Easy Restaurant-Style Jeera Rice Recipe

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Feb 22

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**Easy Restaurant-style Jeera Rice** or cumin-spiced rice is a great way to make boiled rice exciting and is popular in most North Indian restaurants. Scented with delicious cumin spice and ghee, this simple rice dish goes amazing with any lentil dish or curry!

Jeera rice is one of those dishes that is so simple, yet there are a number of ways to prepare it. Jeera simply means “cumin!” This jeera rice recipe is prepared very simply with some ghee, cumin, ginger and cilantro. I will go over two ways to prepare this dish, starting with my favourite method.

Pan-Fried Method

1. To follow this method, you will required pre-cooked basmati rice. To do so, rinse 1 cup of rice and add to a pot. Then add about 2 cups of water. I tend to add just a bit less than 2 cups, to get the perfect separated, individual grains of rice.

2. Bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 15-20 minutes or until the water has been absorbed.

3. Once cooked, heat a pan on medium heat, add oil and crackle cumin seeds until reddish brown.

4. Add rice and mix well until well coated with oil and heated through.

5. Turn off the heat and season with salt and pepper, cilantro and lime juice.

Steamed Method

1. Heat a pot on medium heat and crackle cumin seeds until reddish brown.

2. Then add rice and mix well until well coated with oil, sauté for about a minute.

3. Add about 2 cups of water and bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 15-20 minutes or until the water has been absorbed.

4. Turn off the heat and season with salt and pepper, cilantro and lime juice.

Watch how to make Easy Restaurant-Style Jeera Rice here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

jeera rice, how to make jeera rice, jeera pulao, easy jeera rice recipe

Indian, rice, vegetarian, grains

Indian, North Indian, Punjabi

Yield: 3 Cups

Author: Anadi

Easy Restaurant-Style Jeera Rice | How to Make Jeera Rice 2 Ways | Indian Cumin-Spiked Rice Recipehttps://youtu.be/evLpWG4EF7cRestaurant-style jeera rice refers to "cumin-spiked rice." This easy restaurant-style jeera rice recipe only needs cumin seeds and ghee to give your traditional basmati rice an incredible fragrant aroma! This jeera rice recipe will show two cooking methods - how to boil jeera rice and how to steam it.2021-02-22

Easy Restaurant-Style Jeera Rice

Jeera rice is a great way to make boiled rice exciting and is popular in most North Indian restaurants. Scented with delicious cumin spice and is great with any lentil or curry.

Prep time: 4 MinCook time: 15 MinTotal time: 19 Min

Ingredients

1 Cup basmati rice
2 Cup water
2 Tbsp ghee/olive oil
2 tsp cumin seeds
1/2 Cup chopped cilantro
salt and pepper to taste

Instructions

Pan fried method

Rinse 1 cup of rice and add to a pot. Then add about 2 cups of water. I tend to add just a bit less than 2 cups, to get the perfect separated, individual grains of rice.
Bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
Once cooked, heat a pan on medium heat and add oil and crackle cumin seeds, cook until reddish brown. Add rice and mix well until well coated with oil and heated through.
Turn off the heat and season with salt and pepper, cilantro and lime juice.

Steamed method

Heat a pot on medium heat and crackle cumin seeds until reddish brown.
Then add rice and mix well until well coated with oil, sauté for about a minute.
Add about 2 cups of water and bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
Turn off the heat and season with salt and pepper, cilantro and lime juice.