Recipe: Jeera Rice

Prep Time: 20 minutes

Cook time: 15 minutes

Serves: 2


  • Basmati Rice: 3/4 Cup
  • Ghee: 1 tablespoon
  • Cumin Seeds: 2 Teaspoon
  • Clove: 1
  • Bay leaf: 1
  • Cardamom: 1
  • Cinnamon stick: 1 small 1 inch stick
  • Cashew: 10-12
  • Salt: 1 1/2 Teaspoon or to taste
  • Cumin Powder (Jeera Powder): 1 Teaspoon (Optional)
  • Fresh Coriander Leaves: 1 tablespoon, chopped
  • Water: 1 1/2 Cup


  • Wash the rice with fresh water 2-3 times and soak in 15-20 minutes. Drain it and keep aside.
  • Heat ghee in a pan or pressure cooker. Add cumin seeds, clove, bay leaf, cardamom, cinnamon and cashews. Stir.
  • When cumin seeds crackle and cashews are light golden brown, add the drained rice, salt and cumin powder.
  • Stir for 3-4 minutes.
  • Add water and wait till it starts to boil.
  • Reduce heat to medium and cover the pan or the pressure cooker with a lid. Cook till 1 whistle in the pressure cooker or till rice is cooked in the pan.
  • Open the lid after sometime, add coriander leaves and serve hot.


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