A Glug of Oil

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Jeera Rice Recipe

 How to make Jeera Rice - Indian Cumin Rice

An Indian side dish of partly fried basmati rice with warming spices. Follow this recipe for perfectly fluffy rice every time.

Jeera rice (cumin rice)
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Jeera rice, cumin rice or jeera bhaat is an Indian dish consisting of rice and cumin seeds. It's a popular dish in the Indian subcontinent as an everyday rice dish. 

Finely chopped onions are an additional ingredient as is the deseeded green chilli.

Some people use red chilli, it's a matter of choice and of course, you can leave it out altogether.

Cardamon Pods - difference between green and black

Green cardamom pods have a sweet flavour reminiscent of eucalyptus, making it a more common spice for savoury and sweet dishes, including desserts. 

Black cardamom has a smoky flavour and menthol notes, making it more common in savoury dishes such as stews and curries.

Therefore black cardamom should not be used if a recipe states green cardamom and vice versa as the two pods have extremely different tastes.

Ingredients for jeera rice

  • 250g uncooked basmati rice
  • 500ml water
  • 15 g (1 tablespoon) ghee or melted unsalted butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 green cardamom pods
  • 1 ½ teaspoons jeera (cumin) seeds
  • 1 green chilli - very finely chopped
  • ¾ teaspoon salt
  • freshly chopped coriander (cilantro) to serve

Serve with Indian dishes such as Chicken Tikka Masala

Spices for jeera rice.

How to make jeera rice

Rinse the rice under cold running water, then add enough water so that the rice is completely covered plus another inch of extra water on top.

Soak the rice for 30 minutes - this is an important step for fluffy rice. 😉

When you're ready to cook, drain all the water from the rice and set the rice aside.

Heat the ghee or butter in a large frying pan and add the bay leaf, cinnamon stick, cloves, peppercorns, cardamom pods and cumin seeds.

Spices frying in a pan.

Once the cumin seeds only just start to crackle (don't let them burn), add the chopped green chilli and drained rice to the pan.

Fry the rice in the pan for two minutes on medium heat, this will help add more flavour to the rice and help prevent it from sticking together.

Frying rice and spices in a large frying pan.

Add the water and the salt to the rice and stir well.

Making jeera rice - water added to the rice to cook.

Bring the rice to a boil, then reduce the heat to a simmer. Cover with a lid and cook for about  5 or 6 minutes, until all the water has gone and the rice is cooked through.

Cooked rice and spices in a frying pan.

Turn off the heat and let it rest for 5 minutes. Sprinkle over the chopped coriander and serve while still nice and hot.

People, don't eat the cinnamon stick - it's only in the picture for show! 😃

Jeera rice or cumin rice.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

jeera rice recipe, cumin rice recipe, how to make jeera rice,
side, Indian, rice
Indian
Yield: 4
Author: Jan Bennett
Jeera Rice Recipe

Jeera Rice Recipe

Fluffy rice, every time!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • 250 g uncooked basmati rice
  • 500 ml water
  • 1 tablespoon ghee or melted unsalted butter (15 g)
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 green cardamom pods
  • 1 ½ teaspoons jeera (cumin) seeds
  • 1 green chilli - very finely chopped
  • ¾ teaspoon salt
  • freshly chopped coriander (cilantro) to serve

Instructions

  1. Rinse the rice under cold running water, then add enough water so that the rice is completely covered plus another inch of extra water on top. Soak the rice for 30 minutes - this is important for fluffy rice.
  2. When you're ready to cook, drain all the water from the rice and set the rice aside.
  3. Heat the ghee or butter in a large frying pan and add the bay leaf, cinnamon stick, cloves, peppercorns, cardamom pods and cumin seeds.
  4. Once the cumin seeds only just start to crackle (don't let them burn), add the chopped green chilli and drained rice to the pan.
  5. Fry the rice in the pan for two minutes on medium heat, this will help add more flavour to the rice and help prevent it from sticking together.
  6. Add the water and the salt to the rice and stir well.
  7. Bring the rice to a boil, then reduce the heat to a simmer. Cover with a lid and cook for about 5 to 7 minutes, until all the water has gone and the rice is cooked through. Check at 5 minutes and go from there.
  8. Now, turn off the heat and let it rest for 5 minutes. Sprinkle over the chopped coriander and serve while still nice and hot.
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Jan