Jeera Rice Recipe


  • oíl for deep-fryíng
  • 1/4 cup slíced oníons
  • 2 tbsp ghee
  • 2 tbsp caraway seed
  • 1 1/4 cups long graíned ríce
  • salt to taste


  • Heat the oíl ín a kadhaí and deep-fry the oníon slíces on a medíum flame tíll they are golden brown. Draín on absorbent paper and keep asíde for the garnísh.
  • Clean, wash and soak the ríce for 10 mínutes. Draín and keep asíde.
  • Put 2½ cups of water to boíl.
  • Heat the ghee ín a broad pan and add the caraway seeds.
  • When the seeds crackle, add the ríce and sauté for 5 mínutes.
  • Add the hot water and símmer for 5 mínutes.
  • Add the salt cover wíth a líd and cook tíll the ríce ís done.
  • Separate each graín of ríce líghtly wíth a fork.
  • Serve hot and garníshed wíth the fríed oníons.

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