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Recipe N° 07 — Rice
Jeera Rice
जीरा राइस
Simple, fragrant and the best partner for dal and curries. The whole point is the cumin, so it's toasted in ghee until it smells nutty before the rice goes in.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 3–4
- Level
- Easy
From the Veda Organic shelf
5 spices that make the jeera rice.
Every spice below is one we clean, grind and pack ourselves. Here's what each one does in this dish.
Opens WhatsApp with all 5 spices listed — add your pack sizes, quantity and address there.
Method
Step 1: Rinse the rice until the water runs clear, soak it for 20 minutes, then drain.
Step 2: Heat the ghee and add the Cumin Seeds. Let them crackle and turn a shade darker (but not black). Add the bay leaf, Cloves, Green Cardamom, Cinnamon Stick and Black Peppercorns for 20 seconds.
Step 3: Add the drained rice and stir gently for 1–2 minutes to coat each grain in ghee. Add the water and salt and bring to a boil.
Step 4: Cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered for 5 more minutes.
Step 5: Fluff with a fork and scatter over chopped coriander.
Don't stir once the lid is on — that's what keeps every grain separate.
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From our counter to your kitchen
Cook with spices you can trust.
Every spice in these recipes is cleaned, ground and packed by our family in Katargam, Surat. Message us on WhatsApp and we'll deliver fresh, sealed packs to your door.