How to make Jeera Rice -
Have it with dal, sabzi, curry or just some yogurt and pickle – jeera rice will always come through in satisfying your taste buds. Cumin seeds and select whole spices sautéed in ghee add plenty of flavour to plain rice when cooked together. With a final garnish of fresh coriander leaves a plate of jeera rice served piping hot is the ideal form of comfort food.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin seeds (जीरा), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Chingri Macher Pulao , Mexican Fried Rice, Brown Rice Biryani With Chutney Chicken, Pot Mushroom Rice.
Jeera Rice Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jeera Rice Recipe
Cumin seeds 1 teaspoon
Basmati rice soaked for 30 minutes 1½ cups
Salt to taste
Ghee tablespoon
coriander leaves chopped 1 tablespoon
Method
Step 1
Heat 3 cups water in a deep non-stick pan. Add salt and rice, mix, cover and cook on medium heat till rice is half cooked. Strain the excess water and spread rice evenly on a plate.
Step 2
Heat ghee in another non-stick pan. Add cumin seeds and sauté till fragrant. Add cooked rice and sprinkle coriander leaves and toss. Add salt and sprinkle some water, toss, cover and cook for 4-5 minutes.
Step 3
Serve hot garnished with a coriander spring.
Nutrition Info
Calories : 1193 Kcal
Carbohydrates : 232.2 gm
Protein : 23.6 gm
Fat : 18.8 gm
Other : Iron- 10.2mg
Best Cooked In
Wonderchef Granite Casserole with Lid 28cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
