How to cook Jeera Rice (Restaurant Style Cumin Rice)

Family Owned Since 2001

Restaurant-style jeera rice is made by sautéing a generous amount of cumin seeds (1 -- 2 tsp) and optional whole spices (bay leaf, cloves, cardamom, cinnamon) in ghee, then tossing with 80-90% cooked, fluffy, long-grain basmati rice (1 Cup). Key techniques include washing and soaking rice for 30 minutes, boiling in abundant water with salt, draining completely, and garnishing with fresh coriander for a fragrant, non-sticky result.

Ingredients:

  • Noor-E-Jannat Rice – 1 cup
  • Water – 2 cups
  • Cumin Seeds – 1 tsp
  • Ghee or Oil – 1 tbsp
  • Bay Leaf – 1
  • Salt – to taste

Method:

  1. Wash and soak the rice for 20 minutes.
  2. Heat ghee in a pan, add cumin seeds and bay leaf.
  3. When cumin starts crackling, add rice and water.
  4. Add salt, cover and cook for 12–15 minutes on low flame.
  5. Gently fluff the rice and serve hot.

Best Served With: Dal Tadka, Rajma, Paneer Curry

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