This version lies somewhere in between, plain enough to play second fiddle to a robust dish, but flavorful enough to stand on its own with nothing but a bowl and a spoon for company.
The recipe incorporates a foundational tenet of Indian cuisine, tadka : blooming spices in hot fat to awaken them while also perfuming the oil. Most flavor compounds in spices and herbs are fat-soluble, so the ghee or oil carries the flavor through the dish.
My first choice of rice here is a good-quality basmati ; failing that, jasmine rice makes an excellent stand-in. Jeera rice will keep, refrigerated in an airtight container, for up to 4 days. Reheat in a loosely covered bowl in the microwave, or in a skillet over medium heat. —
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