Jeera Rice Recipe (Restaurant Fashion Jeera Pulao)

A staple on par with Naan in any Indian feast, this Jeera Rice brings restaurant-style consolation to your desk. Mild, fluffy, and delicately spiced with cumin seeds, inexperienced chilli, and a whisper of cardamom, every grain is infused with taste and heat. Jeera Rice completely elevates your favourite curries, dals, or stir-fries. I’m sharing two strategies – one made solely in a pan or pot, and the opposite a restaurant-style model. You possibly can select whichever you want.

About Jeera Rice

Recognized in Hindi as ‘jeera,’ cumin seeds lend their identify – and their irresistible aroma – to this beloved Indian rice dish.

Jeera Rice or cumin rice, is a straightforward but flavorful preparation the place basmati rice is gently infused with earthy cumin and a medley of entire spices, making a aromatic, evenly spiced facet that’s something however plain.

A favourite at Indian eating places, a Jeera Rice Recipe typically wins hearts over plain basmati when served alongside hearty dals or wealthy curries.

The magic lies within the tempering – only a handful of spices, bloomed in ghee or oil, remodel humble rice into one thing really particular.

Surprisingly simple to make, Jeera Pulao strikes the right stability between magnificence and on a regular basis consolation.

It’s a dish that impresses visitors but matches effortlessly into your weeknight menu. Grasp this basic, and your every day meals will really feel immediately upgraded!

Why This Recipe Works

This Jeera Rice Recipe brings the comforting flavors of your favourite restaurant proper to your kitchen. Mildly spiced, aromatic and infused with the earthy essence of cumin and warming entire spices, every chew is straightforward but deeply satisfying.

Right here, the cumin seeds and entire spices are first sizzled in oil to unlock their aromas, after which the rice is simmered alongside them – very like making a pulao. That’s why this model may also be lovingly known as Jeera Pulao.

It’s a handy one-pot dish, good whether or not you’re utilizing a strain cooker or an everyday pan. Since all the pieces cooks collectively, the rice soaks up all of the daring flavors of cumin and garam masala, making it splendidly fragrant and filled with depth.

This model intently mirrors the Jeera Rice served at Punjabi dhabas – minus the everyday reddish or yellow hues.

Need a splash of shade? Add a pinch of turmeric or just a few strands of saffron. Pure shade, wealthy style – no synthetic elements wanted.

If you happen to love cooking with cumin, do take a look at these recipes for Jeera Aloo (Cumin Potatoes) and do-it-yourself Jeera Powder (Floor Cumin).

Step-by-Step Information

Methods to make Jeera Rice

Put together Rice

1. Rinse 1 cup basmati rice, 3 to 4 instances in cool water or till the water runs away from starch.

2. Soak the basmati rice in water for 20 to half-hour. Later, utilizing a colander, drain all of the water from the rice. Set the soaked rice apart.

Fry Spices

3. These are the spices you have to. Set these spices apart.

4. Warmth 2 tablespoons of ghee or oil in a heavy pan or pot, maintaining the warmth at medium-low to medium. Let the ghee or oil grow to be scorching.

Add 2 teaspoons of jeera (cumin seeds) and stir. Let the cumin crackle, splutter, and fry effectively. Frying the cumin correctly is necessary because it releases its full taste and aroma.

Shortly add the next entire spices:

• 2 to three single strands of mace
• 1-inch cinnamon stick
• 1 black cardamom and a couple of inexperienced cardamoms
• 1 tej patta (Indian bay leaf)
• 1 star anise (elective)
• 2 to three cloves
• 5 to six black peppercorns

5. Fry for just a few seconds until the spices grow to be fragrant. Don’t burn the spices.

Sauté Rice

6. Instantly, add the soaked rice and salt based on style. Then, decrease the warmth.

7. Stir and sauté the rice for 1 to 2 minutes in order that the ghee or oil coats every rice grain.

8. Add 1½ to 2 cups water or as required relying on the standard of rice.

Test the style of the water, it ought to style a bit salty.

Make Jeera Rice

9. Cowl the pan with a lid. On a low to medium-low warmth, simmer until the rice grains are tender and cooked effectively.

Cooking basmati rice might take about 12 to twenty minutes, relying on their high quality and age.

Utilizing a fork, examine a few instances when the rice is cooking. If all of the water has been absorbed and the rice grains usually are not cooked, add some extra scorching water and blend gently with a fork.

10. The rice ought to get cooked effectively however not grow to be mushy or pasty. When the rice is finished, gently fluff the rice with a fork.

Add 1 to 2 tablespoons chopped coriander leaves and blend gently. Or just select to garnish the Jeera Pulao whereas serving.

As a substitute of coriander leaves (cilantro) decide to garnish cumin rice with mint leaves. 

11. Serve Jeera Rice scorching with dal or any curry or gravy of alternative.

Step-by-Step Information

Restaurant Fashion Jeera Pulao

If you happen to’re a fan of the comfy, fragrant Jeera Pulao served at your favourite Indian restaurant, you’ll love how effortlessly you’ll be able to recreate it at residence with this simple recipe.

Each grain seems delicate, subtly spiced, and infused with the deep, earthy scent of cumin and entire spices.

The method to make this Jeera Rice Recipe is straightforward – simmer the rice with aromatic spices, then end with a heat cumin tempering for that signature taste.

Wish to elevate it additional? Just a few strands of saffron add a fragile richness and golden hue. Excellent with each recent or leftover rice, this Jeera Rice is a fast technique to make any meal really feel further particular.

