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Jeera Rice | Quick Lunch Ideas

Published: Nov 16, 2015 · Modified: Jul 18, 2021 by Ramya · 16 Comments

It’s Monday, not just any ordinary Monday but the one after a long weekend and festival. Sigh. I am on one of the biggest Monday blues. What makes me glad is coming to this blog and writing a recipe so that’s what exactly I am doing. Today’s recipe is a super simple one – Jeera rice. A variation from the boring ordinary steamed rice. The flavour of jeera/cumin seeds shine through the rice, making it quite flavorsome. I usually do not add green chillies or any other spices and let only the cumin work its magic. I also do not add any onions to this recipe – to keep it very simple. Golden fried onions can be added on top to enhance the flavors. Stay tuned to know more about what I served this with 🙂

To make Jeera Rice

Servings: 2
Time: 10 mins prep time + 15 mins cook time
Difficulty: Easy
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What I used –

Basmati Rice, 1 cup
Jeera/Cumin Seeds, 2 tsp
Dried Bay Leaf, 1
Cloves, 2
Green Cardamom, 1
Cinnamon, 1” stick
Oil, 1.5 tsp
Ghee/Clarified Butter, 1 teaspoon (optional)
Salt, as required
Water, 2 cups

CH_DSC_0107_1

How I made –

1. Wash and soak the Basmati rice in 1 cup of water. Set aside for 15-20 mins.

2. In a thick bottomed vessel, heat oil. Add bay leaf, cloves, green cardamom and cinnamon stick. Fry for 10 secs. Add the jeera/cumin seeds. Let them splutter. Add a cup of water and add the water used to soak the rice. prep1

3. Let the water come to a boil. Add salt and reduce the flame to low. Add the soaked basmati rice. Mix well. Keep it closed and cook for 7-10 mins on low flame. prep2

4. Cook on low flame until all the water has evaporated and the rice looks cooked. Do not stir it off right away. Let it rest for 5 mins before mixing it well. prep3

5. Serve hot with a drizzle of ghee/clarified butter on top 🙂

Note –

For added spiciness, cut green chillies can be added to the oil.
Finely chopped onion can be added and sautéed in the oil as a variation.
Alternatively golden fried onion can be added to the cooked Jeera rice.
I add 2 cups of water for each cup of Basmati rice. Adjust as per your usage.
This goes well with any gravy or dry vegetable made North Indian Style.

More North Indian Recipes

Comments

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Lina

November 16, 2015 at 12:37 pm

Nice one☺

Reply
- CHCooks
  
  November 16, 2015 at 4:16 pm
  
  Thank you 🙂
  
  Reply
Chitra Jagadish

November 16, 2015 at 6:46 pm

Simple and flavorsome rice.... 🙂 🙂

Reply
- CHCooks
  
  November 19, 2015 at 11:35 am
  
  Thanks Chitra, yes it is 🙂
  
  Reply
srividhya

November 16, 2015 at 9:21 pm

This is a super flavorful rice. I love it with dals and any paneer gravy. Good one

Reply
- CHCooks
  
  November 19, 2015 at 11:34 am
  
  Oh yeah, dal makkhani would be awesome 🙂
  
  Reply
Love Served Daily

November 17, 2015 at 6:02 am

Perfectly made

Reply
- CHCooks
  
  November 19, 2015 at 11:34 am
  
  Thanks Ritu 🙂
  
  Reply
Lynz Real Cooking

November 17, 2015 at 10:57 am

I love the flavor in this yumm

Reply
- CHCooks
  
  November 19, 2015 at 11:33 am
  
  Thank you so much Lynn 🙂
  
  Reply
  - Lynz Real Cooking
    
    November 19, 2015 at 3:11 pm
    
    I love the idea of this flavor:)
    
    Reply
    - CHCooks
      
      November 26, 2015 at 1:27 pm
      
      thanks a lot 🙂
      
      Reply
Traditionally Modern Food

November 17, 2015 at 9:29 pm

Quick rice like this are always winner..this s one perfect example

Reply
- CHCooks
  
  November 19, 2015 at 11:32 am
  
  Thanks Vidya, thats exactly right.
  
  Reply
Jo

November 18, 2015 at 12:09 am

I loved ur utensils more than the rice 😉 That spoon esp.

Reply
- CHCooks
  
  November 19, 2015 at 11:32 am
  
  hahaha thanks Jo 🙂 Glad you liked it! 🙂
  
  Reply