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Jeera Rice


  • 1 cup Basmati rice (a long grain Indian rice)
  • 3 cups water
  • Salt to taste
  • 2 tbsps vegtable, sunflower or canola oil/ghee
  • 1 large onion chopped fine
  • 2 tsps cumin seeds
  • 1/2 cup water
  • Coriander leaves to garnish


  • Wash the Basmati rice well in running water.
  • Add the 3 cups of water and salt to taste to the rice and set it up to boil.
  • Once the rice is almost cooked (test a few grains often to check – they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
  • In another pan, heat the oil/ghee till hot and add onions.
  • Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
  • Now add the rice and stir well.
  • Add 1/2 a cup of water to the rice and cover.
  • Simmer till all the water dries up.
  • Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

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