Jeera Rice

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1. 1

   Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in fresh water for 15-20 minutes.

   Cirka 15 min

   Kockens tips: Soaking helps the rice cook more evenly and prevents it from getting sticky.

2. 2

   After soaking, drain the rice well and set aside.

3. 3

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

   Cirka 1 min

4. 4

   Add the cumin seeds to the hot oil and sauté for about 30 seconds until they turn a light golden brown and become fragrant.

   Cirka 1 min

   Kockens tips: Be careful not to burn the cumin seeds, as they can turn bitter quickly.

5. 5

   Add the drained basmati rice to the pot and stir gently to coat the grains with the oil and cumin seeds.

   Cirka 1 min

6. 6

   Pour in the water and add the salt.

7. 7

   Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 12-15 minutes.

   Cirka 15 min

   Kockens tips: Do not lift the lid during this cooking time, as it will release steam and affect the cooking process.

8. 8

   Once the cooking time is complete, remove the pot from the heat and let it rest, covered, for 5 minutes.

   Cirka 5 min

   Kockens tips: This resting period allows the steam to redistribute and the rice grains to firm up.

9. 9

   Gently fluff the jeera rice with a fork.

10. 10

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