Restaurant Style Jeera Rice/How to make Jeera Rice
Jeera Rice is a North Indian cuisine prepared by first frying Cumin Seeds along with whole spices and then cooking it with Rice in water till all the water is absorbed and rice is cooked.
Servings 4 servings
Calories
Ingredients
- 1 cup Basmati Rice
- 2 teaspoon Cumin Seeds
- 2 inch Cinnamon Stick
- 1 piece Black Cardamom
- 2 piece Cloves
- 2 piece Dry Red Chilli
- 2 piece Bay Leaves
- 2 tablespoon Ghee
- 4 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Salt
- 4 cups Water (For Option 1)
- 2 cups Water (For Option 2)
Instructions
Method 1:
- Take the Basmati Rice and wash it properly in running water so that the starch is washed off. Keep it aside.
- Now heat 4 cups of Water in an open pot till it starts boiling.
- After the boil starts coming add Basmati Rice, Cinnamon Stick, Black Cardamom, Cloves, Bay Leaves, Ghee and Salt. Black Cardamom and Cinnamon Stick should be broken into two pieces so that the water absorbs its flavour.
- Cook the Rice till it becomes soft and tender. The rice should not be over cooked or else it will stick to each other and will not be fluffy.
- Switch off the stove and drain out the water. The whole spices can be kept or removed as per your requirement. Keep it aside. Also the boiled rice can be rinsed through cold water to keep the rice grains separate and fluffy.
- Now heat Ghee or Oil in a pan over medium flame.
- Add Cumin Seeds and Dry Red Chilli. Allow it to splutter and be cooked properly.
- Switch off the flame and add the Cooked Rice. Also add Chopped Coriander Leaves.
- Mix it properly so that the Rice is well mixed with the Cumin and Coriander Leaves. Jeera Rice is ready to be served.
- Serve Jeera Rice hot by garnishing with Coriander Leaves with your favourite Curry Recipe.
Method 2:
- Wash the Basmati Rice in running water to remove the starch. Soak the Rice in water for 30 minutes.
- Heat Ghee or Oil in a large pan over medium heat.
- Add Cinnamon Stick, Black Cardamom, Cloves, Dry Red Chilli and Bay Leaves. Roast it for 30 seconds.
- Next add Cumin Seeds and allow it to crackle.
- Add the soaked Basmati Rice and mix it with the whole spices.
- Add Water and Salt into the Rice. Stir it with the help of spoon. Reduce the heat to low flame.
- Cover with lid and cook till the Rice is properly cooked and the water is completely absorbed. If required, you can add more water while boiling.
- Switch off the stove and allow the Rice to rest for 5 minutes.
- After the Rice gets slightly cooled, add Chopped Coriander Leaves.
- Fluff the Rice with the help of fork so that Coriander Leaves are uniformly mixed and the Rice grains are separated from each other.
- Jeera Rice is ready to be served. Serve it hot by garnishing with Chopped Coriander Leaves.
- Serve Jeera Rice with your favourite Curry Recipe such as Dal Makhani, Dal Fry, Green Moong Dal, etc.
Notes
- If you do not like to have Ghee in your diet, you can replace it with any other type of oil.
- The whole spices can be removed before serving the Jeera Rice.
- The amount of Salt can be reduced as per your taste. It also depends on the vegetable with which you want to have Jeera Rice. The best option is to add less salt.
- Cumin Seeds should be completely cooked otherwise the taste of the rice will appear as if it is not completely cooked.
- Jeera Rice can also be prepared in a pressure cooker. If you want to prepare in quick time, it is a good option.
- To keep the Rice fluffy, the cooked rice can be washed with cold water after it is cooked. It keeps the Rice grains away from sticking to each other (Only when you want to cook the rice separately, Option 1).
- While cooking the Rice in water, if the Rice does not gets cooked and the water becomes short, you can add extra water to the Rice as required.