jeera rice

jeera rice recipe with step by step photos – a mildly spiced and flavorful indian rice dish flavored with cumin.

jeera rice is one of the most popular rice dish in restaurants. many people prefer to have jeera rice instead of plain basmati rice to go along with dals or curry dishes. the tempering with cumin and fragrant whole spices, takes the simple rice dish a level notch up.

making jeera rice is very easy and even bachelors can make it. you can make jeera rice for guests or special occasions or also for every day food when you want to add more flavors to rice.

jeera rice goes very well with some north indian curries like:

or you can serve jeera rice with dal recipes like: dal fry, dal tadkadal makhani, dhaba dal. apart from the dals, our suggestion would also be to serve palak paneer, malai kofta, paneer pasanda, paneer butter masala, kadai paneer and shahi paneer with jeera rice.

there are two methods of making the jeera rice or cumin rice:

  1. in the first method, the whole spices are sauteed first in oil and the rice is cooked along with the spices. this method is similar to that making of pilaf/pulao. i have already posted this method in this jeera rice recipe.
  2. this jeera rice recipe is the second method, where the rice grains are cooked first. then the tempering with cumin is added to the cooked rice. this technique is mostly used in restaurants.

if you are looking for more rice recipes then do check saffron rice, biryani rice, garam masala rice, kuska biryani and ghee rice recipe.

easy jeera rice recipe below:

jeera rice recipe
4.89 from 9 votes
print

jeera rice recipe

jeera rice recipe - an easy version of cumin flavored rice.
course main course
cuisine north indian
prep time 30 minutes
cook time 25 minutes
total time 55 minutes
servings 4
calories per serving 324 kcal
author dassana

ingredients (1 cup = 250 ml)

for cooking rice:

  • 1.5 cup basmati rice
  • 5 cups water
  • 1 tej patta (indian bay leaf)
  • 2 green cardamom (hari elaichi or choti elaichi)
  • 1 black cardamom (badi elaichi)
  • ½ inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 1 to 2 strands of mace (javitri)
  • 1 teaspoon salt or as required

for tempering jeera rice:

  • 2 tablespoon oil or 1.5 tablespoon ghee
  • 2 teaspoon cumin seeds (jeera)
  • 1 green chilli (hari mirch) - chopped, optional
  • 1 tablespoon chopped coriander leaves (dhania patta)

how to make recipe?

cooking rice:

  1. rinse basmati rice till the water runs clear of starch. soak the rice for 30 mins and then drain them. keep aside.
  2. heat 5 cups water. add all the whole spices. add rice and salt. simmer the rice on a low flame uncovered.
  3. the rice grains should be cooked till tender and yet separate. drain the water and keep the cooked rice aside.
  4. if you want you can rinse also the rice with water at room temperature. this stops the cooking of the rice and keeps the grains separate.

making jeera rice recipe:

  1. heat oil in a small pan. add cumin/jeera.
  2. let them crackle. they have to be fried well otherwise you will taste uncooked cumin in the rice.
  3. add the green chilies. stir for a few seconds. no need to brown the chilies.
  4. add the tempering to the hot or warm rice.
  5. with a fork, gently mix the tempering with the rice grains. even if some rice grains break, its alright. do gently taking care so as not to break the rice grains.
  6. add coriander and gently mix or garnish jeera rice with coriander at the time of serving.
  7. serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.


step by step cumin rice or jeera rice recipe:

1. rinse 1.5 cup basmati rice till the water runs clear of starch. soak the rice for 30 mins and then drain them. keep aside.

rice for jeera rice recipe

2. heat 5 cups water. add all the whole spices – 1 indian bay leaf, 2 green cardamom, 1 black cardamom, ½ inch cinnamon, 2 cloves and 1 to 2 strands of mace.

spices for making jeera rice recipe

3. add rice and 1 tsp salt. simmer the rice on a low flame uncovered.

salt for making jeera rice recipe

4. the rice grains should be cooked till tender and yet separate.

rice for cumin jeera rice recipe

5. the texture of the cooked rice grains is shown in the below pic. i usually cook rice grains a bit more softer than what is served in restaurants. the reason being that if the rice grains have even a small bite in them, then they cause indigestion problems.

rice for cumin jeera rice recipe

6. drain the water and keep the cooked rice aside. if you want, you can rinse also the rice with water at room temperature. this stops the cooking of the rice and keeps the grains separate.

making cumin rice or jeera rice recipe

7. heat 2 tbsp oil or 1.5 tbsp ghee in a small pan. add 2 tsp cumin/jeera.

making cumin rice or jeera rice recipe

8. let them crackle. they have to be fried well otherwise you will taste uncooked cumin in the rice.

cumin for jeera rice recipe

9. add 1 chopped green chili. stir for a few seconds. no need to brown the chilies.

making jeera rice or cumin rice recipe

10. add the tempering to the hot or warm rice.

add tadka to jeera rice recipe

11. with a fork, gently mix the tempering with the rice grains. even if some rice grains break, its alright. do gently taking care so as not to break the rice grains.

mix - making jeera rice recipe

12. add 1 tbsp chopped coriander leaves and gently mix or garnish jeera rice with coriander at the time of serving.

jeera rice recipe, cumin rice recipe

serve jeera rice with gravy dishes like paneer butter masala, paneer korma, rajma masala, chana masala, kadai mushroom or even any dal like chana dal fry or palak dal.

easy jeera rice recipe, jeera rice recipe, cumin rice recipe




39 thoughts on “jeera rice recipe with cooked rice | easy indian cumin rice recipe”

  1. First, I *love* your recipes and this site is one of my favorite sources for Indian recipes. My husband is from Goa and its so helpful to be able to find good recipes. That said, I am beyond frustrated though right now. The ads on your site are interfering with my being able to cook dinner tonight and even write this comment. If I scroll somewhere on the page, say to the ingredients, the ads jerk me somewhere else so I can watch the same commercial over and over again. Its never been this bad. I’m having trouble switching between following the directions and looking at the ingredient amounts. I am so irritated right now. I fully support your hard work in maintaining this site and want you to be able to make a living from your work but this is so bad I can’t actually read/follow your recipes and its throwing off my being able to provide my family dinner on time. The kids are hungry and I’m tired of fighting with the scroll bar. Please look at this and see if there’s a way to fix this.

  2. hi, how long should i boil the rice, because every time i do this the rice turns mushy :-(..i long to see my rice grains separate and fluffy. This dish is definitely super yum….

    1. usually most varieties of 1 cup of basmati rice, takes about 7 to 8 minutes. so 1.5 cups will take about 10 to 11 minutes. when you see that the rice grains have cooked well, then switch off the flame and immediately strain the rice in a colander.

  3. Dassna ji…i am realy very thankful to u…because of ur shared recipes i can able to continue my hobby of cooking. The pictures of step by syep recipes are the most unique thing in ur blog.

  4. pls let me know whereto get chef venkatesh bhat recipe book. and the cost. there is any opition to to delivery by courier.

    Sir i like your presentation. professional neenga thaan sir professional.

  5. Thank u very much it is helpful for girls whi have not good knowledge of cooking ……like me..awesome

  6. I am having trouble finding black cardamom pods where I live. Is there something I can substitute?

  7. Nice recipes. I tried rice recipes.My family appreciated me for vaangi baat and masala rice palav.Thank you.

  8. you are right and am too cook the rice soft than we eat at restaurants.really this is good for health.a healthy aromatic rice

Comments are closed.