Jeera Rice Recipe Restaurant Style
Prep time
Cook time
Total time
Jeera rice is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India, mostly serve in restaurants and roadside dhabas as a complimentary dish along with sides like dal, curries and kadhis, etc. . It is very easy to prepare at home.
Recipe type: Main
Cuisine: Indian
Serves: 2-3
  • 1 cup Basmati Rice
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds/Jeera
  • 1-2 Bay Leaves/Tejpatta
  • 2 Black Cardamom/ Badi Eliachi
  • ½ Inch Stick of Cinnamon/Dalchini
  • 2 Cloves/Laung
  • 1 Green Chili Finely Chopped
  • Salt
  • Pinch Of hing(opt.)
  • Chopped Coriander Leaves
  1. Wash and soak the rice in required enough water for 30 mins. After 30 mins drain it again remove the excess water and keep aside.
  2. Heat the ghee in pan, add cumin seeds, once start crackling add chopped green chili and pinch of hing.
  3. Then add bay leaves, black cardamom, cinnamon and cloves.
  4. Now add soaked rice, stir it for a 1-2 mins, then add 2 cups of water, salt, mix it well and cook it on medium flame till it bring it to the boiling point.
  5. Once start boiling and you start seeing slightly cooked grain, cover it with lid and cook on low flame for 5 mins, check in while between cooking.
  6. Once all water evaporates, and top grain look fluffy, switch of the flame and cover it for another 5 mins.
  7. Now add chopped coriander leaves and mix it gently with fork to avoid breaking the grains.
  8. Jeera rice is ready to serve, serve with Indian gravy curries like matter paneer, Palak paneer, Chana masala, Dal fry and enjoy.
You can adjust the water as per choice because some time it depends on age of rice and the verity.
If rice grain is not aged add lemon juice while cooking to avoid sticking the grains.
You can cook in pressor cooker just for 2-3 whistles, its time saving and very convenient.
Recipe by Binjal's VEG Kitchen at