Jeera rice, also known as cumin rice, is a staple in Indian cuisine celebrated for its simplicity and aromatic flavor. Traditionally, it involves tempering cumin seeds in ghee or oil, which are then mixed with cooked rice. While basmati rice is commonly used, other varieties like jeerakasala or kaima rice are also popular, especially in regional dishes such as Thalassery biryani. The addition of cumin seeds not only imparts a distinctive aroma but also offers digestive benefits, making jeera rice a favored accompaniment to rich curries and dals. Its subtle flavor enhances the main dishes without overpowering them, solidifying its place as a beloved component of vegetarian meals across India. Here is a no-grease version which makes the dish healthier without compromising taste.

Ingredients
1.5 cups rice (any fragrant rice will do. I used jeeraga samba)
1 tbsp cumin seeds (sabut jeera, jeeragam)
1 black cardamom
3-4 pieces cloves
1-2 bay leaves (tej patta, brinji elai)
3 cups hot water
Fresh coriander leaves to garnish
Unrefined salt to taste
Method
Wash the rice well
Soak it for 30:minutes (optional, but will cook faster)
Heat a pan at medium-high heat and add cumin seeds
Reduce heat to low and add black cardamom, cloves and bay leaves
Sauté till fragrant
Strain the rice and add to the tempering
Mix gently to avoid breaking the rice grains
Once the rice is well combined with the spices, add hot water
Add salt
Turn up heat to high
Let the rice cook
Once the rice has absorbed most of the water, turn the heat to low
Cover and cook for 4-6 minutes
At this stage, the rice would be almost done
Remove the lid and stir gently with a fork
Place the lid back and simmer for 2-3 minutes more
Remove from heat and let the rice rest for 3-4 minutes
Then open the lid and let it rest for another 5-7 minutes
Do not stir at this stage
If the rice appears undercooked, sprinkle a little water and cook till it is fully done
Serve warm with dal or any gravy of choice
Enjoy!