Cumin Basmati Rice (Jeera Chawal) Recipe

Jeera rice is commonly served as a plain rice in the restaurants. It is neither Saade Chawal (boiled rice), nor Tarka rice.
See How to cook Rice to understand the chemistry.

Equipment needed

One heavy bottom stainless steel Stock Pot (Pateela) with a lid. 2 quart capacity.
One heavy bottom sauté pan

Ingredients

1. Basmati rice: 1 cup
2. Presoak water: 1½ cups
3. Water: 2 ¼ cups
4. Salt: ¼ teaspoon
5. Ghee: 1 Tablespoon
6. Whole cumin seeds: 1 teaspoon

Method

Step 1 Wash Rinse.
Wash and rinse rice to remove dirt and starchy powder. I repeat it three times.

Step 2: Presoak Rice.
Presoak rice in 1½ cups plain water for 30 minutes at room temperature. Drain

Step 3: Boil water.
In a stock pot (Pateela), add 2¼ Cups of water, ¼ teaspoon salt. Bring it to a boil

Step 4: Sauté Cumin.
While the water is boiling, in the sauté pan add Ghee and turn on heat. When the Ghee is hot, add Cumin seeds. Roast cumin seeds till they start to change color. Drain and add pre-soaked rice. Toss rice around till it is covered with oil.

Step 5: Cooking Rice
Transfer the rice and cumin to boiling water in the stock pot. Wait till the water comes to a boil. As soon as water comes to a boil, do three things.
1. Turn down heat to simmer.
2. Cover the stock-pot with a lid.
3. Start a timer for 11 minutes.

Step 6: Rest Rice.
As soon as the timer expires. Do three things
1.Turn off heat.
2. Wait 10 minutes
3. Don't remove the lid.