Jeera rice

Jeera rice, also known as Zeera rice, is a cherished dish from India and Pakistan that pairs rice with cumin seeds. It’s a staple in many North Indian and Pakistani households and is much simpler to prepare than biryani. The term "Zeera" originates from the word for cumin seeds, which is commonly spelled "Jeera" in Hindi.

The primary ingredients for Jeera rice are quite straightforward: rice, cumin seeds, vegetable oil, onions, and coriander leaves.

Making Jeera rice is simple. Begin by frying cumin seeds in hot oil. Then, add long-grain Basmati rice and a pinch of salt. Pour in water—about twice the amount of rice used—and bring the mixture to a boil with the lid on. Once boiling, reduce the heat and let the rice steam until all the water is absorbed. To finish, sprinkle finely chopped fresh coriander leaves on top. Some restaurants even add a touch of elegance by garnishing with onion rings.

Jeera rice has its origins in the Mughal Empire. It’s not mentioned in ancient Indian cookbooks but appears in Mughal-era texts and travelogues. Back then, chefs were continually experimenting with new rice recipes to cater to the Mughals' love for rice dishes. Over the years, Jeera rice became a popular choice in Indian cuisine and is now a regular feature in many Indian households.