December 7, 2011

Jeera (Cumin) rice

Jeera (Cumin) rice is one of the simplest & easiest one-pot rice recipes. It pairs so well with any kind of spicy gravy / dal curry. I love the inviting aroma of jeera (cumin seeds) that you get along with the other spices.

Basmati rice - 1 cup (wash & soak rice in water for 20 mins before cooking)
Water - 1.5 cups
Finely chopped onion (Medium sized) - 1 no
Green chillies - 1 no (vertically slit)
Bay leaf - 1 no
Cinnamon stick - 1 inch
Jeera - 1.5 tsp
Cardamom pods - 1 no
Cashews - 6-8 nos (broken into small pieces and roasted in ghee)
Ghee - 1 tbsp
Oil - 1 tbsp
Salt - to taste

Heat a tsp of oil and fry cashews until golden brown. Keep it aside.

In a heavy bottomed pan (I use pressure cooker), heat ghee & oil. When hot, add bay leaf, cinnamon stick, cardamom pods and saute until fragrant. Add cumin seeds and let them sizzle. Add onions, green chillies and saute until onion turns golden brown. Add drained rice and saute for a min or so until crisp. Add water, salt & pressure cook for one whistle. (I usually switch off the stove for the first whistle, but leave the cooker on the stove itself until it cools.)

Fluff up the rice with a fork, add roasted cashews and serve hot with any spicy side of your choice.

- You can also cook this rice directly on stove-top / in a rice cooker.


  1. Sasi, I never cook rice directly in cooker for fear of burning it. How much water did you add?

  2. 1 rice : 1.5 water ratio .. I use raw rice .. You can also use basmati rice but ratio remains the same .. I always cook rice varieties directly in rice cooker, and it comes out fine. Make sure you switch off for the first whistle as I have mentioned in my blog .. try and let me know ..