Jeera Rice

Jeera rice is a North-Indian cuisine which is very easy to make. It does not consume much of our time either for preparation. All you need is to soak the rice for 30 minutes which is again a passive time and it does not require much of an effort.

Jeera rice goes well with any of the curries or gravies like kadai paneer, paneer butter masala, dal makhani etc. It's a comfort food and is also very friendly to our tummy as the cumin seeds help in quick digestion.


2 cups of basmati rice
1 big bay leaf
7-8 cloves
1 inch cinnamon stick
1 cardamom
2 tsp of jeera/cumin seeds
2 green chillies
2 medium sized onions, thinly chopped
2 tbsp butter or ghee or cooking oil
salt to taste

How to make Jeera rice:

1. In a bowl, soak basmati rice for 30 minutes in enough water. After 30 minutes, wash the rice thoroughly with cold water and keep it ready.

2. In a heavy bottomed pan or a pressure cooker, add ghee (clarified butter) or any cooking oil or butter. Ghee gives an aromatic Jeera rice and i prefer ghee for this recipe.

3. Add the spices, cardamom, cloves, cinnamon, bay leaf (broken into small pieces) and saute for a minute.

4. Then add cumin seeds and saute for 2 minutes on medium flame.

5. Then add slit green chillies and thinly chopped onions.

6. Saute the onions till they turn light brown. Then add the soaked rice. Mix the contents well.

7. Add 3.5 cups of water along with necessary salt.

8. Bring it to boil on high for 3-4 minutes.

9. Pressure cook on high flame for one whistle and switch off the flame. Let the pressure go away by itself.

10. Jeera rice is ready. The rice is cooked well in the aromatic spices and jeera/cumin seeds.

11. Serve the jeera rice with paneer butter masala or any other gravy or side dishes. I had it today with roti and paneer butter masala made with homemade paneer


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