Jeera rice

Here’s a simple and aromatic Jeera Rice recipe — a classic North Indian side dish where rice is flavored with cumin seeds (jeera) and mild whole spices. It pairs beautifully with dals, curries, and gravies.


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🍚 Jeera Rice Recipe

(Serves 2–3 | Time: ~20–25 mins)


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🌾 Ingredients

1 cup basmati rice

2 cups water

1½ tbsp ghee or oil

1½ tsp cumin seeds (jeera)

1 small bay leaf (optional)

1–2 cloves or green cardamoms (optional)

Salt – to taste (about ½ to ¾ tsp)

1 green chili – slit (optional)

Chopped coriander – for garnish (optional)



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🔪 Preparation

1. Rinse rice 2–3 times until water runs clear. Soak for 15–20 minutes, then drain.


2. Prep your whole spices if using.




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🍳 Stovetop Method

1. Heat ghee or oil in a heavy-bottomed pan.


2. Add cumin seeds. Let them sizzle until fragrant.


3. Add optional whole spices (bay leaf, cloves, cardamom) and green chili. Sauté for 30 seconds.


4. Add the drained rice and sauté gently for 1–2 minutes (this helps keep the grains separate).


5. Add 2 cups water and salt. Stir once.


6. Bring to a boil on high heat.


7. Once boiling, reduce heat to low, cover with a tight lid, and simmer for 12–15 minutes, or until all water is absorbed and rice is cooked.


8. Turn off heat. Let it rest for 5 mins covered.


9. Fluff gently with a fork and garnish with chopped coriander (optional).




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🔄 Alternate Cooking Methods

Pressure Cooker:

1 cup rice + 1¾ cups water.

Cook on medium for 1 whistle. Let pressure release naturally.


Rice Cooker:

Add 1 cup rice + 2 cups water + spices.

Cook as usual. Fluff before serving.



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✅ Serving Suggestions:

Dal Tadka

Rajma

Chole

Paneer Butter Masala

Aloo Matar or any curry



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Would you like a recipe for lemon rice, vegetable pulao, or a South Indian-style tempered rice next?


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