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.
Jeera Rice
Ingredients
Instructions
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To make Jeera Rice, First of all We have to clean Basmati rice. Wash it well, then sock it for at least 15 minutes or as directed by manufacturer
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Drain water and Keep it aside
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In a Pot Heat ghee, add Cloves, Cumin seeds, Cinnamon Sticks, Green Chillies and Bay leaf
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Now you can add the Rice in it, saute for 1-2 Minutes well
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Let’s cook the rice now, Add enough water in to pot. Cover the pot and Cook it for 10 minutes or as per the direction from the manufacturer .
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Garnish with Coriander leaves. Jeera Rice is ready.