Caraway seeds are known in Hindi as Jeera . That's how this famous rice dish got its name Jeera Rice . Thus, Jeera Rice or cumin rice are one and the same. It is an aromatic rice dish, lightly seasoned with Khada Garam Masala (whole spices), and has the earthy flavors of cumin. Fluffy long-grain rice with warm, nutty aromas of cumin seeds sizzling in ghee, together with the mild spiciness of whole cloves and green cardamom pods, makes Jeera Rice a perfect combination for Indian main dishes.
Jeera Rice is also one of the most popular Indian rice-based dishes served in Indian restaurants. Many people prefer Jeera Rice instead of plain basmati rice, as an accompaniment to Dals or curry dishes. The tempering with cumin and fragrant whole spices takes the simple rice dish up a notch.
Jeera Rice can be prepared in two methods. Preparing it with either method is easy and even absolute beginners can make it. You can prepare it for guests or special occasions, or even for daily meals if you want to spice up your meals.
Here are my two recipes or rather methods for preparing Jeera Rice:
1. Jeera Rice or Jeera Pulao - One-pot method
• In this recipe method for Jeera Rice, Jeera and whole spices are first sautéed in oil. Then the rice is cooked together with the spices. This method is similar to preparing Pulao (pilaf). Therefore, this dish can also be called Jeera Pulao .
• This is a one-pot method and can be prepared in a pressure cooker as well as in a pan or a regular pot. With this method of preparing cumin rice, the rice absorbs the flavor of Jeera (cumin) and the whole Garam Masala very well, as everything is cooked together in one pot.
2. Jeera Rice or Jeera Pulao Restaurant Style
• This Jeera Rice recipe gives a restaurant flavor and is mildly spiced, fragrant, and tastes so delicious with the full flavors of cumin.
• In this recipe method, the rice grains are first cooked with whole spices. Then a tempering with cumin and green chilies is made. This tempering is then added to the cooked rice and mixed. This method of preparing Jeera Rice is mainly used in restaurants.
• Optionally, the rice can be cooked with a few saffron strands to give the cumin rice some color and flavor.
• This method is also useful if you have some cooked rice left over. If you use leftover cooked rice, adjust the ingredients according to the amount of rice.
Tips for preparing non-sticky, fluffy, and the best Jeera Rice
1. Quality of basmati rice – To get fluffy and non-sticky Jeera Rice or Jeera Pulao, the quality of basmati rice must be very good. Each grain should expand and puff up after cooking and still remain separate. Aged basmati rice is very suitable for making Jeera Rice, Pulao or Biryani. You could even use parboiled basmati rice (Sella Basmati Chawal), which also gives excellent results.
2. Soaking rice – In practice, it is always better to soak rice for at least 20 minutes and up to 30 minutes. Soaking rice ensures that the grains expand and cook really well. Also, less water is needed to cook soaked rice grains, which also shortens the cooking time.
3. Rinsing rice – I always rinse rice before cooking. Rinsing rice removes some starch from the grains and prevents them from sticking after cooking. The rice grains must be rinsed several times until the water is free of starch.
4. Rice-water ratio – The rice-water ratio always depends on the quality of the rice used. Normally, I have found that organic basmati rice needs more water to cook than regular basmati rice. Most of the time, the ratio of rice to water when cooking is 1:2 for rice (that has been previously soaked) to water.
Also check the following ratios:
- Rice-water ratio in a pressure cooker – 1:1.5 or 1.75
- Ratio of rice to water in a pan or pot – 1:2 or 1:2.5
5. Stirring rice – If you need to stir the rice grains while cooking, use a fork and not a spoon. A spoon breaks the rice grains more than a fork. Also, do not stir the rice often, as this would break the rice grains.
6 (cumin) and spices sautéing – The cumin seeds and whole spices must crackle and smell aromatic before you continue. In simple words, they must be well roasted. To get the browning and crackling of these spices, the oil or ghee must be medium hot when you add the spices. As soon as you add the spices, they crackle and release their essential oils into the ghee or oil. At this point, you have to be quick and move on to the next step in the recipe. Also, make sure not to burn the spices.
