Jeera Rice

Jeera or cumin rice combines many flavors of India. It is a fragrant, delicate and tasty dish which can be served alone with some tomatoes and cucumber or paired with a meat dish such as mutton curry or tandoori chicken.


  • White basmati rice – 2 cups washed, rinsed and soaked in cold water for 30 minutes
  • Medium red onion – 1 finely sliced
  • Garlic – 3 cloves minced
  • Ginger – 1 inch piece minced
  • Bay leaves – 1 leaf
  • Cinnamon sticks – 1 inch piece broken
  • Cloves – 3 pods roughly ground
  • Cardomom – 3 pods roughly ground
  • Cumin seeds – 1 tablespoon
  • Star anise – 1 broken
  • Salt – 1 teaspoon
  • Ghee (or butter) – 2 tablespoons


  1. Heat the ghee in a saucepan over medium heat.
  2. Add the onions and stir fry until golden.
  3. Add the garlic, ginger and stir fry for 30 seconds.
  4. Add the cumin seeds, cardomom, cloves, bay leaf, cinnamon, star anise and stir fry until fragrant.
  5. Add the rice. Mix well until the rice is evenly coated with ghee.
  6. When the rice starts crackling, add 3 1/2 cups of water.
  7. Cook until the rice is done. This can be done in the saucepan or in a rice cooker.
  8. Fluff with a fork and serve hot.

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