Jeera Rice Recipe (Restaurant Fashion Jeera Pulao)

A staple on par with Naan in any Indian feast, this Jeera Rice brings restaurant-style consolation to your desk. Mild, fluffy, and delicately spiced with cumin seeds, inexperienced chilli, and a whisper of cardamom, every grain is infused with taste and heat. Jeera Rice completely elevates your favourite curries, dals, or stir-fries. I’m sharing two strategies – one made solely in a pan or pot, and the opposite a restaurant-style model. You’ll be able to select whichever you want.

About Jeera Rice

Recognized in Hindi as ‘jeera,’ cumin seeds lend their identify – and their irresistible aroma – to this beloved Indian rice dish.

Jeera Rice or cumin rice, is an easy but flavorful preparation the place basmati rice is gently infused with earthy cumin and a medley of entire spices, making a aromatic, evenly spiced aspect that’s something however plain.

A favourite at Indian eating places, a Jeera Rice Recipe typically wins hearts over plain basmati when served alongside hearty dals or wealthy curries.

The magic lies within the tempering – only a handful of spices, bloomed in ghee or oil, rework humble rice into one thing really particular.

Surprisingly straightforward to make, Jeera Pulao strikes the right stability between magnificence and on a regular basis consolation.

It’s a dish that impresses friends but suits effortlessly into your weeknight menu. Grasp this basic, and your every day meals will really feel immediately upgraded!

Why This Recipe Works

This Jeera Rice Recipe brings the comforting flavors of your favourite restaurant proper to your kitchen. Mildly spiced, aromatic and infused with the earthy essence of cumin and warming entire spices, every chunk is easy but deeply satisfying.

Right here, the cumin seeds and entire spices are first sizzled in oil to unlock their aromas, after which the rice is simmered alongside them – very like making a pulao. That’s why this model can be lovingly known as Jeera Pulao.

It’s a handy one-pot dish, good whether or not you’re utilizing a strain cooker or a daily pan. Since all the things cooks collectively, the rice soaks up all of the daring flavors of cumin and garam masala, making it splendidly fragrant and stuffed with depth.

This model carefully mirrors the Jeera Rice served at Punjabi dhabas – minus the standard reddish or yellow hues.

Desire a splash of colour? Add a pinch of turmeric or a number of strands of saffron. Pure colour, wealthy style – no synthetic elements wanted.

In case you love cooking with cumin, do take a look at these recipes for Jeera Aloo (Cumin Potatoes) and home made Jeera Powder (Floor Cumin).

Step-by-Step Information

The right way to make Jeera Rice

Put together Rice

1. Rinse 1 cup basmati rice, 3 to 4 occasions in cool water or till the water runs away from starch.

2. Soak the basmati rice in water for 20 to half-hour. Later, utilizing a colander, drain all of the water from the rice. Set the soaked rice apart.

Fry Spices

3. These are the spices you’ll need. Set these spices apart.

4. Warmth 2 tablespoons of ghee or oil in a heavy pan or pot, maintaining the warmth at medium-low to medium. Let the ghee or oil develop into sizzling.

Add 2 teaspoons of jeera (cumin seeds) and stir. Let the cumin crackle, splutter, and fry properly. Frying the cumin correctly is necessary because it releases its full taste and aroma.

Shortly add the next entire spices:

• 2 to three single strands of mace
• 1-inch cinnamon stick
• 1 black cardamom and a pair of inexperienced cardamoms
• 1 tej patta (Indian bay leaf)
• 1 star anise (non-obligatory)
• 2 to three cloves
• 5 to six black peppercorns

5. Fry for a number of seconds until the spices develop into fragrant. Don’t burn the spices.

Sauté Rice

6. Instantly, add the soaked rice and salt in response to style. Then, decrease the warmth.

7. Stir and sauté the rice for 1 to 2 minutes in order that the ghee or oil coats every rice grain.

8. Add 1½ to 2 cups water or as required relying on the standard of rice.

Verify the style of the water, it ought to style a bit salty.

Make Jeera Rice

9. Cowl the pan with a lid. On a low to medium-low warmth, simmer until the rice grains are tender and cooked properly.

Cooking basmati rice might take about 12 to twenty minutes, relying on their high quality and age.

Utilizing a fork, test a few occasions when the rice is cooking. If all of the water has been absorbed and the rice grains are usually not cooked, add some extra sizzling water and blend gently with a fork.

10. The rice ought to get cooked properly however not develop into mushy or pasty. When the rice is finished, gently fluff the rice with a fork.

Add 1 to 2 tablespoons chopped coriander leaves and blend gently. Or just select to garnish the Jeera Pulao whereas serving.

As an alternative of coriander leaves (cilantro) choose to garnish cumin rice with mint leaves. 

11. Serve Jeera Rice sizzling with dal or any curry or gravy of alternative.

Step-by-Step Information

Restaurant Fashion Jeera Pulao

In case you’re a fan of the comfy, fragrant Jeera Pulao served at your favourite Indian restaurant, you’ll love how effortlessly you may recreate it at house with this straightforward recipe.

Each grain seems comfortable, subtly spiced, and infused with the deep, earthy scent of cumin and entire spices.

The method to make this Jeera Rice Recipe is easy – simmer the rice with aromatic spices, then end with a heat cumin tempering for that signature taste.

Wish to elevate it additional? A couple of strands of saffron add a fragile richness and golden hue. Excellent with each recent or leftover rice, this Jeera Rice is a fast approach to make any meal really feel additional particular.

