Jeera (Cumin) Rice

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Jeera (Cumin) Rice recipe by Indiaphile.info

When I was about 11, I developed an obsession with Jeera Rice. I refused to eat anything unless this rice was on my plate. Not long after I learned how to make simple basmati rice, I quickly learned to make Jeera rice for myself and for a good three month period I made it nightly. Often, when I was being picky and didn’t want to eat the family dinner, I would just have this rice and some yogurt for dinner.

Jeera (Cumin) Rice recipe by Indiaphile.info

Even though I loved this rice, I’m not the kind of person to eat the same thing over and over again. I rarely even eat leftovers. So this jeera rice was the first dish I did some real experimenting with.

Jeera (Cumin) Rice recipe by Indiaphile.info

I would vary the amount of cumin, the kind of rice, andandi often I added other ingredients. Sometimes it was frozen peas or lemon juice or sometimes yogurt. My favorite was when I made it super lemony.

Jeera (Cumin) Rice recipe by Indiaphile.info

I don’t think I would like that super lemony rice now as an adult but I do like a hint of lemon. I use lemon zest when I make jeera rice now. I just love the subtle lemon flavor. Y

Jeera (Cumin) Rice recipe by Indiaphile.info

Jeera (Cumin) Rice recipe by Indiaphile.info

 

A plate of jeera rice

Jeera (Cumin) Rice

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Course: Side Dish
Cuisine: Indian
Keyword: basmati rice, cumin, jeera, rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 205kcal

Ingredients

  • 1 cup basmati rice
  • 1 tbsp ghee
  • 2 tsp whole cumin seeds
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 2 cups water

Instructions

  • Rinse the rice 3-4 times.
  • In a medium sized sauce pan, heat the ghee over medium heat.
  • Add the cumin seeds and cook until they sizzle.
  • Add the rice. Cook for 1 minutes while stirring.
  • Add the water, lemon zest and salt. Stir. Bring to a boil.
  • Cover and lower the heat to low. Cook for 12 minutes, do not stir and do not remove the lid.
  • Fluff with a fork before serving.

Notes

I like to eat it with plain yogurt – about 1/2 cup yogurt stirred into 1 cup cooked rice while the rice is still hot.

Nutrition

Serving: 85g | Calories: 205kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 301mg | Potassium: 71mg | Vitamin A: 0.3% | Vitamin C: 0.8% | Calcium: 2.6% | Iron: 5.9%

Comments on "Jeera (Cumin) Rice"

  1. March 13, 2014
    Claudia ~ Food with a View:

    Most lovely pics - and I'm convinced that this rice smells and tastes wonderful :-).

    1. March 15, 2014
      Puja Thomas-Patel:

      Thanks Claudia! It's one of my favorite smells. Basmati rice as it cooks! So good! :)

  2. March 17, 2014
    Hari Chandana:

    Flavorful rice.. beautiful clicks!!

  3. April 27, 2014
    freudsbride:

    Addicted!

    1. April 27, 2014
      Puja Thomas-Patel:

      Yay! I love jeera rice too! I could still eat it every day. If only I had the time to cook daily...

  4. June 2, 2014
    Brandon @ Kitchen Konfidence:

    That's the longest rice I've ever seen! Looks tasty. Love all the flavors here.

  5. June 2, 2014
    kimberly.ann | bake.love.give.:

    I love the freshness of adding lime to rice - I have never tried lemon but am sure to now!

  6. June 2, 2014
    Barbara:

    Cumin & lemon? Yeah, I have to make this. It sounds phenomenal and I totally understand how you could subsist on this for three months!

  7. June 2, 2014
    Melissa H.:

    Ooh, this sounds delicious! Thanks for making Indian cuisine sound so accessible! I think I can actually make this and not screw it up!

  8. August 19, 2018
    dil:

    Thank you for this recipe, for the first time ever my rice has come out fluffy, without sticking to the pan. And the cumin and lemon combination is delicious. :)

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