Jeera Rice is an Indian style Rice dish flavoured with cumin. This Indian restaurant style rice recipe goes very well with indian curries and lentils. Here is how to make Jeera Rice which is just perfect with each grain separate.
There is nothing bland about eating steamed rice, but don’t we all crave for a change, right? Well, what better than relishing Jeera Rice Recipe with Dhabe Wali Dal Tadka or Dal Fry!
Jeera Rice is a very famous Indian preparation where steamed rice is flavored with Cumin seeds. Just a touch of cumin seeds crackled in a little ghee and a few whole spices bring a huge transformation in plain steamed rice and takes it on a much higher level.
I heart the flavours that cumin seeds and various spices such as cardamon, bay leaf, cloves grant to the rice. Jeera Rice therefore, tastes more delicious! Moreover, as it is generously sprinkled with fresh coriander leaves, its gives a strong flavour and crunch to complement Jeera Rice.
Although Dal Fry Jeera Rice is a combination made in heaven, it can be enjoyed with any Indian curry or Dal preparation. Oh, my kiddo loves Jeera Rice so much that he often eats it with fresh curd. Boil a nice pot of Jeera Rice and cook up some finger-licking curry for your family today! Bon Appetite.
Tips to make Best Jeera Rice at Home
Use very good quality long grain Basmati Rice to make jeera rice. Long grain and aged rice is the best.
Add cumin in the ghee, when it is really hot. The cumins will crackle immediately releasing all their flavour in the ghee. This simple trick makes a huge difference in the taste of this rice dish, so do not ignore it.
Slightly crushing the whole spices before adding them in hot ghee makes the jeera rice even more flavourful.
Do not stir the rice while cooking. It will break the grains.
After the rice is cooked, make sure to rest it for 5-10 minutes before fluffing it with a fork.
Jeera Rice Ingredients
To make Jeera Fried Rice, you will need ghee. If ghee is not available, you can also use vegetable oil or any other oil of your choice. Although ghee gives the best flavour to this dish.
Whole spices like cardamom, cloves, peppercorn, cinnamon and bay leaves are added in this recipe which gives a very nice flavour to the Zeera Rice. Slightly crush them for best result.
Green chilli is added for a good kick. You can increase or decrease the amount according to your liking.
Use long grain basmati rice to make Cumin Rice. It has the best fragrance the grains are long and separate after cooker.
What goes with Jeera Rice?
You can pair jeera rice with any Indian style lentil preparation or any spicy Indian curry. It pairs well with almost anything.
How to cook Jeera Rice in pressure cooker?
To make Jeera rice in a pressure cooker, follow the same except cook it in a pressure cooker. After putting the lid on, cook for two whistle on high heat and then switch off the heat. Let the pressure release on it’s won. Open the lid of the pressure cooker and gently fluff the rice.
How to make Jeera Rice in Rice Cooker?
To make it in a rice cooker, add water and rice in the pot of the cooker. Make a tadka over the flame and pour it over the rice. Then cook as instructed.
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How to make Jeera Rice Step by Step
Wash the rice and soak in 2-3 cups of water for 30 minutes.
Drain the water. Heat ghee in a pan.
When the ghee is very hot, add cumin seeds and when they starts to crackle, add green chilli and fry for a few seconds.
Add cardamom, cloves, peppercorns and cinnamon. Fry for 20 seconds.
Add the soaked rice, bay leaf, salt and 2 cups of water.
Cover the pan and cook the rice on low heat till it’s done and all the water is absorbed.
Switch off the heat and let the rice rest for 5 minutes.
Fluff the rice with a fork after it has slightly cooled. Garnish with fresh coriander.
Jeera Rice Video Recipe
Jeera Rice Recipe
Jeera Rice
Jeera rice is a Indian style Rice dish flavoured with cumin. This goes very well with indian curries and lentils.
Ingredients
- 1 cup Long Grain Basmati Rice
- 2 tbsp Ghee
- 2 tsp Cumin Seeds
- 1 Green Chilli Chopped
- 2-3 Green Cardamom
- 3-4 Cloves
- 1 inch Cinnamon
- 3-4 Black peppercorns
- 1 Bay Leaf
- 1 tsp Salt
- 1 tbsp Fresh Coriander Chopped
Instructions
Wash the rice and soak in 2-3 cups of water for 30 minutes.
Drain the water.
Heat ghee in a pan.
When the ghee is very hot, add cumin seeds and when they starts to crackle, add green chilli and fry for a few seconds.
Add cardamom, cloves, peppercorns and cinnamon.
Fry for 20 seconds.
Add the soaked rice, bay leaf, salt and 2 cups of water.
Cover the pan and cook the rice on low heat till it's done and all the water is absorbed.
Switch off the heat and let the rice rest for 5 minutes.
Fluff the rice with a fork after it has slightly cooled.
Garnish with fresh coriander.
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