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Jeera Rice

Abhipriya Raghav
A simple yet flavorful rice recipe with pantry-friendly ingredients.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 2 servings

Ingredients
  

  • 1 cup long grain basmati rice
  • 2 cups water
  • 2 tsp cumin seeds
  • 2 1-inch sticks of cinnamon
  • 5-6 cloves
  • 2 star anise
  • 1 kapok buds
  • 2 green cardamom
  • 2-3 bay leaves
  • 1 tbsp ghee
  • 1 tbsp oil
  • salt, as required
  • handful of finely chopped coriander leaves

Instructions
 

  • Wash the rice and soak it in water for 20 minutes.
  • Heat oil and ghee in a pressure cooker.
  • Add cinnamon, cloves, cardamom, star anise, bay leaves, kapok and cumin seeds to the pressure cooker and let is splutter.
  • Add the soaked rice and fry them in the oil for a few seconds. Be careful not to break any rice grains.
  • Add the water and salt. The water must be slightly salty.
  • Close the lid and pressure cook for 4 whistles on medium flame. Let the pressure settle naturally.
  • Open the lid and fluff the rice with a fork and add finely chopped coriander leaves. Mix gently.
  • Serve hot with any curry of your choice.

Notes

  • Do not burn the spices. Add the soaked rice immediately after they start to splutter.
  • While frying the rice make sure not to break any rice grains.
  • The rice to water ratio is, rice:water is 1:2.
  • Add salt according to taste. Just remember that the water must be slightly salty.
  • While mixing the coriander leaves, mix gently to ensure that rice does not break.
Keyword cumin, indian, jeera, Lockdown Series, rice