Jeera rice is a simple but elegant rice dish. As straightforward as the name, it is literally rice flavoured with jeera (cumin). It is very aromatic and delicious. You can serve this rice with any North Indian side dish, and for a more simpler meal, it can also be served with a raita. I prefer to have it with Paneer Butter Masala (Click here to check the recipe). I like to add a little bit of caramelized onions as garnish for my this recipe. However, this is very optional. You can also garnish the rice with cashews or raisins. Using basmati rice is very important in this dish, because of its texture and aroma.
This recipe is very quick, but we do have to soak the rice for at-least fifteen minutes. After that, its just about getting the rice to boil to soft grains. Also, make sure to use a thick enough bottomed vessel, as we wouldn’t want the rice to burn at the bottom.
This recipe is served in many of the restaurants in Delhi. Check this link to explore this delicious rice served by restaurants in Delhi. Please do visit and
JEERA RICE (Cumin Rice)
For the rice
- 2 tbsp Butter (Or oil or ghee)
- 2 tbsp Jeera Cumin
- 1 Bay Leaf Tej Patta
- 5-6 Peppercorns
- 1/2 pc Star Anise
- 1-2 strands Maze Javitri
- 1 inch Cinnamon Stick
- 3 Green Cardamom
- 2 cups Rice Basmati Rice
- 4 Water 1:2 ratio with rice
For the caramelised onions (optional)
- 1 Onion Chopped into long strands
- 3-4 tbsp Sugar
- 2 tbsp Unsalted Butter
- Take the rice in a bowl, wash and soak it in water for 15 minutes.
- Once the rice has been soaked for atleast 15 minutes, heat oil/ghee/butter in a kadai.
- Once the butter is hot, add cumin seeds.
- While waiting for the cumin seeds to splutter, take all the spices needed.
- When the cumin seeds starts spluttering, add all the spices. Saute them on low to medium flame, until their aroma fills the air.
- On low heat, add water.
- After adding water, add the required amount of salt.
- Finally add the soaked rice, and cover the kadai. Stir 1-2 times in between to avoid the rice at the bottom burning.
- Optionally, in the meantime, heat 2 tbsp butter in a kadai. Once the butter is hot, add the chopped onions. Keep adding sugar gradually, while frying the onions. Fry until they are dark brown, and crispy.
- Cook until the rice is fluffy and fully boiled.
- If by any chance, the water dries up before the rice is fully cooked, sprinkle a little more water.