Jeera Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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 Jeera Rice

  • 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.