Jeera Rice is cumin flavored rice along some whole Indian spices and herbs. Generally jeera rice is accompanied with gravy based dish. When we go to restaurants mostly order this with dal or a north indian gravy or even mughlai curry.
We eat this quite often at home. Hubby prefers home-made jeera rice as he feels I make the better 😉 a proud moment for me. I add some whole garam masala (spices), herbs like mint, coriander leaves and add some ghee or butter.
Some people also add chopped onion and cashews to this dish. Some cook the rice first and add the tempering later, some make the tempering and cook the rice. I prefer the first way that’s how it’s made in restaurant.
This is a easy dish and could be made any time of the day. Specially if you have guests at home then jeera rice comes as a savior. There are lot of types of rice made like biryani, pulao, khichdi etc in India.
If you looking for more rice recipes then check tomato rice, spinach rice, stir fried rice, curd rice, aromatic rice with veggies, garam masala rice, prawns biryani rice, chicken biryani and zafrani pulao.
Jeera Rice Recipe below:
- 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
- Pressure cook the rice or boil the rice until cooked. Ensure the rice is not sticky and is evenly cooked.
- Take another pan add oil or butter or ghee.
- 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.
- Saute all nicely until all spices leave aroma.
- Add the chopped onion if using and saute until light brown in color.
- Lastly add the saffron infused milk if uding. Saute all nicely until tempering is dry.
- Also add salt for seasoning. Mix all nicely.
- Add the above tempering to the cooked rice.
- Combine all nicely but gently. Add all the herbs like coriander leaves and mint leaves.
- Serve the jeera rice hot with gravy or vegetable.
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.