Elements for Cooking Rice

• 1 cup basmati rice
• 4 cups water
• 1 tej patta (Indian bay leaf)
• 2 inexperienced cardamoms
• 1 black cardamom
• ½ inch cinnamon stick
• 2 cloves
• 1 to 2 single strands of mace
• 1 teaspoon salt, or as required

Elements for Tempering

• 2 tablespoons oil or ghee (clarified butter)
• 2 teaspoons cumin seeds
• ½ teaspoon inexperienced chilli, chopped (non-obligatory)
• 1 to 2 tablespoons chopped coriander leaves (cilantro)

The right way to Prepare dinner Rice

1. Rinse 1 cup basmati rice underneath cool water till the water runs clear. Soak the rice for 20 to half-hour, then drain and put aside.

In a pot, deliver 4 cups of water to a boil. Add 1 tej patta, 2 inexperienced cardamoms, 1 black cardamom, ½ inch cinnamon, 2 cloves and 1 to 2 strands mace.

Add the soaked rice and 1 teaspoon salt (alter to style). Simmer, uncovered, on low warmth. Style the water and it ought to have a barely salty style.

2. Prepare dinner the rice till tender but separate. You’ll be able to prepare dinner the rice till they’re al dente, that means they’ve a lightweight chunk to them.

I choose barely softer rice than the restaurant variations, as undercooked grains can generally trigger indigestion.

Drain the rice utilizing a colander. Let it cool to room temperature.

Non-obligatory: Rinse with water to cease additional cooking and pace up cooling.

The right way to Mood and Assemble Jeera Rice

3. As soon as the rice cools fully, put together the tempering. (Mixing into sizzling rice can break the grains.)

Warmth 2 tablespoons oil or ghee on medium warmth. Add 2 teaspoons of cumin seeds to the recent oil. Allow them to crackle, splutter, and fry till they flip barely darker and launch a wealthy aroma.

Frying the cumin correctly is necessary for the perfect taste. Keep away from burning them, as it could make the rice style bitter.

Subsequent add ½ teaspoon chopped inexperienced chilies and sauté briefly with out browning. (You’ll be able to skip inexperienced chilies, if most popular.)

4. Pour the recent tempering over the rice.

Gently combine with a fork, taking care to not break the grains. A couple of damaged grains are effective.

Add 1 to 2 tablespoons chopped coriander leaves and blend, or garnish whereas serving.

5. Serve Jeera Rice sizzling or heat with any Indian curried or gravy dishes.

Serving Options

Jeera Rice pairs fantastically with many Indian curries, dals, and aspect dishes. Listed below are some nice combos you may strive:

1. Serve it with creamy dals like Dal Makhani or Dal Tadka.
2. Pair it with wealthy gravies corresponding to Paneer Butter Masala or Matar Paneer.
3. Get pleasure from it with mild and comforting dishes like Kadhi Pakora or Rajma Masala.
4. It additionally makes a easy but satisfying meal when served with Chana Masala.

You may also take pleasure in Jeera Rice plain with some curd, pickle, and papad for a lightweight, homely meal.

Storage Options

• Refrigeration: Retailer any leftover Jeera Rice in an hermetic container within the fridge. It stays good for as much as 1 day.
• Reheating: To reheat, sprinkle a number of tablespoons of water over the rice and heat it in a pan over low warmth, or steam for a couple of minutes in an Immediate Pot.
• Tip: Keep away from leaving cooked rice at room temperature for lengthy hours, as it could spoil shortly.

Knowledgeable Ideas

1. Select the best basmati: For that signature fluffy, non-sticky texture, begin with top-quality basmati rice. Aged basmati is good – it cooks up into lengthy, separate grains that maintain their form fantastically. You may also use sella basmati (parboiled basmati rice), which delivers equally spectacular outcomes with a barely firmer chunk.
2. Soak for good texture: Soaking the rice for 20 to half-hour helps the grains swell and prepare dinner evenly. It additionally reduces the cooking time and the quantity of water wanted. Consider it as giving the rice a head begin – it pays off in completely cooked grains.
3. Rinse for fluffiness: At all times rinse your rice completely till the water runs clear. This removes extra floor starch, which may trigger clumping. A couple of additional rinses result in that mild, ethereal texture the place each grain shines by itself.
4. Get the water ratio proper: The perfect rice-to-water ratio will depend on the kind and high quality of your basmati:
   • Soaked rice (stovetop): 1 cup rice to 1½ to 2 cups water
   • Un-soaked rice (stovetop): 1 cup rice to 2 to 2½ cups water and
   • Stress cooker: 1 cup rice to 1½ to 1¾ cups water.
   • Natural varieties typically want barely extra water. Belief your expertise and alter primarily based on what works greatest together with your most popular model.
5. Deal with with care: If that you must stir the rice whereas it cooks, use a fork – not a spoon – to keep away from breaking the grains. And maintain stirring to a naked minimal. Let the rice prepare dinner gently and undisturbed for the perfect texture.
6. Bloom the spices proper: When it’s time to fry the cumin and entire spices, make certain the oil or ghee is sizzling – however not smoking. The cumin ought to sizzle and launch its nutty aroma instantly. This step is vital to infusing the rice with daring, toasty flavors. Simply don’t let the spices burn – transfer shortly to the subsequent step as quickly as they bloom.
7. The hidden gem, mace (javitri): Right here’s a little bit secret from my spice field – mace. This delicate, lacy spice provides a subtly candy, heat depth to the dish that’s arduous to pinpoint however not possible to overlook. It’s my signature twist, and when you strive it, you’ll by no means need to go away it out.
8. Leftover Rice: If utilizing leftover rice to make the restaurant model model, you’ll need about 3 cups of cooked rice. Make sure that the leftover rice is cooled fully earlier than you mood it.

FAQs

Extra Rice Recipes To Strive!

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Jeera Rice recipe from the weblog archives was first printed on July 2014.