6-Jeera (Cumin) Rice

Recipe For Making Jeera Rice
Preparation time: 30 minutes (including soaking time)
Cooking time: 20 minutes
Serves : 3-4
Basmati rice - 1.5 cups
Ghee/ Butter/ Oil - 2 tbsp
Cumin seeds (Jeera) - 1 tbsp
Whole garam masala - (1 bay leaf, 3 cloves, 1" cinnamon stick, 1 star anise, 2 green cardamom, 1 black cardamom)
Cilantro - 1 tbsp (finely chopped for garnish)
Green Chili - 1 (optional)
Salt - to taste
Water - 2.5 cups
Wash and soak the rice for at least half an hour. Drain the water and keep it aside.
Jeera Pilaf Steps

Heat the ghee in a pan or pressure cooker. Add the whole garam masala and fry for few seconds.
Jeera Pilaf Steps

Add the cumin seeds and crackle it.
Jeera Pilaf Steps

Add the drained rice, stir-fry for couple of minutes till the ghee coats the rice and it looks glossy. (Note: If you plan to cook in an electric rice cooker, transfer the contents to the rice cooker at this stage. You can just add water and switch it on.)
Jeera Pilaf Steps Jeera Pilaf Steps

Measure exact amount of hot water and add to the rice. Adding hot water gives the best results. Also, add required salt.
Jeera Pilaf Steps Jeera Pilaf Steps

Cover the pan and bring to a boil. If you are using a pressure cooker, close the cooker and bring to a boil.
Jeera Pilaf Steps

Once it boils, reduce the flame to low, cover with a tight lid and cook for about 15 minutes till all the moisture is absorbed by the rice. The rice will be cooked soft and small holes appear on top. If using a pressure cooker, put the whistle and cook for 10 minutes on low flame.
Jeera Pilaf Steps

Fluff it up with a fork to keep the rice grains separate. Garnish with finely chopped cilantro or fried onions or toasted cashews.
Serving Suggestion
This jeera rice can be served with any kind of gravies, either vegetarian and non-vegetarian.
I love to serve it with dal makhani, paneer butter masala, malaikofta or butter chicken.