Best Indian Jeera Rice Recipes

JEERA RICE

Steps:

• Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
• Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
• Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
• Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

JEERA RICE

Steps:

• Rinse basmati rice till the water runs clear of starch. Soak the rice for 30 mins and then drain all the water. Keep aside.
• Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
• The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
• If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.
• Heat oil in a small pan. Add cumin/jeera.
• Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
• Add the green chilies. Stir for a few seconds. No need to brown the chilies.
• Add the tempering to the hot or warm rice.
• With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
• Add coriander and gently mix or garnish the rice with coriander at the time of serving.
• Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.

JEERA (CUMIN) RICE

Steps:

• Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
• Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

INDIAN JEERA RICE

Steps:

• Wash the rice in luke warm water, drain completely and let it sit.
• Heat the ghee or oil on medium heat, add the bay leaves and cumin seeds and saute for a minute.
• Add the rice and saute for a few minutes.
• Now add the hot water and the salt. Boil until almost all the water has evaporated.
• Cover and reduce heat to low and cook for another 10 minutes or so - stir often and make sure that it doesn't start to stick to bottom of saucepan.
• When there is a tiny amount of extra water left in the rice, remove from heat and let the rice sit for a minute. The extra should evaporate as the rice cools a bit.
• Serve! If you would like, add a dollop of butter to the top.