Looking for a simple rice recipe to pair with dal, curry or any Indian main course? Chef Sanjeev Kapoor’s jeera rice is an easy option that comes together with fragrant whole spices, cumin seeds and basmati rice. The recipe uses ghee, cumin seeds and aromatic spices such as star anise, cinnamon, cardamom, cloves and black peppercorns to give the rice its distinctive flavour. (Also read: Chef Kunal Kapur’s ‘fun twist’ on classic lemonade gets its gorgeous colour naturally from butterfly pea flowers. Watch )
Sanjeev Kapoor’s jeera rice recipe
Ingredients
- 2 tsps cumin seeds (jeera)
- 1½ cups basmati rice, soaked and drained
- 2 tbsps ghee
- 1 star anise
- 1-inch cinnamon stick
- 7-8 black peppercorns
- 3-4 green cardamoms
- 3-4 cloves
- Salt to taste
- 2 tsps chopped fresh coriander leaves
How to make jeera rice
Step 1: Heat ghee in a deep non-stick pan. Add the star anise, cinnamon stick, black peppercorns, green cardamom, cloves and cumin seeds. Sauté until the spices become fragrant.
Step 2: Add the soaked and drained basmati rice and sauté well, ensuring the grains are coated with the spiced ghee. Add 3 cups of water and salt, and mix well.
Step 3: Cook the rice on low heat and let it come to a boil. Cover the pan and cook for 10-15 minutes, or until the rice is cooked.
{{/usCountry}}Step 3: Cook the rice on low heat and let it come to a boil. Cover the pan and cook for 10-15 minutes, or until the rice is cooked.
{{/usCountry}}Step 4: Once cooked, add the chopped fresh coriander and take the pan off the heat. Gently fluff the rice with a fork to separate the grains.
Step 5: Transfer the jeera rice to a serving plate and serve hot.
What to serve with jeera rice
Sanjeev Kapoor’s jeera rice can be served as an accompaniment to a variety of Indian dishes. Pair it with dal, rajma, chole, kadhi or a vegetable curry for a simple and comforting meal. The fragrant rice can also be served alongside raita or a fresh salad for a lighter meal.
About Sanjeev Kapoor
Sanjeev Kapoor is a renowned Indian celebrity chef, television host, cookbook author and entrepreneur. He entered the hospitality industry in 1984 after earning a Diploma in Hotel Management from the Institute of Hotel Management, Catering & Nutrition, Pusa, New Delhi.
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