Jeera Pulao {Cumin Basmati Rice}

By Ellie Betzen
July 11, 2016
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Author Notes: An incredibly fragrant, earthy, and rich Indian rice dish. Your family will be asking for seconds and thirds. Ellie Betzen

Serves: 4

  • 2 tablespoons ghee (or unsalted butter)
  • 2 tablespoons whole cumin seeds (must be whole seeds)
  • 4 cups water
  • 2 cups basmati rice
  • 1/2 tablespoon salt
  • 1 tablespoon chopped cilantro
  1. In order to get the maximum benefits of the fluffy, loose consistency that is typical of Indian rice, pre-soak the rice in a large bowl of water for approximately 1 hour. Then thoroughly drain it and you can get started right away.
  2. Heat the butter in the pot over medium heat and saute the cumin seeds for 10 seconds. Pour 4 cups of water in that same pot, bring the heat up to a high until water simmers. Add basmati rice and salt, simmering on medium heat for approximately 20-30 minutes, or until liquid is completely soaked and the rice is fluffy and loose. Fluff rice with a fork and garnish with cilantro.

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