Jeera Rice


Basmati is a long-grain rice from India, considered to be one of the best-quality white rices. It has a distinctive aroma and, when cooked, each grain should remain separate, giving a light, fluffy result. It is the perfect accompaniment to Indian curries and is used in biriyani and pilao dishes.

Jeera Rice

Serves 4


1 1/2 cup basmati rice

2 tablespoon ghee or oil

2 teaspoon cumin seeds

1 bay leaf

1 black cardamom

3 cups water

coriander for garnishing

salt to taste


Wash rice and soak it for half and hour.

Heat ghee or oil in a pan. Add cumin seeds,bay leaf and black cardamom. Saute for 1-2 mins

Add rice and salt to taste. Saute till rice is coated with ghee and give a glossy look.


Add water and let it boil. Stir and reduce the heat to minimum. Cover it with a lid.

Rice is done when holes appears on the surface and there is no water. Fluff the rice and serve it on a dish.

Your jeera rice is ready. Eat it with any curry or raita.

Note:- If you want your rice to be more flavour full you can add mint & coriander leaves at the time when you add water.

You can also add cinnamon stick or green cardamom in the ghee or oil.


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