Jeera Rice Recipe

Jeera Rice or Cumin Rice is a simple Indian rice dish flavored with cumin seeds. Cumin seeds and select Indian spices sautéed in ghee/oil add a unique flavor to plain rice when cooked together. This rice dish is quite common in North India.

Jeera rice is generally garnished with finely chopped fresh coriander leaves. In restaurants, it may also be garnished with thinly sliced caramelized onions.

Jeera Rice or Cumin Rice makes a delicious and aromatic side dish which can be served with any meal to make it more interesting.

It is comfort food that gives you a feeling of fullness after a meal. Apart from almost any Indian curry or dal, jeera rice can also be eaten with pickle, yogurt, and some spicy fried pappad.

#Serving Suggestion:  Jeera rice can be serve it with dal, any gravy based dish or any curry or serve along with pickle, they taste delicious in any way.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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JEERA RICE RECIPE

Jeera Rice or Cumin Rice makes a delicious and aromatic side dish which can be served with any meal to make it more interesting. It is comfort food that gives you a feeling of fullness after a meal. 
Course Main Course
Cuisine Indian
Keyword jeera rice
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Achala

Ingredients

main ingredients for jeera rice:

  • 1 cup basmati rice
  • 2 cup water
  • 2 tbsp oil or ghee
  • Salt to taste
  • 6 to 7 drops of lemon juice

whole spices for jeera rice:

  • 2 tsp cumin seeds
  • 1 bay leaf
  • A stick of cinnamon
  • 2 to 3 green cardamom
  • 6 to 7 whole black peppercorns
  • 2 to 3 cloves
  • 1 to 2 star anise

Instructions

  • Collect all the required ingredients.
  • Wash the rice 4 to 5 times until the water turns clear. Soak in water for 30 minutes.
  • After half an hour, remove the excess water and keep aside.
  • Heat ghee/oil in a vessel or kadai.
  • On a low to medium flame when the oil becomes hot, add the cumin and saute for a while (make sure you don’t burn the cumin seeds).
  • Now add whole spices including cinnamon stick, black pepper, bay leaf, cloves, star anise and green cardamom.
  • Saute for a while and let the spices until fragrant .
  • Add the soaked rice to it.
  • Mix the rice well and saute for 2 minutes while stirring constantly on a low or medium-low flame, so that the rice gets well coated with the oil.
  • Then pour 2 cups of water or as required depending on the quality of rice.
  • Also, season with salt.
  • Sprinkle 6 to 7 drops of lime juice or lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  • Stir all the ingredients really well.
  • Cover the pan with a lid and let the rice cook on a low flame, till the water is absorbed and the rice are tender and well cooked.
  • Do check a couple of times when the rice is cooking. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes.
  • Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  • Open the lid and let them rest for 3 to 4 minutes in the same vessel.
  • After some minutes, gently fluff the rice with a fork.
  • The rice should get cooked but not mushy or pasty.
  • Add some coriander leaves.
  • Serve jeera rice with any curry or dal of choice.

How To Make Jeera Rice (Step By Step Instructions With Photos) :

1.Collect all the required ingredients.

2. Wash the rice 4 to 5 times until the water turns clear. Soak in water for 30 minutes.

3. After half an hour, remove the excess water and keep aside.

4. Heat ghee/oil in a vessel or kadai.

5. On a low to medium flame when the oil becomes hot, add the cumin and saute for a while (make sure you don’t burn the cumin seeds).

6. Now add whole spices including cinnamon stick, black pepper, bay leaf, cloves, star anise, and green cardamom.

7. Saute for a  while and let the spices until fragrant.

8. Add the soaked rice to it.

9. Mix the rice well and saute for 2 minutes while stirring constantly on a low or medium-low flame, so that the rice gets well coated with the oil.

10. Then pour 2 cups of water or as required depending on the quality of rice.

11. Also, season with salt.

12. Sprinkle 6 to 7 drops of lime juice or lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).

13. Stir all the ingredients really well.

14. Cover the pan with a lid and let the rice cook on a low flame, till the water is absorbed and the rice is tender and well cooked.

15. Do check a couple of times when the rice is cooking. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes.

16. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

17. Open the lid and let them rest for 3 to 4 minutes in the same vessel.

18. After some minutes, gently fluff the rice with a fork.

19. The rice should get cooked but not mushy or pasty.

20. Add some coriander leaves.

21. Serve jeera rice with any curry or dal of choice.

Recipe Notes :

  • Use good quality basmati rice to get extra long grains of rice.
  • Adding ghee/oil while cooking rice will make rice nonsticky.
  • Add onions and other spices to make jeera rice more flavourful.
  • If you cook rice on high flame, then water evaporates and rice is not cooked nicely. So cook rice on low flame only. 
  • Its always better to soak rice for 20 to 30 minutes. Soaking rice grains gives a better texture when they are cooked.
  • By adding few lemon drops while cooking rice to prevent them from becoming sticky and mushy. It will make each grain separated.

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