Jeera Rice


Serves 4


1 cup long grain Basmati Rice

2 cups Water + extra for soaking

1 tablespoon Ghee

1 Bayleaf

1 inch Cinnamon Stick

4–5 Cloves

1 teaspoon Jeera (Cumin Seeds)

1 Green Chilli (or Serrano Pepper), chopped finely

1/2 teaspoon Salt

2 tablespoons chopped Coriander for topping


Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top.

Soak the rice for at least 30 minutes.

When you are ready to cook, drain all the water from the rice and set the rice aside.

Heat ghee in a pot and add the whole spices and cumin seeds to it.

Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it.

Saute the rice in the pan for two minutes on a medium flame.

Add two cups water and salt to the rice and mix well.

Bring the rice to a quick boil, and then reduce the heat to a simmer.

Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through.

Top with chopped coriander and serve hot.

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