Jeera rice, also known as cumin rice, is a beloved dish across India, celebrated for its simplicity and flavor. While its origins are rooted in North Indian cuisine, this aromatic rice dish has found a special place in kitchens worldwide, where it is often infused with local flavors and ingredients. In South India, jeera rice is not just a side dish; it’s a comforting meal that pairs beautifully with a wide array of curries, dals, and vegetable stir-fries.
The hallmark of jeera rice is its delicate flavor, where the nutty warmth of cumin seeds, or “jeera,” takes center stage. In versions, this dish often gets a regional twist with the use of coconut oil and the addition of curry leaves, enhancing its aroma and adding a distinct flavor profile that is both refreshing and comforting.
Preparing jeera rice is a straightforward process, making it a perfect choice for both everyday meals and special occasions. It’s a dish that offers a harmonious blend of spices without overpowering the palate, allowing it to complement a variety of main courses. Whether you’re serving it alongside a rich curry or enjoying it with a simple raita, jeera rice is a versatile and cherished component of cuisine.
This version of jeera rice is particularly special because it marries the fragrant Basmati rice with the richness of coconut oil and the aromatic lift of curry leaves, creating a dish that is as inviting as it is flavorful. Perfectly spiced and subtly fragrant, jeera rice is a testament to the region’s culinary philosophy of using simple ingredients to create extraordinary flavors.
Ingredients for Jeera Rice Recipe
- Basmati Rice: 1 cup
- Water: 2 cups
Items for Tempering
- Cumin Seeds (Jeera): 1-2 teaspoons
- Green Chilies: 2, slit
- Curry Leaves: 1 sprig
- Ghee or Coconut Oil: 2 tablespoons (for a touch, use coconut oil)
- Bay Leaf: 1
- Cloves: 4
- Cardamom-4
- Cinnamon Stick: 1-2 inch small piece
- Star Anise 1
- Mace/Jvaithri – 1 Strand
Items for Garnish
- Salt: To taste
- Coriander Leaves: 2 tablespoons, chopped (for garnish)
- Cashews: 8-10 (optional, for added crunch)
Cooking Instructions for Jeera Rice Recipe
Wash and Soak Rice:
Rinse the basmati rice under cold water until the water runs clear.
Soak the rice in water for about 20-30 minutes. Drain the water before cooking.
Cook the Rice:
In a large pot, add 2 cups of water and bring it to a boil.
Add the soaked and drained rice, a pinch of salt, and a few drops of oil to prevent the rice from sticking.
Cook the rice on medium heat until it’s 90% cooked. The grains should be long and separate.
Once cooked, drain any excess water and spread the rice on a plate to cool.
Prepare the Jeera Tadka:
In a pan, heat ghee or coconut oil over medium heat.
Add cumin seeds and let them splutter. The cumin should turn a golden brown.
Add bay leaf, cloves, cardamom, star Anise, Javithri and cinnamon stick. Sauté for a few seconds until aromatic.
Add the slit green chilies and curry leaves, and sauté for another 1-2 minutes.
If using cashews, add them now and sauté until they turn golden brown.
Mix the Rice:
Lower the heat and add the cooked rice to the pan.
Gently mix the rice with the jeera tadka, making sure each grain is coated with the spices.
Adjust the salt if needed.
Garnish and Serve:
Garnish with chopped coriander leaves.
Serve hot with your choice of curry, dal, or raita.
Enjoy your South Indian-style jeera rice!
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- Coconut Rice Recipe
- Pudina Rice Recipe : A Refreshing Indian Classic
- Jeera Rice Recipe
- Lemon Rice Recipe
- Chicken Fried Rice Recipe
- Vegetable fried rice Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
- Chilli Chicken Recipe
- Garlic Chicken Masala Recipe
- Palak Chicken (Spinach Chicken) Recipe
FAQs for Jeera Rice Recipe
Can I use a different type of rice?
Yes, while Basmati rice is preferred for its long grains and aroma, you can use other long-grain rice like Sona Masoori. However, the texture and flavor might differ slightly.
Is it necessary to use coconut oil?
Coconut oil gives the dish a traditional flavor, but you can substitute it with ghee or any neutral cooking oil if needed.
How do I ensure the rice grains stay separate?
Rinse the rice well before cooking to remove excess starch. Soaking the rice for 20-30 minutes and using the right water-to-rice ratio (1:2) also helps keep the grains separate.
Can I prepare jeera rice in a pressure cooker?
Yes, you can make jeera rice in a pressure cooker. Sauté the spices as usual, add the soaked rice and water, and cook on low pressure for 6-7 minutes. Allow the pressure to release naturally.
What if I don’t have curry leaves?
Curry leaves add a distinctive flavor, but if you don’t have them, you can skip this ingredient. The dish will still be flavorful with just the cumin seeds and other spices.
How do I reheat leftover jeera rice?
To reheat, sprinkle a little water over the rice and microwave it or heat it on the stovetop. This prevents the rice from drying out.
Jeera Rice Recipe
Ingredients for Jeera Rice Recipe
Items for Tempering
Items for Garnish
Cooking Instructions for Jeera Rice Recipe
Wash and Soak Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in water for about 20-30 minutes. Drain the water before cooking.
Cook the Rice:
- In a large pot, add 2 cups of water and bring it to a boil.
- Add the soaked and drained rice, a pinch of salt, and a few drops of oil to prevent the rice from sticking.
- Cook the rice on medium heat until it's 90% cooked. The grains should be long and separate.
- Once cooked, drain any excess water and spread the rice on a plate to cool.
Prepare the Jeera Tadka:
- In a pan, heat ghee or coconut oil over medium heat.
- Add cumin seeds and let them splutter. The cumin should turn a golden brown.
- Add bay leaf, cloves, cardamom, star Anise, Javithri and cinnamon stick. Sauté for a few seconds until aromatic.
- Add the slit green chilies and curry leaves, and sauté for another 1-2 minutes.
- If using cashews, add them now and sauté until they turn golden brown.
Mix the Rice:
- Lower the heat and add the cooked rice to the pan.
- Gently mix the rice with the jeera tadka, making sure each grain is coated with the spices.
- Adjust the salt if needed.
Garnish and Serve:
- Garnish with chopped coriander leaves.
- Serve hot with your choice of curry, dal, or raita.
