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Tuesday, September 9, 2014


Ingredients(Each cup = 250 ml/grams)

1.5 cups basmati rice
2 tsp cumin/jeera
1 inch cinnamon/dalchini
1 black cardamom/badi elaichi
2 green cardamom/choti elaichi
1 bay leaf/tej patta
2-3 cloves/laung
5-6 black peppercorns/kalimirch
1 or 2 threads of mace/javitri
2-3 petals of star anise/badian (optional)
3 cups water
2 tbsp oil or ghee
some coriander leaves for garnishing (optional)
salt as required


soak the basmati rice in water for 30-40 minutes.
drain the rice and keep aside.
heat a pan.
add oil or ghee.
on a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
let the cumin get browned and the oil fragrant from the spices.

add the soaked rice.

stir and saute for 1-2 minutes.
add salt and water.
cover and cook the rice is cooked.
the rice should get cooked but not mushy or pasty.

keep checking in between whilst the rice is cooking.
when the jeera rice is done, fluff the rice and serve jeera rice hot.
garnish jeera rice with some coriander leaves before serving.


few tips for jeera rice recipe:
1. you can also make the jeera rice in the pressure cooker. then add 2 and ¼ cups water.
2. to add some color, add a pinch of turmeric or a pinch of saffron to the rice.
3. this jeera rice recipe can be double or tripled.
4. if using onions, then slice them. brown/caramelize the onions first before adding them to the soaked rice. the rice gets a nice light brown color due to the browning of the onions.