Components for Cooking Rice

• 1 cup basmati rice
• 4 cups water
• 1 tej patta (Indian bay leaf)
• 2 inexperienced cardamoms
• 1 black cardamom
• ½ inch cinnamon stick
• 2 cloves
• 1 to 2 single strands of mace
• 1 teaspoon salt, or as required

Components for Tempering

• 2 tablespoons oil or ghee (clarified butter)
• 2 teaspoons cumin seeds
• ½ teaspoon inexperienced chilli, chopped (elective)
• 1 to 2 tablespoons chopped coriander leaves (cilantro)

Methods to Prepare dinner Rice

1. Rinse 1 cup basmati rice beneath cool water till the water runs clear. Soak the rice for 20 to half-hour, then drain and put aside.

In a pot, carry 4 cups of water to a boil. Add 1 tej patta, 2 inexperienced cardamoms, 1 black cardamom, ½ inch cinnamon, 2 cloves and 1 to 2 strands mace.

Add the soaked rice and 1 teaspoon salt (regulate to style). Simmer, uncovered, on low warmth. Style the water and it ought to have a barely salty style.

2. Prepare dinner the rice till tender but separate. You possibly can cook dinner the rice till they’re al dente, that means they’ve a light-weight chew to them.

I want barely softer rice than the restaurant variations, as undercooked grains can generally trigger indigestion.

Drain the rice utilizing a colander. Let it cool to room temperature.

Non-compulsory: Rinse with water to cease additional cooking and pace up cooling.

Methods to Mood and Assemble Jeera Rice

3. As soon as the rice cools fully, put together the tempering. (Mixing into scorching rice can break the grains.)

Warmth 2 tablespoons oil or ghee on medium warmth. Add 2 teaspoons of cumin seeds to the new oil. Allow them to crackle, splutter, and fry till they flip barely darker and launch a wealthy aroma.

Frying the cumin correctly is necessary for the perfect taste. Keep away from burning them, as it will probably make the rice style bitter.

Subsequent add ½ teaspoon chopped inexperienced chilies and sauté briefly with out browning. (You possibly can skip inexperienced chilies, if most well-liked.)

4. Pour the new tempering over the rice.

Gently combine with a fork, taking care to not break the grains. Just a few damaged grains are positive.

Add 1 to 2 tablespoons chopped coriander leaves and blend, or garnish whereas serving.

5. Serve Jeera Rice scorching or heat with any Indian curried or gravy dishes.

Serving Strategies

Jeera Rice pairs superbly with many Indian curries, dals, and facet dishes. Listed here are some nice combos you’ll be able to strive:

1. Serve it with creamy dals like Dal Makhani or Dal Tadka.
2. Pair it with wealthy gravies similar to Paneer Butter Masala or Matar Paneer.
3. Get pleasure from it with mild and comforting dishes like Kadhi Pakora or Rajma Masala.
4. It additionally makes a easy but satisfying meal when served with Chana Masala.

You may also get pleasure from Jeera Rice plain with some curd, pickle, and papad for a light-weight, homely meal.

Storage Strategies

• Refrigeration: Retailer any leftover Jeera Rice in an hermetic container within the fridge. It stays good for as much as 1 day.
• Reheating: To reheat, sprinkle just a few tablespoons of water over the rice and heat it in a pan over low warmth, or steam for a couple of minutes in an On the spot Pot.
• Tip: Keep away from leaving cooked rice at room temperature for lengthy hours, as it will probably spoil rapidly.

Professional Suggestions

1. Select the suitable basmati: For that signature fluffy, non-sticky texture, begin with top-quality basmati rice. Aged basmati is good – it cooks up into lengthy, separate grains that maintain their form superbly. You may also use sella basmati (parboiled basmati rice), which delivers equally spectacular outcomes with a barely firmer chew.
2. Soak for good texture: Soaking the rice for 20 to half-hour helps the grains swell and cook dinner evenly. It additionally reduces the cooking time and the quantity of water wanted. Consider it as giving the rice a head begin – it pays off in completely cooked grains.
3. Rinse for fluffiness: All the time rinse your rice totally till the water runs clear. This removes extra floor starch, which may trigger clumping. Just a few further rinses result in that mild, ethereal texture the place each grain shines by itself.
4. Get the water ratio proper: The perfect rice-to-water ratio is dependent upon the kind and high quality of your basmati:
   • Soaked rice (stovetop): 1 cup rice to 1½ to 2 cups water
   • Un-soaked rice (stovetop): 1 cup rice to 2 to 2½ cups water and
   • Strain cooker: 1 cup rice to 1½ to 1¾ cups water.
   • Natural varieties typically want barely extra water. Belief your expertise and regulate primarily based on what works greatest along with your most well-liked model.
5. Deal with with care: If it is advisable to stir the rice whereas it cooks, use a fork – not a spoon – to keep away from breaking the grains. And maintain stirring to a naked minimal. Let the rice cook dinner gently and undisturbed for the perfect texture.
6. Bloom the spices proper: When it’s time to fry the cumin and entire spices, be sure that the oil or ghee is scorching – however not smoking. The cumin ought to sizzle and launch its nutty aroma instantly. This step is essential to infusing the rice with daring, toasty flavors. Simply don’t let the spices burn – transfer rapidly to the following step as quickly as they bloom.
7. The hidden gem, mace (javitri): Right here’s somewhat secret from my spice field – mace. This delicate, lacy spice provides a subtly candy, heat depth to the dish that’s laborious to pinpoint however unimaginable to overlook. It’s my signature twist, and when you strive it, you’ll by no means need to depart it out.
8. Leftover Rice: If utilizing leftover rice to make the restaurant type model, you have to about 3 cups of cooked rice. Make sure that the leftover rice is cooled fully earlier than you mood it.

FAQs

Extra Rice Recipes To Attempt!

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Jeera Rice recipe from the weblog archives was first revealed on July 2014.