Jeera Rice, Quick Jeera Rice Recipe
by Tarla Dalal
Added to 109 cookbooks
This recipe has been viewed 325844 times
Jeera rice is a simple preparation of rice that has been flavoured with jeera or cumin seeds.
This versatile rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. Jeera rice with plain curds and pickle or just topped with some ghee is my personal favourite.
Using cumin seeds in this recipe adds a lovely flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple rice into a preparation to be relished.
Also, you can check out other Traditional Rice Recipes.
Enjoy how to make Jeera Rice recipe with detailed step by step photos below.
- To make jeera rice, heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Put 2½ cups of water to boil.
- Heat the ghee in a broad pan and add the caraway seeds.
- When the seeds crackle, add the rice and sauté for 5 minutes.
- Add the hot water and simmer for 5 minutes.
- Add the salt cover with a lid and cook till the rice is done.
- Separate each grain of rice lightly with a fork.
- Serve the jeera rice hot and garnished with the fried onions.
Jeera Rice, Quick Jeera Rice Recipe recipe with step by step photos
Take the thinly sliced onions in a bowl and sprinkle salt all over it.
Slowly massage the onions so that they are evenly coated with salt. The salt will release all the excess water from onions. Keep aside for 10 minutes.
Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying.
Heat the oil in a deep non-stick pan and deep fry the onions on a medium flame.
Drain on an absorbent paper, let the fried onions cool completely. Keep aside for garnishing the jeera rice.
For the jeera rice recipe, clean and wash the rice thoroughly. It is best to wash the rice atleast 3 times to remove the starch from the grains which will prevent them from sticking to each other on cooking. The use of aged basmati rice works best to get perfect jeera rice.
In a deep bowl, combine the rice and enough water. Keep aside to soak for 10 minutes. This lets the grain double in size and also makes the cooking time faster.
Drain it using a strainer.
Heat the ghee in a broad non-stick pan. Also, you can make of oil or butter but, ghee brings out the best flavour and makes rice non-sticky.
Only when the ghee is hot, add the cumin seeds and they will crackle immediately. Saute for 30 seconds. It is very important for the jeera to crackle well so as to achieve fragrant zeera rice. They should brown well and not burn to get aromatic jeera rice.
Once the seeds crackle, add the rice.
Sauté the rice for 5 minutes. Do not stir it much or else the grains might break.
Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used. But generally, 1:2.5 ratio of rice to water works best while cooking rice in a pan or pot.
Simmer for 5 minutes.
Add the salt.
Mix gently and cover with a lid.
Cook for 4 minutes or till the rice is done.
Separate each grain of rice lightly with a fork.
Garnish with the fried onions. This is optional but, crispy birasta provides a unique flavour to the jeera rice.
Serve the jeera rice hot. Enjoy the jeera rice with dal recipes like Punjabi dal tadka or dal kabila.
There is also an additional way to make jeera rice with the help of pre-cooked rice, refer this recipe with video on how to make restaurant style jeera rice to learn.
Nutrient values per serving
|Vitamin A||58.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1 mg|
|Vitamin C||0.4 mg|
|Folic Acid||4.5 mcg|
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