Jeera Rice Recipe
Recipe type: Side, Vegan
RecipeCuisine: Indian, North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Jeera Rice is a popular side dish served with rice and gravy based dish.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2.5- 3 tbsp oil or ghee or butter ( I have used oil)
  • 2 cups basmati (long grained rice)
  • 1 tbsp cumin seed (jeera)
  • 1 t/s caraway seed (shahi jeera) optional
  • 1 inch cinnamon stick (dalchini)
  • 1 black cardamom (badi elaichi)
  • 3-4 green cardamom (hari elaichi)
  • 2 bay leaves (tejpata)
  • 4-5 cloves (lavang)
  • 6-7 peppercorn (kalimirch)
  • 2-3 nagkesar
  • 2-3 mace strands
  • 1 star anise
  • 1 t/s biryani garam masalaor garam masala powder (I used shaan brand)
  • few saffron strands infused in 1 tbsp hot milk or water optional
  • 7-8 mint leaves
  • ½ onion chopped finely (optional) I haven't used onion
  • ½ cup chopped coriander leaves (optional)
  • salt as per taste
How to make the recipe?
  1. Pressure cook the rice or boil the rice until cooked. Ensure the rice is not sticky and is evenly cooked.
  2. Take another pan add oil or butter or ghee.
  3. Once oil is hot add cumin seed, caraway seed, bay leaves, mace strands, cloves, peppercorn, anise, green cardamom, black cardamom, cinnamon stick, nag kesar and biryani garam masala powder.
  4. Saute all nicely until all spices leave aroma.
  5. Add the chopped onion if using and saute until light brown in color.
  6. Lastly add the saffron infused milk if uding. Saute all nicely until tempering is dry.
  7. Also add salt for seasoning. Mix all nicely.
  8. Add the above tempering to the cooked rice.
  9. Combine all nicely but gently. Add all the herbs like coriander leaves and mint leaves.
  10. Serve the jeera rice hot with gravy or vegetable.
1. Some ingredients are optional, add them if you wish to add.
2. Ensure the rice is evenly cooked and isn't mushy.
3. If you don't have special biryani masala then use normal garam masala powder of any good brand.
4. If you don't have saffron then just skip it. Add ½ t/s turmeric powder instead for the pale yellow color.
Recipe by Flavors of Mumbai at