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Jeera rice is a simple, aromatic basmati rice dish tempered with cumin seeds and ghee. This light vegetarian side dish complements any curry and is a staple in family meals across India.
Rinse 1 cup basmati rice under cold running water until the water runs clear to remove excess starch, then soak for 20 minutes and drain.
Heat 2 tbsp ghee in a medium saucepan over medium heat until shimmering but not smoking.
Add 2 tsp cumin seeds and let them sizzle for 30–45 seconds, stirring gently until aromatic and slightly darkened.
Add the drained rice and sauté for 1 minute, gently toasting and coating each grain with ghee and cumin.
Pour in 2 cups water and 0.75 tsp salt, raise heat to high, bring to a rolling boil, then reduce to low, cover tightly, and cook for 12 minutes without lifting the lid.
Turn off the heat and let the pot stand covered for an additional 10 minutes to allow the rice to finish steaming.
Fluff the jeera rice gently with a fork and serve immediately as a side to your favorite curry.
