Jeera Rice Recipe – Fluffy, Aromatic, and Flavorful Basmati Rice with Cumin

Jeera Rice, also known as Cumin Rice, is one of the most beloved and simple North Indian rice dishes. It is made by cooking fragrant basmati rice with roasted cumin seeds and ghee (or oil), giving it a mild yet irresistible aroma. Jeera Rice pairs wonderfully with dals, curries, gravies, and even dry vegetable dishes.

Whether you are preparing a festive thali, a quick weekday dinner, or a rich restaurant-style meal, Jeera Rice always adds elegance to the table. In this detailed recipe, you will learn the perfect proportions, cooking tips, and restaurant-style tricks to make fluffy, non-sticky, and aromatic Jeera Rice at home.

Ingredients for Jeera Rice

For Cooking Rice

• Basmati Rice – 1 cup (200g), preferably long-grain aged basmati

• Water – 4 cups for boiling

• Salt – 1 tsp (or to taste)

• Oil or Ghee – ½ tsp (to keep rice non-sticky)

For Tempering

• Ghee or Oil – 2 tbsp (ghee gives a richer flavor)

• Cumin Seeds (Jeera) – 1½ tsp

• Bay Leaf – 1 (optional, for aroma)

• Green Cardamoms – 2 (optional)

• Cloves – 2 (optional)

• Cinnamon Stick – 1-inch piece (optional)

• Green Chilies – 1–2, slit (optional, for spice)

• Fresh Coriander Leaves – 1 tbsp chopped (optional, for garnish)

Step-by-Step Jeera Rice Recipe

Step 1: Washing and Soaking the Rice

1. Take 1 cup basmati rice in a bowl.

2. Rinse it 3–4 times until the water runs clear.
   This removes extra starch and helps prevent sticky rice.

3. Soak the rice in enough water for 20–30 minutes.

4. After soaking, drain the water completely.

Step 2: Cooking the Rice

Two popular methods are used:

A) Boiling Method (Restaurant Style)

1. Heat 4 cups water in a deep pan.

2. Add salt and ½ tsp oil.

3. When water boils, add soaked and drained rice.

4. Cook on medium flame until rice is 90% cooked (grains should be soft yet firm).

5. Drain the rice in a colander and let the steam escape.

B) Absorption Method (Home Style)

1. Heat 2 cups water in a pan.

2. Add rice, salt, and oil.

3. Cover and cook on low heat until water is absorbed and rice is fluffy.

4. Let it rest for 5 minutes before fluffing.

Step 3: Preparing the Jeera Tempering

1. Heat 2 tbsp ghee or oil in a wide pan.

2. Add cumin seeds (jeera) and let them splutter.

3. If using whole spices (bay leaf, cardamom, cloves, cinnamon), add them now for aroma.

4. Optionally, add slit green chilies for a mild spicy kick.

5. Fry for 30 seconds to release the fragrance.

Step 4: Mixing the Rice with Tempering

1. Add the cooked rice to the pan with the cumin tempering.

2. Gently toss using a spatula so that the rice grains remain intact.

3. Cook for 1–2 minutes so the flavors infuse.

4. Turn off the heat.

Step 5: Garnishing and Serving

1. Garnish with freshly chopped coriander leaves (optional).

2. Serve hot with dal tadka, paneer curry, chole, rajma, or any Indian gravy.

Tips for Perfect Jeera Rice

• Always use aged basmati rice for the best aroma and long, separate grains.

• Do not overcook the rice; slightly undercooked rice works better as it won’t break during mixing.

• Ghee enhances the richness, but oil can be used for a vegan version.

• Whole spices add depth but can be skipped for a simpler version.

• For extra flavor, you can cook the rice in vegetable stock instead of water.

Serving Suggestions

Jeera Rice is versatile and pairs beautifully with:

• Dal Tadka or Dal Fry

• Paneer Butter Masala

• Rajma Masala or Chole

• Mix Veg Curry or Navratan Korma

• Palak Paneer

• Kadhi Pakora

• Butter Chicken (for non-vegetarians)

Nutritional Facts (Per Serving – 1 Cup)

Note: Nutritional values vary depending on portion size, type of rice, and use of ghee or oil.

Interesting Facts about Jeera Rice

1. Jeera Rice originated in North India but is now loved all over India and abroad.

2. Cumin seeds are known for aiding digestion and adding a subtle earthy flavor.

3. In Mughal kitchens, Jeera Rice was served as a lighter alternative to heavily spiced biryanis.

4. It is a staple in many Indian restaurants worldwide due to its simplicity and compatibility with almost any curry.

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