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Jeera Rice

Sanchita Agrawal Mittal
20 minutes
Prep Time
20 minutes
Cook Time
2 People
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Punjabi cuisine

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Punjabi
  • Boiling
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. 1/2 cup good quality long grain Basmati rice
  2. 1 inch Cinnamon stick
  3. 2 green cardamoms
  4. 2 cloves
  5. 1 bay leaf
  6. 3 cups of water
  7. 1/2 teaspoon salt or to taste
  8. For tadka or tempering for jeera rice:
  9. 1 tablespoon Ghee (clarified butter)
  10. 1 teaspoon Cumin seeds
  11. 1 tablespoon Cashew nuts
  12. 1 Green chilli finely chopped
  13. 1-2 tablespoons Cilantro or coriander leaves finely chopped


  1. Wash the rice under running cold water and soak in enough water for at least 20 minutes.
  2. After 20 minutes, boil the rice in a pan with 3 cups of water, salt and whole spices (cinnamon stick, cloves, cardamom and bay leaf) and boil.
  3. Once boiled, let it simmer for 15 minutes uncovered on medium-low heat.
  4. When the rice grain is cooked, turn off the flame and drain the excess water using a strainer.
  5. Spread the rice on a large plate and let it rest for 10 minutes.
  6. Heat the ghee in a pan on medium heat, add cumin seeds and sauté till cumin seeds are light brown and you will get the aroma out of it.
  7. Add cashew nuts and roast, keep stirring constantly till cashews are light brown in colour
  8. Add green chilli, cooked rice and chopped cilantro.
  9. Stir very gently till everything is mixed and all flavours have incorporated well.
  10. Switch of the flame, do the plating and serve hot with any gravy.

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Milli Garg
Milli Garg   Apr-25-2018

Quick and easy to make.

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