Restaurant-Style Jeera Rice
Jeera rice is basmati cooked with a heavy tempering of cumin in ghee, meant to sit beside a curry rather than lead.
Jump to recipe ↓
55 mintotal
35 min hands-on20 min hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes soaking time.
Method
Rinse the basmati rice gently until the water runs clear. Soak for 20 minutes and drain completely before use.
20 min
In a heavy-bottomed pan, heat the ghee over a medium flame until it melts and shimmers lightly.
Introduce the bay leaf, cloves, and cinnamon. Sauté gently for a few seconds until their essential oils release an aromatic fragrance.
Add the cumin seeds and allow them to crackle fully, being cautious not to let them burn.
Incorporate the slit green chilli and the drained basmati rice. Gently sauté for 1–2 minutes, ensuring each grain is beautifully coated with the infused ghee.
1–2 min
Pour in the measured water and season with salt. Bring the mixture to a rolling boil over a medium-high flame.
Once boiling, immediately reduce the flame to its lowest setting. Cover with a tight-fitting lid and allow it to cook undisturbed for 10–12 minutes until all moisture is perfectly absorbed.
10–12 min
Turn off the heat and let the rice rest for 5 minutes without opening the lid to complete the steaming process.
5 min
Fluff the rice delicately with a fork, garnish elegantly with freshly chopped coriander, and serve immediately.
How to tell it's done
The rice should be incredibly fluffy and non-sticky, with every single grain beautifully separated and enriched with an aromatic cumin profile.
Nutrition
Per serving, from 2 servings.
235kcal
Where the calories come from
- Protein3.7 g6%
- Carbohydrate38.2 g66%
- Fat7.2 g28%
- Sugars
- 0.2 g
- Saturated fat
- 4 g
- Fibre
- 0.9 g
- Sodium
- 882 mg
- Calcium
- 46 mg
- Iron
- 1.8 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Handle the rice with extreme care while sautéing to prevent breaking the delicate grains. Adequate soaking and resting time are paramount for an exceptionally fluffy, non-sticky texture.
What to serve it with
Pairs exquisitely with dal tadka, dal makhani, or a rich paneer butter masala.
More Indian recipes to cook
Phodnicha Bhaat
Phodnicha bhaat fries leftover rice with a Maharashtrian tempering, the standard way of using yesterday's pot.
Plain Steamed Basmati Rice
Comforting Plain Steamed Basmati Rice. An easy-prep Pan-Indian rice dish for comfort meals, light dinners, or everyday thalis.
Poondu Sadam
Poondu sadam cooks rice with a large amount of garlic in sesame oil, a Tamil dish eaten for its pungency.
Pudina Pulao (Mint Rice)
Pudina pulao cooks rice with a mint and coriander paste, fresh rather than rich.
Punjabi Kala Chana Pulao
Kala chana pulao cooks rice with black chickpeas, which hold their shape among the grains.
Punjabi Mutton Keema Pulao
Keema pulao cooks minced meat into the rice from the start, so the fat carries through every grain.