Jeera Rice (Restaurant Style)
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
Indian
Jeera Rice (Restaurant Style)
Description
This Jeera Rice recipe begins by rinsing and soaking basmati rice before cooking it with whole spices such as Indian bay leaf, green and black cardamom, cinnamon, cloves, and mace to impart a delicate fragrance. The rice is simmered in salted boiling water until tender and grains are separate, then drained and allowed to cool. This prevents overcooking and keeps the texture light.
Separately, cumin seeds are fried in hot oil or ghee until they crackle and brown slightly, releasing their aroma without any raw taste. Optional green chili and chopped coriander leaves can be added during tempering to enhance flavor and color. The spiced oil is then mixed gently into the rice to coat grains and distribute the flavors evenly.
This dish is typically served alongside Indian curries or vegetable dishes. It pairs well with rich gravies due to its mild seasoning and fragrant spices. Using aged basmati rice and tempering in ghee can deepen flavor, and rinsing the cooked rice with room temperature water stops further cooking. Leftover rice can be repurposed by reheating gently and adding fresh tempering.
Ingredients
For cooking rice
- 1 cup basmati rice
- 4 cups water
- 1 tej patta (Indian bay leaf)
- 2 green cardamom
- 1 black cardamom
- ½ inch cinnamon
- 2 cloves
- 1 to 2 mace single strands
- 1 teaspoon salt or as required
For tempering jeera rice
- 2 tablespoons neutral cooking oil or 1.5 tablespoon ghee (clarified butter, generic cooking oil
- 2 teaspoons cumin seeds
- ½ teaspoon green chilli - chopped, optional
- 1 to 2 tablespoons Coriander leaves cilantro, chopped
Instructions
Cooking rice
- 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.
- 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.
- The rice grains should be cooked till tender and yet separate. Drain the water and keep the cooked rice aside.
- 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.
- 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
- Heat oil in a small pan. Add cumin/jeera.
- Let them crackle. They have to be fried well otherwise you will taste uncooked cumin in the rice.
- Add the green chilies. Stir for a few seconds. No need to brown the chilies.
- Add the tempering to the hot or warm rice.
- 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.
- Add coriander and gently mix or garnish the rice with coriander at the time of serving.
- Serve jeera rice hot or warm with a dal or vegetable/paneer curry of your choice.
Notes
- For the best flavor, use aged basmati rice or soak parboiled basmati for about an hour before cooking.
- Tempering the cumin seeds in ghee instead of oil enriches the flavor.
- To keep rice grains separate, rinse cooked rice with room temperature water after cooking.
- If using leftover rice, adjust quantity to about 3 cups cooked to maintain ingredient proportions.
- Garnish with mint leaves as an alternative to coriander for a fresh variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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