Aromatic, buttery, and bursting with cumin flavor!
Do you love restaurant-style Jeera Rice? With a generous tempering of pure ghee, heaps of cumin seeds, fresh curry leaves, and fluffy cooked rice, you can easily recreate that signature restaurant magic right in your own kitchen.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 45 | g | Ghee (clarified butter, approx. 3 tbsp) |
| • | 15 | g | Cumin seeds (jeera, approx. 3 tbsp) |
| • | 2 | sprigs | Fresh curry leaves |
| • | 500 | g | Steamed rice or leftover cooked rice |
| • | 5 | g | Salt, to taste |
| • | 15 | g | Fresh coriander leaves, finely chopped |
Method / Instructions
- 1. Temper Ghee & Cumin: Heat 3 tbsp of pure ghee in a non-stick pan or kadhai. Add a generous 3 tbsp of cumin seeds and let them sizzle and roast nicely in the ghee.
- 2. Add Curry Leaves: Drop in fresh curry leaves and allow them to crackle and release their wonderful aroma into the hot ghee.
- 3. Toss Rice: Add steamed or leftover cooked rice along with salt to taste. Toss and mix thoroughly on medium-high heat until every grain is coated and fragrant.
- 4. Garnish & Serve: Garnish with finely chopped fresh coriander leaves, give it one final toss, and serve hot restaurant-style Jeera Rice. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 210 Kcal |
| πͺ Protein | 3.5 g |
| πΎ Carbohydrates | 32.0 g |
| π₯ Total Fat | 8.5 g |
| π§ Saturated Fat | 5.0 g |
| π± Dietary Fibre | 1.2 g |
| π¬ Total Sugars | 0.5 g |
| π§ Sodium | 280 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Using a generous amount of pure ghee and roasting the cumin seeds thoroughly builds the authentic restaurant-style aroma.
Tips & Tricks
- Leftover cooked rice works wonderfully in this recipe as the grains are usually firm and separate easily when tossed.