Jeera Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the basmati rice thoroughly under cold running water until the water runs clear; this removes excess starch.

   Ca. 3 min.

   Kokkens note: Rinsing prevents the rice from becoming sticky.

2. 2

   Heat the vegetable oil in a medium-sized pot or saucepan over medium heat.

   Ca. 1 min.

3. 3

   Add the cumin seeds to the hot oil and let them splutter and turn fragrant, about 30 seconds to 1 minute.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the cumin seeds, as they can become bitter.

4. 4

   Add the rinsed basmati rice to the pot and stir gently for about 1-2 minutes, ensuring each grain is coated in the oil and cumin.

   Ca. 2 min.

   Kokkens note: This step helps to toast the rice slightly, enhancing its flavor.

5. 5

   Pour in the water and add the salt.

6. 6

   Bring the mixture to a rolling boil over high heat.

   Ca. 3 min.

7. 7

   Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer for 12-15 minutes, or until all the water is absorbed.

   Ca. 15 min.

   Kokkens note: Do not lift the lid during this time, as it releases the steam needed for cooking.

8. 8

   Remove the pot from the heat and let it rest, still covered, for 10 minutes.

   Ca. 10 min.

   Kokkens note: This resting period allows the rice to finish steaming and become fluffy.

9. 9

   Gently fluff the rice with a fork.

   Ca. 1 min.

   Kokkens note: Avoid stirring vigorously, as this can break the rice grains.

10. 10

    Garnish with fresh cilantro, if using, and serve hot.