Jeera Rice

Jeera rice recipe is not found in ancient books and scripts of Indian recipes and culinary art. Text about this recipe can be found in books and travelogues since the Mughal Empire. Mughals were fond of rice recipes, because of which cooks worked to invent new rice recipes as well as did experiments with tradition old recipes. Jeera rice recipe is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family.

Jeera Rice is very popular in India. You will find this dish in any Indian restaurant. It is very easy to make and is very aromatic. This is a Punjabi recipe which is eaten with any gravy dishes.

Cook the rice



1 cup

I use Basmati



3 cups


Indian Bay Leaf

Tej patta



Green Cardamon

Hari Elaichi



Black Blackamon

Badi elaichi





½ inch








1 tea spoon



  1. Wash the rice properly. Multiple times till the time the water runs clear of starch
  2. Soak the rice for an hour or so.
  3. In a pressure cook, add the rice, water, Tej Patta, Hari Elaichi, Badi Elaichi, Dalchini, Laung and Salt.
  4. Give the cooker 3 whistles
  5. Keep the cooker aside and let it naturally cooled

Prepare the Tempering

Clarified Butter


1 ½ tablespoon

You may use Vegetale oil, sunflower as well.


Mustard and olive oil is not recommended.


I recommend using ghee.

Cumin Seeds



Green Chili






3 table spoons



  1. Heat the ghee in a Tadka Pan ,
  2. Once the ghee is hot, add the cumin seeds and chopped Green chilli.
  3. Stir for a few seconds. If you burn the spices, you’ll have to throw your mixture out and start again, as the burnt flavour will ruin your whole dish. The key to tempering is heat control
  4. Add the tempering to the rice. Mix well.
  5. Garnish with dhaniya


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