Name: Jeera Rice
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 cups basmati rice (regular, washed and soaked); 1 tbsp cumin seeds; 1 pieces cinnamon stick (1-inch size, broken); 1 pod black cardamom (whole with cover torn); 2 pieces dry red chilies (without stalk); 2 pieces bay leaves (large); 2 tbsp clarified butter (ghee); 1/3 cup coriander leaves (finely chopped); Salt (As per taste); Water (As required)

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Jeera rice is made of basmati rice and cumin seeds with or without a few other whole spices like bay leaves, dry red chilies, cinnamon, and cardamom. The process to make jeera rice at home is very simple as you will learn from my recipe.

Table of Contents

KEY TAKEAWAYS

Jeera rice is very easy and quick to make at home and needs minimal ingredients.
Serve jeera rice hot with dal tadka, vegetable curry, and even chicken, mutton and paneer dishes alongside.

Jeera rice tastes earthy and warm with a hint of savory experience.
The sense of taste of jeera rice is similar to jeera pulao to some extent.

The Ingredients:

2 cups basmati rice (regular, washed and soaked)
1 tbsp cumin seeds
1 pieces cinnamon stick (1-inch size, broken)
1 pod black cardamom (whole with cover torn)
2 pieces dry red chilies (without stalk)
2 pieces bay leaves (large)
2 tbsp clarified butter (ghee)
1/3 cup coriander leaves (finely chopped)
Salt – As per taste
Water – As required

I had this simple dish some time back in Pune. A little girl’s mother handed me a bowl without saying a word. It was simple but generous, full of dignity. The taste, the smell, and the respect were awesome and revealing. I politely asked her to teach me how she made this dish.

She didn’t speak my language, so we used gestures. It was the most silent, beautiful, and impromptu cooking session I have ever had. I make it now at home often when I feel cynical. It restores faith in humanity every time and in every bite.

How to Make Jeera Rice? (Step by Step Guide with Images)

Step 1: Take 2 cups of regular basmati rice in any container. Wash the rice nicely and soak in water for some time.

Step 2: In the meantime, while the rice is soaking, heat a pan and put 2 tbsp of clarified butter (ghee) in it. Add the broken piece of inch-size cinnamon stick, 2 pieces of dry red chilies without stalk, 1 pod of black cardamom with the cover torn, and 2 pieces of bay leaves. Stir and fry them slightly for 5 to 8 seconds until the bay leaves turn light brown in color.

(Pro tip: Do not heat the ghee too much. It will spoil the flavor and taste. It will also burn the whole spices very quickly).

Step 3: Now, add the 1 tbsp of cumin seeds. Stir and fry them on a medium flame for a minute or so until the cumin seeds turn brown.

Step 4: Now, add the soaked basmati rice to it after draining the water. Mix everything nicely.

(Pro tip: If you are using basmati rice of premium quality, do not soak them in water. Simply wash them, drain the water, and add to the pan. This will prevent them from becoming sticky).

Step 5: Add water as required just to cover the rice. Stir it to mix.

Step 6: Add salt to taste. Stir to mix. Cover the pan completely and let it cook for about 3 to 4 minutes.

(Pro tip: You can also skip adding salt to the dish if you want).

Step 7: Remove the cover. Check whether the water has started boiling. Stir it, if it has.

Step 8: Now, cover the pan, this time leaving a slight gap as shown in the figure below. Let it cook for about 5 to 6 minutes on a medium flame.

(Pro tip: Remove the cover and stir the rice once or twice in between. This will ensure even cooking and checking at the same time).

Step 9: Remove the cover to check how far the rice is cooked. Take out the bay leaves, cumin seeds, and cardamom from the rice if it is almost cooked. Cover the pan again but not completely as before. Let it cook for another minute or two.

Step 10: Now, remove the cover and stir the rice. Check whether it is done after two minutes. If not, cover the pan completely and let it cook for some time more.

Step 11: Now, remove the cover and use a knife and insert it to check whether the water has dried completely. If the rice is still quite wet, turn the flame of the gas stove to low and let it cook for another two minutes on a low flame. Do not cover the pan this time.

Step 12: Check again after two minutes inserting the knife in multiple places. If the knife is dry, it indicates the rice is 90% cooked at this point.

Step 13: Now, switch off the flame, cover the pan and leave it in that way on the gas stove for another 8 to 10 minutes. Remove the cover after 10 minutes and the rice will be completely and nicely cooked.

Step 14: Finally, add 1/3 cup of finely chopped fresh coriander leaves. Mix everything nicely and the jeera rice is ready.

Step 15: Transfer it on a small kadai or a plate as you wish. Garnish it with a few more chopped coriander leaves and serve it hot along with freshly made dal tadka or vegetable curry.