Jeera Rice Recipe
Jeera Rice is a popular rice dish made by cooking basmati rice along with whole spices and then tempering with cumin seeds and green chilies. It is also called as Cumin Rice, it is one of the most ordered dishes in most Indian restaurants. Let us learn to make Jeera Rice with step by step pictures and video.
Servings2 people
Ingredients
Ingredients for Pressure Cooker Method
- 1 cup basmati rice
- 2 cups water
- 1 bay leaf
- 1 green cardamom
- 1/2 inch cinnamon
- 2 no cloves
- 1 no star anise
- coriander leaves for garnish
- salt to taste
Ingredients for Open Pot Method
- 1 cup rice
- 4 cups water
- 1 small bay leaf
- 2 cloves
- 1/2 inch cinnamon
- 1 green cardamom
- coriander leaves for garnish
- salt to taste
To temper:
- 2 teaspoon oil
- 2 tablespoon ghee
- 2 heaped teaspoon jeera
- 1 no green chilli small finely chopped
Instructions
Open Pot Method:
- Rinse 1 cup basmati rice well and soak for 15-30 minutes, Set aside.
- In a pan heat 4 cups water and let it to boil.
- Once it starts to boil drain water from rice and add it.
- Add salt to taste along with 1/2 inch cinnamon, 2 cloves, 1 cardamom, 1 small bay leaf and 1 star anise. Check the water it should be a bit salty.
- Cook till its soft and tender with each grains separated.
- This may take from 6-8 minutes depending upon the variety of basmati rice.
- You can see the rice grains they are separate but not al dente. I usually cook it soft to avoid any digestion problems.
- Drain the rice to a colander, fluff it up and set aside to cool. Bring it to room temperature.
- Heat 2 teaspoon oil, 2 tablespoon ghee in a tadka pan and add 2 teaspoon cumin seeds let it crackle then add 1 green chili chopped. Switch off.
- Add this tadka to cooked rice. Add 1 tablespoon extra ghee if you feel the rice is too dry.
- Add little rice to the tadka pan, mix it then add it to the bowl. This is to polish off the remaining tadka sticking to the pan.
- Tadka is added to jeera rice.
- Mix it with a fork gently without breaking the rice.
- Chop 1 tablespoon coriander leaves.
- Add it to rice. Your jeera rice is ready!
- Serve hot with your choice of side dish or gravy.
Pressure Coooker Method:
- In a mixing bowl – take basmati rice ,add water to it and soak for 15mins, Set aside.
- Rinse it well, drain and add it to the pressure cooker along with cardamom, cinnamon, bay leaf and star anise.
- Pressure cook for 4 whistles in low medium flame. Once pressure releases fluff up the rice and add salt.
- Heat ghee in a kadai, if you want you can add little oil too. Add jeera and green chilli let it crackle. Add it to rice.
- Mix it, finally add coriander leaves and mix well. Serve Jeera Rice hot!
Video
Notes
- Rice: Use good quality and aged basmati rice. Rinse it thoroughly twice or thrice before use to get non sticky rice when cooked. Soak for 15-20 minutes.
- Rice to water measure : Use not more than 2 cups of water for pressure cook method.
- Frying jeera and rice : The rice is more flavourful when it is added at the time of jeera crackling. Frying rice is optional for fried rice seekers. Use fork instead of spoon/ laddle while mixing rice, else rice may break more. Ghee, cashews add more flavor and taste.
- You can add cashews fried in ghee too to make it a even more rich one pot meal.
- Make sure to drain and fluff the rice.
- Adding ghee enhances the flavour.
- Soak the rice for 15mins to ensure fast cooking.
Nutrition Facts
Jeera Rice Recipe
Amount Per Serving (150 g)
Calories 430
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg6%
Sodium 1031mg45%
Potassium 139mg4%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 178IU4%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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