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Jeera rice recipe, restaurant style
US measuring cups are used (1 cup = 240 ml)
Course
Main Course
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
Servings
Calories
Author
Kanan
Ingredients
For cooking rice:
▢
½
cup
Basmati rice
▢
Salt to taste
▢
½
inch
Cinnamon stick
▢
2
Cloves
▢
1
Green cardamoms
▢
1
Bay leaf
▢
3
cups
Water
For tadka or tempering for jeera rice:
▢
1
tablespoon
Ghee (clarified butter)
▢
1
teaspoon
Cumin seeds
▢
1
tablespoon
Cashew nuts
▢
1 small
Green chili
finely chopped
▢
1-2
tablespoons
Cilantro or coriander leaves
finely chopped
Instructions
Cooking rice:
Wash the rice under running cold water till water runs clear. Soak in enough water for at least 20 minutes.
After 20 minutes, drain the rice.
Take the rice in a pan. Add water, salt and whole spices (cinnamon stick, cloves, cardamom and bay leaf).
Turn the heat on medium and let come to a boil. Then let it simmer for 15 minutes uncovered on medium-low heat.
Check the rice grain, it should be cooked. Turn off the stove.
Drain the excess water using strainer or colander. Let it drain for 5 minutes.
Then spread the rice on a large plate. So there will be no lumps of rice.
Let it cool for 10-15 minutes. Then proceed.
Making jeera rice recipe:
Heat the ghee in a pan on medium heat.
Once hot add cumin seeds. Saute till cumin seeds are light brown and you will get the aroma of cumin.
Add cashew nuts. Roast with stirring constantly till cashews are light brown in color.
Add green chili. Cook for 30 seconds.
Then add cooked rice and chopped cilantro.
Stir very gently till everything is mixed and incorporated well.
Turn off the stove.
*Nutrition information is a rough estimate for 1 serving
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