- Total time
- 8 min
- Serves
- 1-2
- Occasion
- After-work
- Steps
- 5
Some evenings you don't want to cook. You want to eat. Jeera rice and a good dal: the most reliable equation in an Indian kitchen.
· Ingredients
- The pouch
- Jeera Rice · ₹160 · 1–2 people
- Inside
- Basmati rice, Cumin, Ghee, Coriander.
And alongside
- 01Dal Makhani or Rajma Masala
- 02Cold yoghurt
- 03Lime pickle
- 04Papad
· The method
- 0:00
Tear the Jeera Rice into a pan on the lowest heat. Stir gently with a fork — a spoon crushes the grains.
- 2 min
Tear the Dal Makhani or Rajma into a second pan alongside. Warm in parallel.
- 5 min
When the cumin is fragrant again and the rice is hot through, pull both off the heat. Plate the rice in a wide bowl.
- 6 min
Ladle the dal over one side of the rice; leave a corner of bare jeera rice visible.
- 7 min
Finish with a spoon of cold yoghurt and a pickle if you have one. Nothing else.
Ready to cook?
Order the Jeera Rice pouch — ₹160, 1–2 people. We reply in under an hour.