See Recipe In हिन्दी (Hindi)
How to make jeera rice | Jeera rice recipe is a popular Indian Cuisine and a perfect vegan Indian recipe. This flavoured cumin rice recipe is very easy to make. Despite the simplicity of this recipe, jeera rice is a luxury vegetarian food and very popular in restaurants after biriyani and pulao.
This recipe can be traced to the Mughal era and was a delicacy of the royals.It might not be the best match with plain dal, dal fry is more appropriate. Even if you are not having a royal meal, this is a palatable comfort food that can be enjoyed with simple vegetable curry or batter fried aubergine.
I have also made some other recipes which are very tasty and easy like matar paneer pulao, rajasthani gatte ka pulao, Vegetable fried Recipe, and Kesaria Meetha Chaawal etc.
I have made Jeera rice in pressure cooker and pan also. You can check this out.
It goes very well with dal makhani, dal tadka, dal fry, paneer butter masala, palak paneer or dum aloo.
Sometimes, people call me a chef, and I always oppose the idea, because I am not a chef; even being the author of a food blog does not make me so. Cooking is indeed my job, but as a mother; mine is a completely different story than that of a professional chef. Anyways, as much as I love my job, I also get lethargic and lazy at times, and there are occasions when I just do not feel like using my feet or hands in the kitchen. In such occasions, instead of trying teleportation or ordering in (yes, I do that too!!), I find recipes like Jeera Rice to make my job a lot easier, which I am glad to share with you all today.
Jeera rice is simply basmati rice tempered with cumin and aromatic whole spices and herbs in ghee, butter, or refined oil to create a light spicy rice dish. To prepare this recipe it takes few more minutes than you need the rice to cook. So technically, if using pressure cooker, it will take you about 15 minutes and if using a pan, it will take you about half an hour. This is an excellent recipe to reuse your leftover rice as well.
For this recipe, basmati rice and whole spices are the best choice to bring out the most delectable aroma and taste. However, you can cook it up with any rice you have. However, make sure the rice is not overcooked. The consistency of the rice is an integral part of this dish. Cook in low to medium heat to achieve the best texture. Some people use high flame, to speed up the cooking process, which can lead to uneven cooking, especially for ingredients like rice, pasta, and noodles, wherein the outer part is overcooked and the inner part is hard and grainy. So try to avoid that, and you will have the perfect jeera rice.
This recipe can be traced to the Mughal era and was a delicacy of the royals. It goes very well with dal makhani, dal tadka, dal fry, paneer butter masala, palak paneer or dum aloo. It might not be the best match with plain dal, dal fry is more appropriate.
- 1 cup Basmati rice
- 2 pieces bay leaf
- 4 pieces cloves
- 1 inch Cinnamon stick
- 1 piece black cardamom big
- 2 pieces dry red chilly
- 1 tsp cumin seed
- Salt to taste
- ½ tsp lemon juice
- Coriander leaves Freshly Chopped
- 1½ tbsp Ghee
- Wash and soak basmati rice in a deep bowl with enough water for 30 minutes. After 30 minutes drain the rice and keep aside.
- Heat the ghee in a pan on medium heat. Once hot add bay leaf, cloves, cinnamon stick, black cardamom, dry red chilly and sauté for few seconds.
- Add cumin seed, let them crackle and fry till dark brown in colour.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt mix well and bring it to boil.
- When the water starts boiling, keep the flame on low, cover with the lid and cook for 5 minutes.
- After 5 minutes open the lid put lemon juice and sauté it for few seconds. Again cover the lid and cook for further 3 minutes or till the rice becomes soft.
- When the rice becomes soft add chopped coriander leaves, mix it well.
- Cover the lid again, switch off the flame and let it stand for 10 minutes covered so rice will get firm up.
- Jeera rice in the pan is ready to serve.
- Heat ghee in a pressure cooker on medium heat and add whole garam masala, cumin seed and fry till cumin seed turns dark brown in colour.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt, lemon juice and mix it well.
- Close the lid and cook over medium flame for 2 whistles. Turn off flame.
- Allow the steam to escape naturally before opening the lid. Remove the lid and gently fluff the rice.
- Lastly add coriander leaves and mix it well.
- Jeera rice in pressure cooker is ready to serve.
- Serve hot with with dal or any vegetable curry of your choice.
- You can make jeera rice from both the ways as per your choice.
How to make jeera rice:
- Wash and soak basmati rice in a deep bowl with enough water for 30 minutes. After 30 minutes drain the rice and keep aside.
- Heat the ghee in a pan on medium heat. Once hot add bay leaf, cloves, cinnamon stick, black cardamom, dry red chilly and sauté for few seconds.
- Add cumin seed, let them crackle and fry till dark brown in colour.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt mix well and bring it to boil.
- When the water starts boiling, keep the flame on low, cover with the lid and cook for 5 minutes.
- After 5 minutes open the lid put lemon juice and sauté it for few seconds. Again cover the lid and cook for further 3 minutes or till the rice becomes soft.
- When the rice becomes soft add chopped coriander leaves, mix it well.
- Cover the lid again, switch off the flame and let it stand for 10 minutes covered so rice will get firm up.
- Jeera rice in the pan is ready to serve.
Meanwhile let’s cook rice in pressure cooker
- Heat ghee in a pressure cooker on medium heat and add whole garam masala, cumin seed and fry till cumin seed turns dark brown in colour.
- Add the drained rice and sauté on medium heat for a minute or till the rice get well coated with ghee.
- Add 2 cups of water (For 1 cup rice 2 cups of water are needed), salt, lemon juice and mix it well.
- Close the lid and cook over medium flame for 2 whistles.
- After 2 whistles turn off the flame. Allow the steam to escape naturally before opening the lid. Remove the lid and gently fluff the rice.
- Lastly add coriander leaves and mix it well.
- Jeera rice in pressure cooker is ready to serve.
- Serve hot with with dal or any vegetable curry of your choice.
Notes:
- You can make jeera rice from both the ways as per your choice.
See Recipe In हिन्दी (Hindi)
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