Jeera Rice (Restaurant Style)

User Reviews

5.0

102 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    55 mins

  • Servings

    4

  • Calories

    241 kcal

  • Course

    Main Course

  • Cuisine

    Indian

Jeera Rice (Restaurant Style)

Give a makeover to the simple steamed rice by adding cumin (jeera) and some fragrant spices. This restaurant style Jeera Rice recipe is mildly spiced, fragrant and tastes too good.

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Ingredients

Servings

For cooking rice

  • 1 cup basmati rice
  • 4 cups water
  • 1 tej patta (Indian bay leaf)
  • 2 green cardamoms
  • 1 black cardamom
  • ½ inch cinnamon
  • 2 cloves
  • 1 to 2 single strands of mace
  • 1 teaspoon salt or as required

For tempering jeera rice

  • 2 tablespoons oil or 1.5 tablespoon ghee (clarified butter)
  • 2 teaspoons cumin seeds
  • ½ teaspoon green chilli - chopped, optional
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)
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Instructions

Cooking rice

  1. Rinse basmati rice till the water runs clear of starch. Soak the rice for 20 to 30 mins and then drain all the water. Keep aside.
  2. Heat 4 cups water till it comes to a boil. Add all the whole spices. Add rice and salt. Simmer the rice on a low flame uncovered.
  3. The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
  4. If you want you can rinse also the rice with water at room temperature. This stops the cooking of the rice and keeps the grains separate.Rinsing with water brings down the hot temperature of the rice and cools the rice grains faster.
  5. Ensure that the cooked rice is warm or at room temperature before you move to the next step. As mixing the tempering mixture in hot rice will cause the tender rice grains to break.

Making jeera rice

  1. Heat oil in a small pan. Add cumin/jeera.
  2. Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
  3. Add the green chilies. Stir for a few seconds. No need to brown the chilies.
  4. Add the tempering to the hot or warm rice.
  5. With a fork, gently mix the tempering with the rice grains. Even if some rice grains break, its alright. Do gently taking care so as not to break the rice grains.
  6. Add coriander and gently mix or garnish the rice with coriander at the time of serving.
  7. Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.

Notes

  • If using leftover rice, then you will need about 3 cups of cooked rice to use the same proportion of ingredients as mentioned in the recipe.
  • Use aged basmati rice for the best results. Even parboiled basmati rice (sella basmati rice) works well. Soak the sella basmati rice for about an hour before you cook. 
  • For a more fragrant jeera rice, temper the cumin and spices in ghee instead of oil. 
  • Instead of coriander leaves (cilantro), garnish cumin rice with mint leaves. 

Nutrition Information

Show Details
Calories 241kcal (12%) Carbohydrates 39g (13%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 6g Sodium 602mg (25%) Potassium 91mg (3%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 24IU (0%) Vitamin B1 (Thiamine) 0.04mg Vitamin B2 (Riboflavin) 0.03mg Vitamin B3 (Niacin) 1mg Vitamin B6 0.1mg Vitamin C 1mg (1%) Vitamin E 3mg Vitamin K 1µg Calcium 38mg (4%) Vitamin B9 (Folate) 4µg Iron 1mg (6%) Magnesium 22mg Phosphorus 61mg Zinc 1mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 241 kcal

% Daily Value*

Calories 241kcal 12%
Carbohydrates 39g 13%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 6g 30%
Sodium 602mg 25%
Potassium 91mg 2%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin A 24IU 0%
Vitamin B1 (Thiamine) 0.04mg
Vitamin B2 (Riboflavin) 0.03mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 0.1mg
Vitamin C 1mg 1%
Vitamin E 3mg
Vitamin K 1µg
Calcium 38mg 4%
Vitamin B9 (Folate) 4µg
Iron 1mg 6%
Magnesium 22mg 6%
Phosphorus 61mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.

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102 reviews
Excellent

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