STEP 1.Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
STEP 2.Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
STEP 3.The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
STEP 4.If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
STEP 5.Making Jeera Rice
STEP 6.Heat oil in a small pan. Add cumin/jeera.
STEP 7.Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
STEP 8.Add the green chilies. Stir for a few seconds. No need to brown the chilies.
STEP 9.Add the tempering to the hot or warm rice.
STEP 10.With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
STEP 11.Add coriander and gently mix or garnish the rice with coriander at the time of serving.
STEP 12.Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
Nutrition value
240
calories per serving
7 g Fat4 g Protein39 g Carbs2 g FiberOther
Current Totals
7 g Fat
4 g Protein
39 g Carbs
2 g Fiber
MacroNutrients
Carbs
39 g
Protein
4 g
Fiber
2 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
6 mg
Iron
0 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
11 mg
Manganese
0 mg
Phosphorus
49 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment