Jeera Rice  

   Jeera rice is a popular North India dish made of basmati rice and cumin seeds. Jeera rice was introduced to the Indian cuisine by the Moguls and soon became one of the most in style dishes to be served in every Indian household. In some restaurants, this dish is also called Jeera Pulao. The word Pulao comes from the Persian word “pullo” which describes any rice that is cooked with spices and herbs. Jeera rice goes good with just raita.

    Jeera rice is nothing but rice tempered with jeera. We can make it exotic by topping with deep fried sliced onions. It is best for lunch boxes with dal and raita. Today let us learn how to prepare jeera pulao/rice …

Cooking Time: 35 min.

Serves: 4


Basmati Rice - 1 cup

Cumin seeds (jeera) - 1 Tbsp

Green chilli - 1 Tbsp (finely chopped)

Coriander leaves - 1 tsp

Ghee - 2 Tbsp

Water - 2 cups

Salt - to taste

Saffron mixed with 1 Tbsp of milk

Fried onions - 2 Tbsp

Preparation Method

Wash and soak rice in water for about 30 minutes. Drain water and keep the rice aside.

Heat ghee in a thick bottomed pan

Add jeera and when it starts to change colour add green chillies, coriander leaves and saute for a while.

Then add 2 cups of water, salt and mix well.

When water starts to boil, add rice and let it cook.

When the rice starts to absorb the water, add fried onion and saffron mix and mix well.

Put the flame to very low and simmer for another 5 minutes or till the rice is cooked.

Jeera rice is ready to be served.

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