

- `400` g jasmine rice
- `32` fl oz water
- `2` tbsp butter or ghee
- `1.5` tsp whole cumin seeds
- `1` bay leaf
- `2`–`3` whole black peppercorns
- `2` cardamom pods, lightly crushed
- `1/2` tsp salt
- `1/4` tsp turmeric — optional; omit for white rice
- `1` small cinnamon stick — optional

## Instructions

1. Rinse the jasmine rice 3–4 times, until the water is mostly clear.
2. Add the rice, water, butter or ghee, cumin seeds, bay leaf, black peppercorns, cardamom, salt, and cinnamon stick to a saucepan.
3. Bring to a full boil over medium-high heat.
4. Stir once, then cover and reduce the heat to low.
5. Cook for **15 minutes**.
6. Turn off the heat and leave covered for **10 minutes**.
7. Remove the bay leaf, cardamom pods, cinnamon stick, and any other whole spices you don't want to eat.
8. Fluff the rice gently with a fork and serve.

## Notes

- Jasmine rice works perfectly well here, even though traditional jeera rice is usually made with basmati.
- Do not add turmeric if you want the rice to remain white.
- No need to toast the cumin or other spices first; everything can go directly into the cooking water.
- For a richer flavor, use ghee instead of butter.


Servings: 6

Category: Sides

Link: https://chatgpt.com/s/t_6abda29d73e4819182740c9fd2759815

Tags: Indian, Vegetarian