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Jeera Rice

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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.)