Jeera Rice (Basmati Rice Pilaf with Cumin) — Photo:
Food & Wine / Photo by Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans

Active Time:

15 mins

Total Time:

1 hr

Yield:

6 to 8 servings

This fluffy and fragrant basmati rice studded with earthy, savory cumin seeds and made fragrant with cardamom and bay leaf is a classic compliment to Indian curries. This version doesn’t stray too far from the traditional with the exception of one small upgrade: Finely chopped preserved lemon is stirred in with the water before the rice simmer, which lends a salty-citrusy umami punch to make it extra special.

Frequently asked questions

What are preserved lemons?

Preserved lemons are lemons that have been pickled in salt and their own juices. The fermentation process softens the rind and gives the lemons an umami-rich complexity. As a quick substitute for preserved lemon, finely chop one seeded lemon half, and process it in a food processor with one teaspoon apple cider vinegar until mostly smooth.

What is basmati rice?

Basmati rice is a very hardy long grain rice with fragrant, nutty flavor. For the lightest and fluffiest rice, look for imported (from India or Pakistan) rice labeled as aged which allows the grains to fully and completely dehydrate so that when the rice is cooked, it expands even more — especially in length. Basmati rice is often used for pilafs, biriyani, tahdig, as well as served plain to accompany sauces.

Notes from the Food & Wine Test Kitchen

When buying basmati rice, look for basmati that is imported from Pakistan or India, and preferably one that is aged. You can get U.S.-grown basmati, but it is not the same — the grains are thicker and don’t grow quite as long when cooked and it’s less fragrant (think of it as a cross between Indian basmati and regular American long grain white rice). Go for the good stuff here. You can get imported aged basmati at conventional supermarkets (just check the labels closely), or go to a South Asian grocer for the most choice and variety.

Make ahead

While jeera rice is best enjoyed fresh, leftover rice may be stored in an airtight container in the refrigerator for up to three days.

Ingredients

2 cups uncooked white basmati rice
2 tablespoons vegetable oil
4 teaspoons cumin seeds
6 green cardamom pods, smashed
1 fresh or dried bay leaf
2 1/4 cups water
2 tablespoons rinsed and finely chopped preserved lemon
1 teaspoon kosher salt

Directions

Place rice in a medium bowl. Add cold water to cover rice by at least 1 inch. Let stand 20 minutes. Drain rice in a fine wire-mesh strainer, and rinse under cold water until water runs mostly clear, 30 seconds to 1 minute. Let rice drain completely, about 30 seconds. Set aside.
Heat oil in a 4-quart saucepan over medium until shimmering. Add cumin seeds, cardamom pods, and bay leaf; cook, stirring often, until fragrant and sizzling, about 1 minute. Add drained rice; cook, stirring constantly, for 1 minute. Stir in 2 1/4 cups water, preserved lemon, and salt; bring to a boil over medium-high. Cover saucepan with a tight-fitting lid, and reduce heat to low. Cook, covered, 12 minutes. Remove from heat; let steam, covered, 10 minutes. Uncover, and fluff rice using a fork. Serve.

Originally appeared in Food & Wine magazine, December 2023 / January 2024