Bihar Jeera Rice
Fragrant cumin-tempered basmati rice cooked in ghee with bay leaf. Bihar everyday accompaniment for dal and sabzi.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Ghee — 100 g (whole)
- Basmati Rice — 250 g (ground)
- Cumin Seeds — 4 g (whole)
Method
- Wash the basmati rice well and soak it in water for 20 minutes, then drain completely.
- Heat the ghee in a heavy-bottomed pan on medium flame.
- Add the cumin seeds and let them splutter and turn fragrant.
- Add the drained rice and gently saute for 2-3 minutes so each grain gets coated with the ghee.
- Add water in the right proportion along with salt, and bring it to a boil.
- Lower the flame, cover the pan and simmer until the rice is fully cooked and the water is absorbed, about 10-12 minutes.
- Turn off the flame and let the rice rest covered for 5 minutes, then fluff it gently with a fork.
- Garnish with chopped coriander leaves and serve the Bihar jeera rice hot alongside dal or curry.
Common questions
- Bihar Jeera Rice ko English mein kya kehte hain?
- बिहारी जीरा राइस ko English mein Bihar Jeera Rice likhte hain.
- Ek plate Bihar Jeera Rice mein kitni calories hoti hain?
- 453 kcal per plate.
- Kitna time lagta hai?
- 20 min lagta hai — 5 min taiyari, 15 min pakana.