Restaurant Style Jeera Rice recipe with step by step photos
-
If you like restaurant style jeera rice | jeera pulao | authentic jeera rice | given below is the list to similar recipes :
-
To prepare the restaurant style jeera rice | jeera pulao | authentic jeera rice | wash and drain the rice thoroughly. Choose a good quality, aged rice to get perfectly cooked rice. Washing helps to remove the extra starch from the rice.
![]()
-
Combine the rice along with enough water in a deep bowl.
![]()
-
Cover it with a lid and keep aside to soak for 30 minutes. If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
-
After half an hour, drain well and keep the rice aside.
![]()
-
Boil enough water in a deep non-stick pan for cooking the rice and add the salt. It is preferable to add salt at this stage as it cooks the rice faster and the grains don’t taste bland after cooking.
![]()
-
Add soaked and drained rice to the boiling water.
![]()
-
Mix well and cook on a medium flame for 6 minutes, while stirring occasionally. The rice grain must be fully cooked yet firm (about 85%). Do not overcook them or else they will turn soft and mushy.
![]()
-
Strain it using a strainer to get rid of excess water. The more the moisture, the soggy the rice would be so, drain very well to get perfectly cooked basmati rice.
![]()
-
Transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated. You can drizzle little oil or melted ghee while spreading so, the rice grains stay separate and don’t stick.
![]()
-
For tempering of cumin rice, heat a broad non-stick pan and add the oil and ghee. If you want to make vegan jeera rice, then substitute ghee with oil.
![]()
-
When the ghee melts just slightly, add the cumin seeds and sauté on a medium flame for 10 seconds. The cumin seeds will crackle immediately releasing all their flavor while the oil is still getting hot. If you add cumin seeds in hot oil, it might get burnt. Jeera or zeera is the core ingredient in this recipe, you can slightly crush them for the best result. Along with cumin, a few other whole spices like bay leaves, cloves, and cinnamon can also be added.
![]()
-
Remove the pan from the flame, add the cooked rice. If you add the rice to the hot oil, they might stick to the bottom of the pan so always take them off the flame.
![]()
-
Add a little salt for additional seasoning.
![]()
-
Add coriander for a dash of fresh flavor. It is important to add dhania at this stage only so, you do not have to toss the jeera rice again and again.
![]()
-
Mix gently. Do not stir the rice vigorously or else it will break the grains.
![]()
-
Put the pan back onto the flame and cook it on a high flame for 1 to 2 minutes, while tossing gently but continuously.
-
Add 1 tbsp of melted butter for a beautiful yellowish tinge and shiny texture to zeera rice and mix gently. Our perfect restaurant style jeera rice | jeera pulao | authentic jeera rice | is ready to serve.
![]()
-
Serve restaurant style jeera rice | jeera pulao | authentic jeera rice | hot. Enjoy jeera pulao with dal makhani, dal tadka or dal fry.
![]()