Jeera Rice
A simple and aromatic Indian rice dish flavored with cumin seeds and whole spices.
40m4Servings
Nutrition
234kcal
4gProtein
40gCarbs
7gFat
Ingredients
Basmati Rice
1 cup
Water
1¾ cups
Ghee
2 tbsp
Cumin Seeds
1 tbsp
Cinnamon Stick
2 inchs
Black Cardamom
1 piece
Dry Red Chilli
2 pieces
Bay Leaves
2 pieces
Salt
½ tsp
Chopped Coriander Leaves
⅓ cup
Instructions
1Prepare the Rice and Spices
5m
5mWash Rice
Wash the basmati rice until the water runs clear. Drain well.
Prepare Spices
Have all the whole spices (cinnamon stick, black cardamom, dry red chillies, bay leaves) and cumin seeds ready.
2Temper Spices and Sauté Rice
10m
10mHeat Ghee
Turn on the flame and heat a pan. Add ghee and let it melt. Do not let it burn.
Add Whole Spices
Add cinnamon stick, black cardamom, dry red chillies, and bay leaves to the hot ghee. Sauté for a few seconds until fragrant.
Add Cumin Seeds
Add cumin seeds and fry for 10-15 seconds on medium flame until they turn golden brown and aromatic.
Sauté Rice
Add the washed and drained rice to the pan. Stir gently to coat the rice grains with ghee and spices. Sauté for about 1-2 minutes.
3Cook the Rice
15m
15mAdd Water and Salt
Add 1 and 3/4 glasses of water (using the same glass used for rice). Add salt as per your taste. Stir well.
Boil and Simmer
Cover the pan and cook on high flame until the water starts boiling. Then, reduce the flame to medium and cook for 7-8 minutes, partially covering the pan.
Steam Cook
Reduce the flame to low, cover the pan completely, and cook for another 2-3 minutes. Then, turn off the flame and let the rice rest, covered, for 8-10 minutes.
Check Doneness
After resting, open the lid and check if the rice is cooked through and there is no water left. You can check by inserting a knife or fork.
4Finish and Serve
2m
2mFluff and Garnish
Gently fluff the rice with a fork or spatula. Garnish with chopped coriander leaves and mix lightly.
Serve
Serve the Jeera Rice hot with your favorite dal, curry, or as a side dish.
Tips
Ensure the rice is well-drained after washing to prevent mushy grains.
Do not overcook the cumin seeds, as they can turn bitter.
Adjust the amount of water based on the type of rice used.
Letting the rice rest after cooking allows the grains to become perfectly fluffy.