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Jeera Rice

Print Recipe
Course Main Course
Cuisine Indian

Ingredients
  

  • 1 cup Basmati Rice
  • 2 tsp Cumin Seeds
  • 1 Bay Leaf
  • 1 Small Cardamom
  • 2 Cloves
  • 2 Small Cardamom
  • ½ tsp Cumin Seeds
  • 2 Dry Red Chillies
  • 2 tbsp Ghee
  • 1⅔ cup Water
  • Salt

Instructions
 

  • Wash rice till water runs clear. Soak it in water for 45 minutes. After 45 minutes drain the water out of the rice.
  • Now put the pan or wok (preferably non stick) on medium heat. Add ghee or butter. As ghee is getting hot add bay leaf, cinnamon stick, cloves, and whole red chilly.
  • Saute and cook whole spices for few seconds. Now add cumin seeds and let it sizzle for few seconds.
  • Now add soaked rice. Mix everything and cook rice with spices and ghee for 2-3 minutes.
  • Now add cumin powder, salt and add water.Mix everything and increase the heat to high and take a boil.
  • As soon as boil starts reduce the heat to low, cover and cook rice for about 15 minutes or till rice becomes soft but not mushy.
  • Gently saute the rice every 5 minutes to make sure it cooks uniformly and does not burn at the bottom.
  • Switch off the heat and zeera rice is ready to serve.

Video

Notes

Shilpi’s Quick Tricks
  • I prefer making jeera rice with ghee or clarified butter for the best taste, but you can also use oil.
  • I prefer soaking rice for almost 45 minutes before cooking as according to my experience if you do not soak the rice it absorbs more water, takes longer time to cook and becomes mushy.
  • Always saute rice with spices and ghee for some times before adding water. That helps in releasing flavors from spices.
  • It is very important to check the salt just after adding water so that it can be adjust accordingly.
  • While cooking, saute rice with gentle hands after every 5 minutes for even cooking.
Keyword main course
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