Jeera Rice (Brown)

1. 1

   Prepare the rice

   Rinse the brown basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. This helps it cook evenly. After soaking, drain the water completely.

   TIPDon't skip soaking the brown rice; it significantly reduces cooking time and results in a softer texture.
2. 2

   Temper the whole spices

   • Place a heavy-bottomed pot or pan over medium heat.
   • Add the ghee and let it melt.
   • Add the cumin seeds, bay leaf, black peppercorns, and cloves.
   • Sauté for about 30-45 seconds until the cumin seeds crackle and become fragrant.

   TIPKeep the heat on medium to prevent the spices from burning, which can make the rice taste bitter.
3. 3

   Toast the rice

   Add the drained brown rice to the pot. Gently sauté for 1-2 minutes, stirring carefully to coat the grains with the ghee and toasted spices. This step adds a lovely nutty flavor.

4. 4

   Cook the rice

   • Pour in 3 cups of water and add the salt. Stir gently.
   • Bring the water to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer.
   • Cook for 30-35 minutes, or until all the water is absorbed and the rice is tender.

   TIPAvoid opening the lid while the rice is simmering. This allows the steam to build up and cook the rice perfectly.
5. 5

   Let the rice rest

   Turn off the heat and let the pot remain covered for at least 10 minutes. This resting period allows the grains to firm up and separate.

6. 6

   Fluff and garnish

   Open the lid and gently fluff the rice with a fork to separate the grains. Garnish with freshly chopped coriander leaves.

7. 7

   Serve hot

   Serve the brown jeera rice hot as a side with your favorite dal, curry, or raita.

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