Jeera Rice

For Indians, rice is an essential part of the daily diet. From regular steamed rice to rich and festive biryani, the variety of rice dishes in the Indian subcontinent is countless. Jeera rice is one of them-a simple yet flavourful North Indian dish made with cumin seeds and basmati rice.

Jeera Rice, also spelled Jeera Chawal, stands out for its subtle aroma and mild taste. It acts as a perfect base for rich curries and dals, offering fragrance without overpowering other dishes. Its simplicity is what makes it special.

The origin of Jeera Rice isn’t linked to a specific place or time in history. However, it most likely evolved from the North Indian culinary tradition, especially under Mughal influence. It’s considered a lighter version of the rich pulaos and spiced rice dishes that were common during that era.

The dish gets its name and signature aroma from cumin seeds, or jeera, which are sautéed in ghee or oil until fragrant. The main ingredients are basmati rice, cumin seeds, ghee or oil, and salt. Some people also add bay leaves or fresh coriander for extra flavour and garnish, though that’s optional.

Jeera rice tastes best when served with dal tadka, dal makhani, paneer butter masala, chicken curry, or mutton rogan josh. Even something as simple as raita and pickle makes it a complete and satisfying meal.

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Jeera Rice

Author: Ushadevi Cooking Method: Sauteing Cuisine: Indian Courses: Lunch, Rice

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Cooking Temp: 100  C Servings: 2

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 Cup Basmati Rice
• 1 teaspoon teaspoon Cumin seeds
• 2-3 Cloves
• 1 Bay leaf
• ¹⁄₂ inch Cinnamon Stick
• 1 Green Chilly
• 1 tablespoon Coriander leaves (optional)
• 1 teaspoon Ghee
• Salt and Oil as required

Instructions

1. A fragrant and mildly spiced rice dish, perfect to serve with dal, curries, or North Indian gravies.
2. Wash the basmati rice thoroughly and soak it in water for at least 15 minutes (or as per the instructions on the package).
3. Drain the water and set the rice aside.
4. In a thick-bottomed pot, heat ghee. Add cloves, cumin seeds, cinnamon sticks, green chillies, and a bay leaf. Sauté until aromatic.
5. Add the soaked and drained rice to the pot. Gently sauté the rice for 1–2 minutes, coating it well in the spices.
6. Pour in enough water to cook the rice (usually 1.5 to 2 cups of water for every cup of rice, depending on the brand).
7. Cover the pot with a lid and cook for about 10 minutes, or as per the manufacturer’s directions, until the rice is fully cooked and fluffy.
8. Once done, fluff the rice gently with a fork and garnish with fresh coriander leaves.
9. Your flavorful Jeera Rice is ready!
10. Serve hot with dal fry, paneer butter masala, or any curry of your choice.