Jeera Rice Recipe | How to make jeera rice

What is Jeera  Rice?

Rice flavored with cumin, a simple yet delicious rice preparation, often found on the dinner table in Indian households, with dal, kadhi and many gravies. In this Jeera Rice Recipe, cooked rice is tempered with cumin seeds, garnished with coriander to make an awesome accompaniment for most main course gravies etc.

Let’s talk about the ingredients for Jeera Rice

This recipe calls for cooked rice and the very basic cumin tempering. I have used a combination of ghee and oil for the tempering. I would strongly recommend using ghee for tempering the rice. Little chopped coriander not only adds a gorgeous color to rice but also gives freshness. Since we are using cooked rice and we need to temper them, it should be ensured that the rice is not overcooked, otherwise, they might get mushy and broken. I have used long grain basmati rice. You may use broken or any other variety that you have.

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How to make Jeera Rice

1. Soak rice for 20-30 minutes : Wash 1 cup rice gently but properly. Make sure not to break them while washing. Soak them in enough water. Add juice of half a lemon. Leave for 20-30 minutes.

Tips:Lemon juice ensures that the color of rice remains white.

2. Boil rice : After 20 minutes, discard the water in which rice was soaked. Heat enough water in another pan. Once it comes to a boil, add soaked rice and salt to taste and cook for 6 minutes on low to medium flame. The rice should not become soft. They should be just cooked. Adjust the timing to ensure that rice is not overcooked.

3. Let cooked rice cool down : Pass rice through a strainer and discard all the water. Spread cooked rice on a plate and let them cool down.

Tips:You may pop them in the refrigerator to fasten the above process.

4. Prepare tempering : Heat 1 tbsp oil and 1 tbsp ghee. Add 1 tbsp cumin seeds. Keep the flame low and cook cumin seeds till the crackle.

5. Add cooked rice and garnishing : Add cooked rice. Mix everything very gently. Cook rice for 2-3 minutes. Garnish with chopped coriander and 1 tbsp butter.

6. Bon appétit

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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