Jeera is Hindi for cumin so basically this recipe is cumin spiced rice. 🙂
This is my favourite rice recipe to use with any curry such as Tikka Masala or Murgh Makhani. I use one cup (any cup, as long as you use the same one to measure the water) of rice per person and the double the amount of water. So in this recipe I used 4 cups or rice and 8 cups of water. I am really bad at maths but even I can calculate that ratio!
4 cups rice, washed and rinsed
8 cups water
1 onion, sliced
2 tsp. cumin seeds
4 cardamom pods
1 stick cinnamon
2 bay leaves
1 Fry onions until translucent and add the spices. Fry for 3-4 minutes.
2 Add the rice and fry for a further 3 minutes.
3 Add cold water and bring to a boil. Once boiling, add salt, cover tightly and simmer on medium for 10-15 minutes or until the water has evaporated and the rice is tender.