Jeera Rice

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Jeera Rice
Jeera Rice

I used to make jeera rice more frequently before Devansh was born. We would have it with dal tadka or rajma. After Devansh (I guess I can call this period AD :p), I don’t cook much for the family except when my cook is on leave. I made this jeera rice for dinner on one such day when my cook was on her month-long leave. I decided to serve Devansh the same food as the rest of the family instead of his usual dal-rice. I fed him this rice with rajma masala and luckily he ate it without much fuss. I have written how I made rajma masala kid-friendly in its recipe. Click here if you want to take a look.

When I initially learned this recipe, which was eons ago, I would use butter instead of ghee. Now, however I prefer using homemade ghee as it’s a healthier option. For this rice or pulao, I use Basmati when we have guests. But otherwise, I use the regular rice as Basmati being too polished loses out on the nutrients.

Rajma with Jeera Rice
Rajma with Jeera Rice

Jeera Rice

Print Recipe
Simple recipe of jeera rice that can be eaten with daal tadka or rajma masala.
Servings 3 people
Author Mukta Tikekar


  • 1 cup rice
  • 1 small onion chopped
  • 1 tsp cumin seeds jeera
  • 1 tbsp homemade ghee clarified butter
  • 2 tsp chopped coriander optional
  • Salt to taste


  • Wash rice thoroughly, soak it in water for about 10 minutes and then drain. (Soaking is done to remove the water-soluble pesticides from the grains. If you are using organic rice, you don’t need to soak it. I don’t use Basmati when cooking for just family as it is too polished and therefore loses out on nutrients.)
  • Heat a kadai and add ghee. (I sometimes cook this rice in a cooker as it’s faster.)
  • Add jeera when the ghee heats up.
  • Add chopped onion when jeera starts to crackle.
  • Sauté till the onion turns golden brown and then add rice.
  • Sauté for about a minute, and then sprinkle in salt and mix well.
  • Add 2 cups of water, and then cover the kadai.
  • Cook rice on medium flame initially for about 7-8 minutes and then lower the flame.
  • Cook on low flame till the rice is done.
  • Add chopped coriander, mix properly, and then turn off heat. (These days I don’t add coriander as Devansh doesn’t like it if coriander gets stuck to his palate. I added some coriander just for the sake of clicking a picture.)
  • Use a fork to separate the grains of rice, and serve hot with dal or curry of your choice. (I like it with dal tadka and rajma.)
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