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Jeera Rice

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Total Time:
30-45 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - long grain Rice
  • 1 tbsp - Cumin seeds
  • 1 tbsp - cashews (halved)
  • 4-5 whole peppercorns
  • 1 Bay Leaf
  • 2.5 cups - water (approx.)
  • 1 tsp - Sugar
  • 1/4 tsp - clove-cinnamon powder
  • 2 Onions (cut into rings)
  • 2 tbsp - Ghee
  • salt to taste

How to Make

  • Wash rice well and soak in salted water for 30 minutes.
  • Heat ghee in a non-stick or heavy bottomed pan.
  • Add onions and fry till dark brown and crisp. Drain.
  • Add cashew to the same ghee.
  • Fry to a light brown, drain, keep side.
  • Add jeera, peppercorns, bay leaf to the same ghee.
  • Stir fry for a few seconds, drain, and then add rice.
  • Reserve the water the rice soaked in.
  • Add sugar, stir gently, frying the rice till light brown.
  • Add spice powder, stir.
  • Add salt water, bring to a boil.
  • Simmer covered, till rice is cooked and all the water evaporates.
  • Each grain should be separate.
  • Serve hot with dal fry or a spicy vegetable gravy.