Jeera Rice

Jeera rice sits on every serious North Indian menu for a reason: a blank canvas with one note. Basmati cooked until each grain is separate; whole cumin tempered in pure ghee until it crackles — not burnt, not raw. The cumin-ghee lands on the rice in the final moment; a scatter of coriander closes it. The gravy does the talking; the rice listens.

12 months from manufacture, room temperature. Vacuum-sealed in a retort pouch — no preservatives, no added gluten. Once opened, finish in one sitting. Each pouch serves 1–2 people.