Jeera Rice

Photograph of rice.

Jeera (or Zeera) rice is popular in Pakistan and northern India. Its predominant flavour comes from the cumin (jeera) seeds.

  1. Soak for half an hour:
    • 200g Basmati Rice.
  2. Brown:
    • 25g Butter.
    • 12 Cashews.
  3. Set cashews aside, and in same oil, brown:
    • 1 Onion (finely diced).
    • 2 Star Anise.
    • 2 tsp Cumin Seeds.
    • 1 tsp Turmeric (optional).
  4. Thoroughly drain rice, add to onions, and fry for about 3 minutes.
  5. Add to rice, bring to boil, and simmer for 15–20 minutes:
    • 400g Water.
    • 5g Salt.
    • 2 (~30g) Lemon Slices.
  6. Fluff rice and serve with the fried cashews.