Jeera Rice (जीरा भात)
About Jeera Rice (जीरा भात)
Jeera Rice, or 'Jeera Bhat' as it's known in Nepali, is a simple yet flavorful rice dish popular across Nepal. It's a staple often served alongside dal (lentil soup) and various vegetable curries. The aromatic cumin seeds lend a distinct fragrance and taste to the plain rice, making it a satisfying and comforting meal.
History
The history of Jeera Rice in Nepal isn't explicitly documented as a standalone dish with a specific origin point. However, its preparation likely evolved from the broader culinary traditions of the Indian subcontinent, where cumin seeds have been a common spice for centuries. Given the close cultural and culinary ties between Nepal and India, it's plausible that jeera rice was introduced and adapted over time, becoming an integral part of Nepali cuisine. Its simplicity and use of readily available ingredients like cumin and rice have contributed to its popularity as a frequently prepared dish in Nepali households. It's often prepared daily or for regular meals, unlike dishes with elaborate preparations saved for special events. The dish highlights Nepali preferences for simple, flavorful, and wholesome cooking.
How to prepare?
Learn step by step to prepare Jeera Rice
- 1Rinse the rice thoroughly under cold water until the water runs clear.
- 2Heat oil or ghee in a heavy-bottomed pot over medium heat.
- 3Add the cumin seeds and let them splutter for 10-20 seconds.
- 4Add the rinsed rice to the pot and stir it gently to coat it with the oil.
- 5Add water and salt to the pot, bring it to a boil, then reduce the heat to low.
- 6Cover the pot and let the rice simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.
- 7Turn off the heat and let the rice rest covered for 5 minutes to ensure that it's properly cooked.
- 8Fluff the rice gently with a fork before serving.
