Jeera rice is a simple rice recipe that makes the usual plain rice flavorful and aromatic with only a few whole spices.
Serve it with a simple dal fry or palak paneer.
add some sauteed vegetables like green beans, green peas, carrots, bell peppers, and cauliflower with a dash of black pepper and turn the jeera rice into rice pilaf.
Jeera rice tastes equally good when made with brown basmati rice. It is my second most preferred method of making brown rice. Follow the exact same process, just keep a note on the cooking time. Brown rice usually takes about 50-55 minutes.
Some tips to get fluffy non-sticky rice
- Wash the rice 2-3 times to remove the starch.
- Soak the rice in water for atleast 20-30 minutes.
- Drain the rice completely.
- Saute the rice in oil until you hear the rice grains spluttering. This happens only if the rice is drained completely. Make sure you are not browning the rice though.
- Use water, a little less than twice the amount of rice (for 1 cup rice : use 2 cups minus 2 tablespoon of water; for 2 cups : use 31/2 cups water, for 3 cups rice: use 5 cups water)
- Let the rice come to a boil on medium-high flame. Then reduce the flame to medium-low, cover the pot with lid leaving a little space for the steam to release, otherwise the water tends to come out from the sides.
- Let the rice cool for 10 minutes before serving.
2 tablespoon oil
1 inch cinnamon stick
1 star anise
2 small bay leaves
2 green cardamom pods
1/2 tablespoon cumin seeds
1-2 green chilly, finely chopped or slit lengthwise
1/4 cup chopped cilantro (optional)
1 cup white or brown basmati rice (rinse and soak for 20-30 minutes, then drain)
2 cups minus 2 tablespoon of water
1/2 teaspoon salt (or as needed)
- Heat oil in a pan on medium heat. Add cinnamon stick, star anise, bay leaves and cardamom pods. Saute for a few seconds until you can smell the aroma of whole spices. Add the cumin seeds and let it sizzle.
- Next, add green chillies and cilantro and fry for few more seconds.
- Add rice and saute for 2-3 minutes. Add salt and water and allow it to come to boil. Cover and cook on medium-low flame until the water is absorbed for about 12-15 minutes (45-50 minutes, for brown rice). Stir gently and reduce the flame to lowest and let all the water evaporate. Turn off the flame, rest for 10 minutes.
- Serve jeera rice with a side of your choice.
Check the following recipes for options to pair with Jeera Rice:
- Palak Paneer
- Rajma Masala in Rajma Chawal
- Easy Dal Fry
- Cabbage Kofta in Cashew Tomato Curry
- Mung Beans with Fenugreek Leaves
- Pepper Chicken