15-Minute Perfect Chawal (Punjabi-Style Cumin Rice)

Fluffy, fragrant, and foolproof—this jeera rice is the perfect side for any curry, sabji, or dal.

Ingredients:

• 200g basmati rice (washed thoroughly until water runs clear, soaked for 10 minutes, then drained)

• 380ml water (1:1.9 ratio)

• 1 tbsp ghee (or oil) (14g)

• 4 cloves

• 4 black peppercorns

• 1-inch cinnamon stick

• 1 bay leaf

• 1 tsp cumin seeds

• 50g peas (a handful)

• 40g onion (about half a small/medium onion, finely sliced)

• 1 tsp salt

Method:

• Build the Flavour Base

• Heat ghee or oil in a pot on medium heat.

• Add cloves, peppercorns, cinnamon, bay leaf, and cumin—let them sizzle for 30 seconds.

• Stir in the onion and sauté for 4-5 minutes until it starts to brown.

• Add salt and drained rice, mix well, and fry for 1 minute to coat the grains.

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• Water 

• Pour in 380ml water (1:1.9 ratio) and bring to a simmer.

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• Steam for Perfect Texture

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• Cover the pot with a lid wrapped in a tea towel (this traps steam).

• Cook on medium heat for 3 minutes (until a rolling simmer), then reduce to low heat for 10 minutes.

• Turn off the heat and let it rest for 10 minutes without opening the lid.

Fluff with a fork and serve! Perfectly separate, aromatic rice—every single time.

3 Tips for Perfect Rice

Fat First – Frying the rice in ghee or oil before adding water stops it from sticking and enhances flavor.

Water Matters – 1 cup rice → 1.9 cups water. This ensures fully cooked, fluffy grains without mushiness.

Dum Method is Key – Wrapping the lid in a tea towel traps steam, cooking the rice evenly. Let it rest for 10 minutes after turning off the heat for the perfect texture.