Jeera Riceਜੀਰਾ ਚਾਵਲ

Name: Jeera Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1½ cups basmati rice; 1½ tsp cumin seeds (jeera); 2 tbsp ghee; 1 bay leaf (tej patta); 2 green cardamom pods, lightly crushed; 2 cloves (laung); 2¾ cups water; 1 tsp salt; 2 tbsp fresh coriander, chopped

⏱ Prep 25m🍳 Cook 20m🍽 Serves 4🌿 Vegan

Video: HomeCookingShow (YouTube)

Jeera rice is a fragrant Punjabi side dish of basmati cooked with cumin seeds sauteed in ghee. It is the kind of recipe every home cook has mastered — ready in under 30 minutes, versatile enough to sit alongside any dal, curry, or raita on the table. The cumin seeds crackle in the hot ghee and release a warm, nutty aroma that perfumes every grain of rice.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪basmati rice1½ cups
▪cumin seeds (jeera)1½ tsp
▪ghee2 tbsp
▪bay leaf (tej patta)1
▪green cardamom pods, lightly crushed2
▪cloves (laung)2
▪water2¾ cups
▪salt1 tsp
▪fresh coriander, chopped2 tbsp

🌍 Cooking abroad? Substitutions

Good aged basmati rice is key; brands like Tilda, Daawat, or Kohinoor are widely available at South Asian stores worldwide. Aged basmati is drier and elongates more beautifully when cooked.
Ghee gives jeera rice its characteristic richness; clarified butter is an excellent substitute. For a vegan version, use a neutral oil — a few drops of sesame oil adds warmth if you want depth without dairy.
The whole spices — cardamom, cloves, bay leaf — are aromatics only and not meant to be eaten; let anyone unfamiliar with Indian cooking know to set them aside on the plate.

Method

1Wash the basmati rice in 3-4 changes of water until it runs mostly clear. Soak the washed rice for 20 minutes, then drain.
2Heat ghee in a heavy-bottomed pot over medium heat. Add the bay leaf, cardamom, and cloves and stir for 30 seconds until fragrant.
3Add the cumin seeds and let them sizzle in the ghee for 30-45 seconds until they deepen in color and the kitchen smells toasty.
4Add the drained rice and stir gently for 1-2 minutes, coating each grain in the ghee and spices.
5Pour in the measured water and salt. Bring to a full boil over high heat.
6Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and cook for 12 minutes without lifting the lid.
7Turn off the heat and let the rice rest, still covered, for 5 minutes. Fluff gently with a fork and remove the whole spices.
8Garnish with fresh coriander and serve alongside dal, raita, or any curry.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.