Indian Jeera Rice – a delicious recipe with basmati rice, ghee, cumin seeds, bay leaves, salt, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the rice in luke warm water, drain completely and let it sit.
2
Heat the ghee or oil on medium heat, add the bay leaves and cumin seeds and saute for a minute.
3
Add the rice and saute for a few minutes.
4
Now add the hot water and the salt. Boil until almost all the water has evaporated.
5
Cover and reduce heat to low and cook for another 10 minutes or so - stir often and make sure that it doesn't start to stick to bottom of saucepan.
6
When there is a tiny amount of extra water left in the rice, remove from heat and let the rice sit for a minute. The extra should evaporate as the rice cools a bit.
7
Serve! If you would like, add a dollop of butter to the top.
439
kcal
Calories
13
g
Fat
74
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups basmati rice, 3 tablespoons ghee or 3 tablespoons oil, 1 1/2 teaspoons cumin seeds, 2 bay leaves, and more.
Yes, Indian Jeera Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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