Jeera rice recipe, made with basmati rice, cumin seeds, bay leaves, cardamom, cinnamon, and cloves, is a famous Indian dish. Indian curries, stews, and gravies are paired with fragrant rice. Jeera rice is a tasty, easy-to-make side dish or main course.
Indian food fascinates me. Indian food can take you to another world with its bold flavors, exotic spices, and aromatic herbs.
This post will show you how to make ideal Jeera Rice at home. I’ll also answer some frequently asked concerns and give you some tips to get the best results.
Best Homemade Jeera Rice Recipe
I love Jeera Rice because it’s so simple to make. I can quickly make a tasty side dish with a few components. Cumin seeds and other spices give the dish depth and make it stick out.
I like making Jeera Rice because it goes with many main dishes. Jeera Rice always tastes great with a spicy curry or roasted poultry.
Making Jeera Rice is easy. To remove starch, clean and soak rice for 30 minutes. I toasted cumin seeds in oil, and stir the rice in the cumin-ghee blend. After adding water, boil it and reduce the heat to stew until the rice is done.
Jeera Rice Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds (jeera)
- 2-3 whole cardamom pods
- 1-2 cinnamon sticks
- 2-3 whole cloves
- 1-2 bay leaves
- Salt to taste
How To Make Jeera Rice
Rinse the basmati rice thoroughly under cold water until the water runs clear. This will remove any excess starch and ensure that the rice cooks evenly.
In a large pot or saucepan, heat the ghee or oil over medium heat. Once the oil is hot, add the cumin seeds and cook for a few seconds until they start to sizzle and become fragrant.
Add the cardamom pods, cinnamon sticks, cloves, and bay leaves to the pot and stir for a few seconds until they release their aroma.
Add the rinsed basmati rice to the pot and stir gently to coat the rice with the spices and oil. Cook for a few minutes until the rice starts to turn translucent.
Add 2 cups of water to the pot and bring to a boil over high heat. Once the water comes to a boil, reduce the heat to low and cover the pot with a tight-fitting lid.
Cook the rice for about 15-20 minutes, or until all the water has been absorbed and the rice is tender and fluffy. You can check the rice by fluffing it gently with a fork to see if it is cooked through.
Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes to allow the rice to steam and absorb any excess moisture.
Remove the bay leaves, cardamom pods, cinnamon sticks, and cloves from the rice using a fork or spoon. Fluff the rice gently with a fork to separate the grains and serve hot.
Tips and Tricks for Making Perfect Jeera Rice
Use good quality basmati rice for the best results. Look for rice that is long-grained, aromatic, and aged for at least a year.
Rinse the rice thoroughly under cold water to remove any excess starch and prevent the grains from sticking together.
Use a pot or saucepan with a tight-fitting lid to ensure that the steam stays inside and the rice cooks evenly.
Be careful not to overcook the rice or it will become mushy and lose its texture. Check the rice regularly to ensure that it is cooked through but still firm.
How To Serve Jeera Rice
Accompany a main dish: Jeera Rice goes well with Indian curries, kebabs, roasted poultry, and fish. Serve rice with your main dish by spooning it onto a plate or bowl.
Jeera Rice makes a full bowl base. Just add grilled chicken or tofu and fresh veggies like cucumber, tomato, and red onion to the rice. For taste, drizzle yogurt or chutney.
Jeera Rice can be eaten alone as a food or appetizer. To add freshness, spoon rice into tiny bowls or cups and sprinkle with chopped cilantro or mint.
Jeera Rice Variations
Veggie Jeera Rice: Add some vegetables to your Jeera Rice for a more nutritious and filling dish. You can add chopped carrots, peas, bell peppers, or any other veggies you like. Simply sauté them along with the cumin seeds and ghee before adding the rice and water.
Lemon Jeera Rice: For a tangy twist on the classic recipe, add some lemon juice and zest to your Jeera Rice. This adds a bright, fresh flavor that pairs well with fish or chicken dishes.
Coconut Jeera Rice: Add some coconut milk to your Jeera Rice for a rich and creamy flavor. This variation pairs well with spicy curries or grilled meats.
Jeera Pulao: For a more elaborate version of Jeera Rice, add more spices such as cloves, cardamom, cinnamon, and bay leaves to the recipe. This variation is called Jeera Pulao and is often served at special occasions and festivals.
Jeera Rice with cashews: For an extra crunch, add some roasted cashews to your Jeera Rice. Simply sprinkle them over the rice before serving for added texture and flavor.
How To Store and Reheat
Store rice at room temperature. It won’t get wet. Refrigerate rice in a sealed container. Airtight containers prevent the rice from gathering fridge odors.
Remove the Jeera Rice from the fridge and let it warm up for 15-20 minutes before reheating. This evens rice heating.
Microwave or stovetop-heat the rice. To avoid rice drying out in the microwave, cover the dish with a lid or damp paper towel. Microwave the rice in 30-second intervals, stirring between, until cooked through.
Stir the rice with a little water on the burner. Stir periodically on medium-low heat until heated through.
To avoid bacteria growth, warmed rice should not sit out for more than two hours. Freeze any Jeera Rice you won’t use within three days.
Simply store the rice for up to three months in a freezer-safe container. Thaw frozen rice overnight in the fridge before reheating using the ways above.
Jeera Rice Recipe In Marathi
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds jeera
- 2-3 whole cardamom pods
- 1-2 cinnamon sticks
- 2-3 whole cloves
- 1-2 bay leaves
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. This will remove any excess starch and ensure that the rice cooks evenly.
- In a large pot or saucepan, heat the ghee or oil over medium heat. Once the oil is hot, add the cumin seeds and cook for a few seconds until they start to sizzle and become fragrant.
- Add the cardamom pods, cinnamon sticks, cloves, and bay leaves to the pot and stir for a few seconds until they release their aroma.
- Add the rinsed basmati rice to the pot and stir gently to coat the rice with the spices and oil. Cook for a few minutes until the rice starts to turn translucent.
- Add 2 cups of water to the pot and bring to a boil over high heat. Once the water comes to a boil, reduce the heat to low and cover the pot with a tight-fitting lid.
- Cook the rice for about 15-20 minutes, or until all the water has been absorbed and the rice is tender and fluffy. You can check the rice by fluffing it gently with a fork to see if it is cooked through.
- Once the rice is cooked, remove the pot from the heat and let it sit for 5-10 minutes to allow the rice to steam and absorb any excess moisture.
- Remove the bay leaves, cardamom pods, cinnamon sticks, and cloves from the rice using a fork or spoon. Fluff the rice gently with a fork to separate the grains and serve hot.
