Jeera Rice
Basmati rice fragranced with cumin seeds and whole spices, finished with ghee. The North Indian everyday rice; pairs with everything from dal to butter chicken.
Overview
Aged basmati rice is rinsed and soaked for 30 minutes (a step that helps the grains elongate during cooking). Ghee is heated and cumin seeds are bloomed with a small cluster of whole spices, the rice is added to coat in the spiced fat, then water is poured in and the pot covered to steam. The grains finish long, separate and fragrant.
Ingredients
- 300 g aged basmati rice (rinsed until the water runs clear, soaked for 30 minutes)
- 600 ml water (or 550 ml if your rice is freshly bought)
- 2 tablespoons ghee (or oil + butter)
- 1 tablespoon cumin seeds
- 1 cinnamon stick (small)
- 4 cloves
- 3 green cardamom pods (lightly crushed)
- 1 bay leaf
- 1 teaspoon salt
- A small handful of coriander (chopped, to finish)
Method
Stage 1 - Soak the rice
- Rinse the basmati rice in cold water 4-5 times until the water runs clear.
- Cover with fresh cold water and soak for 30 minutes.
- Drain well in a sieve and leave to dry briefly.
Stage 2 - Bloom the spices
- Heat the ghee in a saucepan with a tight-fitting lid over medium heat.
- Add the cumin seeds and let them sizzle for 15-20 seconds (the seeds should darken but not blacken).
- Add the cinnamon, cloves, cardamom and bay; sizzle for 30 seconds (the spices should perfume the ghee but not burn).
Stage 3 - Coat the rice
- Tip in the drained rice.
- Stir gently for 1 minute to coat every grain in the spiced ghee.
Stage 4 - Steam
- Pour in the water and salt.
- Bring to a boil.
- Reduce to the lowest heat, cover with a tight-fitting lid.
- Cook for 12-14 minutes (don't lift the lid).
- Pull from the heat and rest, still covered, for 10 minutes.
Stage 5 - Fluff and serve
- Lift the lid and fluff the rice with a fork.
- Discard the bay leaf (and the bigger whole spices if you like).
- Scatter the coriander and serve.
Notes
- Soak the basmati: Soaking lets the grains absorb water gently. They cook through evenly and elongate during cooking, giving the long, slender restaurant grain.
- Aged basmati: The label "aged" or "2-year-old" is worth seeking out. Aged grains hold their shape and develop a stronger aroma.
- Don't peek: Lifting the lid releases steam and gives uneven cooking. The 10-minute rest after cooking is just as important as the cooking itself.
Storage
- Refrigerate up to 3 days; reheat covered with a tablespoon of water.
- Freezes well in portions for 2 months.
Recipes mentioned here
Butter Chicken
A rich, creamy tomato-based curry with mild spice and buttery finish. A BIR-style adaptation of murgh makhani.
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
More like this
Matar Pulao
Sliced onions are fried into golden-brown crisps and lifted out. Basmati is rinsed, soaked for ½ hour and drained. A whole-spice tempering of cumin, bay, cardamom, cinnamon and cloves is bloomed in the ghee left from the onions, the drained rice goes in to toast, then water and peas join the pot for a covered steam. The fried onions go back on top before serving.
Dal Makhani
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.
Palak Paneer
Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green). The drained spinach is blended with green chilli into a smooth puree. A masala of onion, ginger, garlic and tomato is built and the puree stirred in. Cubes of paneer, lightly pan-fried, are added at the end so they sit on top of the gravy rather than dissolving into it. Finished with cream and kasuri methi.
Rajma
Dried kidney beans are soaked overnight and pressure-cooked (or simmered for 2 hours) until completely tender. A separate pan builds a base of onion, ginger and garlic browned with whole spices, then a tomato puree is added and cooked down with the ground spices until the oil separates. The cooked beans and a portion of their cooking liquor are folded in and simmered for 30 minutes to thicken; a few are mashed against the pan to thicken the sauce. Finished with garam masala and butter.