Jeera rice gives a plain pot of rice a little warmth and fragrance. The method below keeps the seasoning gentle, making it an easy partner for dal or a richer main dish.
Ingredients for three to four servings
You will need one cup basmati rice, one and a half cups water as a starting point, one tablespoon ghee or oil, one teaspoon cumin seeds and salt to taste. Water requirements vary by rice and pan, so use the packet guidance if it differs substantially.
Rinse and prepare
Rinse the rice until the water is less cloudy, then soak for about 20 minutes and drain thoroughly. Use a saucepan with a close-fitting lid. Measure the water before heating the pan so you are ready when the cumin is fragrant.
Toast, simmer and rest
Warm the ghee or oil over medium heat. Add the cumin and let it sizzle briefly without burning. Stir in drained rice gently, add water and salt, and bring to a boil. Cover, lower the heat and simmer gently for around 12 to 15 minutes, or according to the rice instructions. Avoid repeatedly lifting the lid.
Finish gently
When the water is absorbed and the grains are tender, turn off the heat and rest, covered, for 10 minutes. Fluff with a fork. If the rice is still firm and dry, add a small splash of hot water and cook gently for a little longer. Serve hot. Cool leftovers promptly and refrigerate rather than leaving the pot out.
I would keep the first batch simple. Once you know how your rice cooks in your pan, it becomes much easier to repeat the texture you like.