Cumin-Scented Rice (Jeere Wale Chawal)

To reheat the rice, simply sprinkle some water on it, cover loosely, and heat for a few minutes in the microwave.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 cup basmati rice
  • 2 Tbsp. clarified butter
  • 1 small red onion, peeled and thinly sliced
  • 1 tsp. cumin seeds
  • 2 cloves
  • 1 tsp. fresh lemon juice
  • 2 cups water
  • Table salt, to taste


  • Rinse the rice at least 3 to 4 times with water. Drain and set aside.
  • In a deep pan, heat the butter. Add the onions and sauté for 3 to 4 minutes or until the onions are soft. Add the cumin seeds, cloves, salt, lemon juice, and rice; mix well.
  • Add the water and stir for 1 minute. Bring the water to a boil, then reduce the heat. Loosely cover the rice with a lid and cook for 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
  • Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
  • Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving. Serve hot.