Jeera Rice

Jeera rice is my daughter’s favorite.  It is fairly simple to prepare and goes well with the heavy Indian curries/gravies as it has very mild spices. The cumin adds a distinct and nutty flavour and aids digestion.



Jeera Rice

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 cup basmati rice
  • 2 tbsp. ghee
  • 2 tbsp. coriander leaves, chopped (optional)
  • 1 tsp. cumin seeds
  • 1 small lemon
  • 1 brown cardamom
  • 4 cloves
  • 7 to 8 peppercorns
  • 1” pc. Cinnamon
  • 2 cups hot water
  • Salt to taste
  1. Clean, wash and soak rice for ½ hour.  Remove excess water.
  2. Take ghee in a vessel and when hot add cumin and saute for a while making sure they do not burn. Now add the whole spices and saute for a while.
  3. Add soaked rice and mix well.  Saute for two minutes stirring gently till the grains are coated with ghee and slightly fluffed up.  Now add the hot water, salt and lemon juice to the rice.  Mix well and cook on slow flame for 5 minutes.
  4. Open the lid and mix well, close the lid and let cook till water is absorbed. Turn off the flame and leave covered for 10 minutes.
  5. Garnish with green coriander (if desired)and serve hot.


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