7. Secret ingredient – A spice that I never leave out in Jeera Rice is mace (Javitri). Mace gives Jeera Rice a unique flavor and aroma. So, if you have it, add this aromatic spice. Since mace can be quite strong in any dish, add only very small amounts. Just one or two strands are enough for a cup of raw rice.
This Jeera Rice recipe is PERFECT, non-sticky, fluffy, fragrant, and delicious.
Ingredients for 3-4 people as a side dish
- 1 cup basmati rice
- 1 tbsp Ghee (clarified butter)
- 1 Tej Patta (bay leaf)
- 2 Lavang (cloves)
- 2 Hari Elaichi (green cardamoms)
- 2.5 cm Dalchicni (cinnamon stick)
- 2 tsp Jeera (cumin seeds)
- 1 strand Javitri (mace)
- 1 Hari Mirch (green chili), optional
- 1 tsp salt
- 2 cups for the one-pot method or 3 cups for the restaurant-style method
- 1 tbsp chopped Dhaniya Patta (coriander leaves), for garnish (optional)
- 1 tbsp Kaju (cashew nuts) (only for the restaurant-style version
Instructions
Method 1: How to make Jeera Rice (One-pot, stovetop method)
Rinse the basmati rice under running cold water until the water runs clear. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice in a sieve and let it dry for 10 minutes. This step is optional if you are in a hurry.
Ghee heat in a pot with a thick bottom over medium heat. Once your ghee is hot, add bay leaf, cloves, cardamom, mace, and cinnamon stick and fry everything for a minute until the spices release a pleasant aroma.
Then add cumin and fry until it crackles.
Add rice and fry for one minute.
Add 2 cups of water and salt; mix well.
Lasse das Wasser zum Kochen kommen. Sobald es zu kochen beginnt, decke es ab und reduziere die Hitze auf niedrig. 10 Minuten köcheln lassen.
Then turn off the stove. Let it stand covered for 10 minutes so the rice sets, and after 10 minutes open the lid.
Methode 2: Wie man Jeera Rice macht (nach Restaurant Stil)
Spüle den Basmatireis unter fließendem kaltem Wasser, bis das Wasser klar ist. Reis 20 Minuten in ausreichend Wasser einweichen. Nach 20 Minuten den Reis in einem Sieb abtropfen lassen und 10 Minuten trocknen lassen. Dieser Schritt ist optional, wenn du es eilig hast.
Put the rice in a pan. Add water, salt, and whole spices (bay leaf, cloves, cardamom, mace, and cinnamon stick).
Die Hitze auf mittlere Stufe stellen und zum Kochen bringen. Dann 10 Minuten ohne Deckel bei mittlerer Hitze köcheln lassen. Überprüfe das Reiskorn, es sollte gekocht sein. Stell den Herd ab.
Drain the excess water with a sieve and let everything drain for 5 minutes. Then spread the rice on a large plate so that there are no rice clumps. Let it cool for 10 minutes. Spreading the rice on the plate and letting it cool are two important steps. This ensures that the separated rice grains do not break when mixed later.
Sobald der Reis etwas abgekühlt ist, das Ghee in einer Pfanne bei mittlerer Hitze erhitzen. Füge dann Kreuzkümmel hinzu. Brate die Samen bis sie hellbraun sind und die Kreuzkümmelsamen ihr schönes Duftaroma verbreiten. Cashewnüssen hinzufügen und unter ständigem Rühren rösten, bis sie hellbraun sind. Danach gehackten grünen Chili hinzufügen und für etwa 30 Sekunden anrösten.
Then add cooked rice and gently mix everything together. Sprinkle the chopped coriander over the rice and carefully fold it in.
Adding cashew nuts is optional. I added them because I wanted to make the dish similar to how it is served in restaurants. Besides cashew nuts, you can also add raisins.
Your rice is ready to serve. Transfer everything to a serving bowl and, if desired, serve with dal and sabji on the side.
Tips
- If you use leftover rice, you will need about 3 cups of cooked rice to use the same ratio of ingredients as indicated in the recipe.
- Remove the whole spices (bay leaf, cloves, cardamom, mace, and cinnamon stick) before serving.
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