Jeera Rice, Quick Jeera Rice Recipe
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 345686 times
jeera rice | quick jeera rice | jeera pulao | cumin rice | with amazing 20 images.
jeera rice and jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make.
This versatile jeera rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. jeera rice with plain curd and pickle or just topped with some ghee is my personal favourite. quick jeera rice is also one of the highest selling dish in Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel.
Using cumin seeds in this jeera pulao adds a lovely earthy flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple jeera pulao into a preparation to be relished. If possible, serve this jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. I prefer having it along with dal tadka, it makes a perfect meal. Also, you can serve it along North Indian gravy dishes like palak paneer or kadai paneer.
Notes and tips on jeera rice. 1. 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. 2. 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. 3. Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used.
Make sure to only use basmati rice and do not overcook it as the jeera rice will end up being mushy and sticky. You can also use left-over rice to make jeera rice.
Learn to make jeera rice | quick jeera rice | jeera pulao | cumin rice | 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 cumin 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
To make crisp onions for jeera rice | quick jeera rice | jeera pulao | cumin rice | 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 onions provides a unique flavour to the jeera rice | quick jeera rice | jeera pulao | cumin rice |
Serve the jeera rice | quick jeera rice | jeera pulao | cumin 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.