Jeera rice, a seemingly simple dish, holds a cherished spot in the heart of Indian cuisine. But don't let its humble appearance fool you—it's a staple for a reason! Fragrant, fluffy, and infused with the warm, earthy aroma of cumin seeds (jeera), this rice dish is the ultimate culinary chameleon, pairing perfectly with everything from rich, spicy curries.
Jeera rice, also known as Zeera Chawal or Cumin Rice, is a very popular, simple, and aromatic rice dish from the Indian subcontinent.
Basically , it is a fragrant rice dish where the star ingredient is whole cumin seeds (jeera), which are tempered in hot ghee or oil before the rice is added and cooked.
Basmati rice (or another long-grain variety), cumin seeds (jeera), ghee or oil, and salt are the key ingredients of this recipe. Other whole spices like bay leaf, clove, cinnamon or cardamom are sometimes included for extra aroma.
It has a warm, earthy, and subtly nutty flavor from the cumin, making it a perfect, non-spicy base that won't overpower the main curry.
Normally, it pairs wonderfully with rich, gravied dishes like Dal Makhani, Rajma, or any type of Indian curry or lentil soup (dal).
And there you have it—your ticket to fluffier, more fragrant rice, ready in minutes! Jeera rice isn't just a side dish; it's a testament to how simple ingredients, handled correctly, can elevate an entire meal. So the next time you're whipping up a comforting bowl of Dal Tadka or a creamy Paneer Makhani, skip the plain steamed rice and let the warmth of toasted cumin seeds truly complete your Indian feast. Give this recipe a try, and I guarantee you'll find yourself making this effortless classic week after week!
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Preparation time - 5 minutes
Soaking time - 15 minutes
Cooking time - 8 to 10 minutes
Serves - 2 persons
Ingredients to make Jeera Rice:
For soaking:
1/2 cup basmati rice
Salt to taste
1 teaspoon oil
1 small piece cinnamon
1 bay leaf
3 to 4 cloves
1 teaspoon lemon juice
For tadka (tempering):
1 tablespoon oil
1 tablespoon ghee
1 tablespoon cumin seeds
1 tablespoon finely chopped coriander leaves (opt)
To serve with:
Dal makhani /dal tadka/curry
Method to make Jeera Rice:
- Gently wash and soak basmati rice.
- Add salt, bay leaf, cinnamon, oil, lemon juice and cloves to it.
- Cover and soak for minimum 15 minutes.
- After that cook it and when ready drain extra water.
- Pour some tap water over it to stop cooking process.
- Drai properly and then spread it in a broad plate to cool it properly.
For tadka:
- Heat oil and ghee in a pan. Add cumin seeds to it. Let them crackle.
- Add cooked rice in it and mix gently. At last add coriander leaves and transfer to serving bowl.
- Our quick and easy jeera rice is ready to serve.
