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Indian with Joyita – Jeera (Cumin Rice)

Serving 4


  • 1 ½ cups basmati rice
  • 2 tsp. cumin seeds
  • 1 ½ tbsp. ghee or sunflower oil
  • 1 bay leaf
  • 1- 3 strands of mace (javitri)
  • 2 -3 black cardamom
  • 2 inch cinnamon stick
  • salt to taste


  • Wash rice thoroughly and soak in water for half an hour. Drain.
  • Heat ghee or oil in a pan. Add cumin seeds, bay leaf, cardamom, mace and cinnamon. When cumin seeds crackle, add the rice. Add salt to taste.
  • Stir till ghee coats every grain of rice and it looks glossy. Add three cups of water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.
  • Rice will be done when holes appear on the surface and water has been completely absorbed. Fork the rice out onto a serving dish. This will separate each grain.

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