jeera rice recipe with step by step photos. jeera rice is basically rice flavored with cumin and lightly spiced with whole garam masala.
i wonder why i did not post the simple & humble jeera rice recipe till now. whenever i make dal tadka or dal fry or dal makhani then i make jeera rice to along with them. at times, when i want to add some more perk in the menu, then i make jeera rice.
there are two methods of making the jeera rice or cumin rice:
1: one is too temper the spices and then add to cooked rice. this technique is mostly used in restaurants. i have posted this method in this jeera rice recipe.
2: the second method is where the whole spices are fried first and the rice is cooked along with the spices. this method is similar to that making of pilaf/pulao.
i prefer the second method as the rice imbibes the flavor of jeera/cumin and the whole garam masala really well. as a variation some onions can also be added while making the jeera rice.
one spice which i never miss adding in jeera rice is mace (javitri). mace gives a unique flavor and fragrance to the jeera rice. so make sure to add this spice.
since mace can become quite strong in any dish, add very less quantities. just one or two strands/threads are enough for two cups of rice.
this jeera rice tastes very much similar to the jeera rice we get in the punjabi dhabas minus the reddish orange and yellow color. if you want some color, then add saffron or turmeric. better to use natural coloring ingredients than artificial coloring agents.
cumin rice or jeera rice recipe card below:
- 1.5 cups basmati rice
- 2 teaspoons cumin seeds (jeera)
- 1 inch cinnamon (dalchini)
- 1 black cardamom (badi elaichi)
- 2 green cardamom (choti elaichi)
- 1 tej patta (indian bay leaf)
- 2 to 3 cloves (laung or lavang)
- 5 to 6 whole black peppercorns (sabut kali mirch)
- 1 or 2 threads of mace (javitri)
- 1 to 2 star anise (badian or chakriphool) - optional
- 3 cups water
- 2 tablespoons oil or ghee
- some coriander leaves for garnishing (optional)
- salt as required
soak the basmati rice in water for 30 minutes.
- drain the rice and keep aside.
- heat a pan. add oil or ghee.
- on a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
let the cumin get browned and the spices crackle.
add the soaked rice. stir and saute for 1 to 2 minutes.
add salt and water. cover and cook, till the rice grains are cooked.
the rice should get cooked but not become mushy or pasty.
- keep checking in between whilst the rice is cooking.
- when the jeera rice is done, fluff the rice and serve jeera rice hot.
- garnish jeera rice with some coriander leaves before serving.
few tips for jeera rice recipe:
1. you can also make the jeera rice in the pressure cooker. then add 2 and 1/4 cups water.
2. to add some color, add a pinch of turmeric or a pinch of saffron to the rice.
3. this jeera rice recipe can be double or tripled.
4. if using onions, then slice them. brown/caramelize the onions first before adding them to the soaked rice. the rice gets a nice light brown color due to the browning of the onions.
how to make cumin rice or jeera rice recipe:
1. rinse 1.5 cups basmati rice, 3 to 4 times in water or till the water runs clear of starch.
2. then soak the basmati rice in water for 30 minutes.
3. later drain the rice of all the water and keep aside.
4. heat a pan. add 2 tablespoons ghee or oil.
5. let the ghee or oil become hot on a low to medium flame.
6. add 2 teaspoons jeera (cumin seeds).
7. add all the whole spices – 1 inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 tej patta, 1 to 2 star anise, 2 to 3 cloves, 5 to 6 black peppers and 1 to 2 single strands of mace.
8. let the cumin sizzle and get browned and the spices crackle.
9. then add the soaked rice.
10. stir and saute for 1 to 2 minutes, so that the ghee or oil coats the oil.
11. add 3 cups of water or as required depending on the quality of rice.
12. sprinkle salt as required and stir very well. check the taste of the water and it should taste a bit salty.
13. cover the pan with a lid. on a low flame simmer till the rice grains are tender and cooked well.
14. do check a couple of times when the rice is cooking. if all the water has been absorbed and the rice grains are not cooked, then add some more hot water.
15. the rice should get cooked but not mushy or pasty.
16. when the jeera rice is done, gently fluff the rice with a fork.
17. add some coriander leaves.
serve jeera rice with dal or any gravy based dish. we had jeera rice with south indian mushroom peas curry.
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