Jeera Rice Recipe- Coconut Milk & Spice Infused Indian Flavors

Last Updated on 6 months ago by Neha Deshmukh

Jeera Rice Recipe – Coconut Milk & Spice Infused Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Jeera Rice. It’s more than just rice; it’s a fragrant, flavorful journey that always reminds me of family lunches and festive gatherings. This version, infused with coconut milk and a beautiful blend of spices, is extra special. Trust me, once you try it, it’ll become a regular on your table too!

Why You’ll Love This Recipe

This Jeera Rice isn’t your average rice dish. The combination of aromatic spices, creamy coconut milk (or regular milk if you prefer!), and perfectly cooked rice is simply divine. It’s surprisingly easy to make, even for beginner cooks, and it’s incredibly versatile. It’s a fantastic side dish to any Indian curry, dal, or even a simple raita. Plus, the aroma while it’s cooking? Unbeatable!

Ingredients

Here’s what you’ll need to create this flavorful Jeera Rice:

• 1 cup Jeera rice or basmati rice
• 2 cups Water + coconut milk or water + milk
• 1 small piece Cinnamon
• 1 no Cardamom
• 1 no Cloves
• 1 no Bay leaf
• 10 nos Mint leaves
• Few drops Ghee
• 2 tbsp Cooking oil
• ½ tsp Kalpasi/black stone flower
• 1 Big onion
• ½ no Tomato
• 2 nos Green chillies
• ½ to 1 tsp Red chilli powder
• ½ tsp Dhania powder
• 1 tbsp Curd
• 15 nos Mint leaves
• 2 stalks Coriander leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Jeera Rice/Basmati Rice Varieties: I prefer using aged basmati rice for the best fluffy texture. If you can find Jeera rice (which is naturally fragrant with a cumin-like aroma), that’s fantastic too!

Coconut Milk vs. Dairy Milk – Flavor Profiles: Using coconut milk adds a lovely subtle sweetness and richness. But if you’re not a fan, or don’t have it on hand, regular milk works perfectly well. It will give a slightly different flavor, but still delicious.

The Significance of Kalpasi (Black Stone Flower): Don’t skip this if you can find it! Kalpasi adds a unique smoky, earthy flavor that’s characteristic of South Indian cuisine. You can usually find it in Indian grocery stores.

Spice Blend – Cinnamon, Cardamom, Cloves & Bay Leaf: These whole spices are the foundation of the flavor. Don’t be shy with them! They infuse the rice with a beautiful aroma and warmth.

Fresh Herbs – Mint & Coriander: Fresh herbs are essential. They brighten up the dish and add a lovely freshness. Don’t substitute with dried herbs if possible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice gently until the water runs clear. Then, soak it in a mixture of water and milk (or coconut milk) along with the cinnamon, cardamom, cloves, bay leaf, mint leaves, and a tiny drop of ghee for about 10-15 minutes. This helps the rice cook evenly and absorb all those lovely flavors.
2. While the rice is soaking, finely chop your onions, tomatoes, mint, and coriander leaves. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a pressure cooker over medium heat. Add the cinnamon, cloves, bay leaf, and kalpasi. Sauté for about 30 seconds until fragrant.
4. Now, add the chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown and the raw aroma disappears.
5. Add the chopped tomatoes and cook until they become mushy. Stir in the red chilli powder and coriander powder. Cook for another minute or two.
6. Time to add the good stuff! Mix in the chopped mint, coriander leaves, curd, soaked rice (with all the soaking liquid), and a little extra water if needed. Add salt to taste.
7. Close the pressure cooker lid and cook on low flame for one whistle (about 10 minutes). Let the steam release naturally. This is important – don’t force it!
8. Once the pressure has released, open the cooker and fluff the rice with a fork. If the rice seems a little undercooked, add about ¼ cup of water and cook for another whistle.

Expert Tips

• Don’t overcook the rice! Mushy rice is no fun.
• Adjust the water/milk ratio based on your rice variety. Some rice absorbs more liquid than others.
• A pinch of saffron added to the soaking liquid elevates the flavor beautifully.
• Ghee is your friend! A little ghee adds richness and aroma.

Variations

Let’s get creative!

Vegan Jeera Rice: Simply substitute the curd with a tablespoon of lemon juice and use coconut milk instead of dairy milk.

Spice Level Adjustment: If you like things spicy, add an extra green chilli or increase the red chilli powder. For a milder flavor, reduce the chilli powder or omit the green chillies altogether.

Regional Variations: My friend’s grandmother, from South India, always adds a pinch of turmeric for a beautiful golden color. In North India, some people like to add a few fried onions on top for extra crunch.

Festival Adaptations: During Ramadan, this Jeera Rice is often served with Haleem. For Diwali, it’s a perfect accompaniment to a festive thali.

Serving Suggestions

Jeera Rice is incredibly versatile. It pairs beautifully with:

• Any Indian curry (butter chicken, palak paneer, chana masala)
• Dal Makhani or any lentil dish
• Raita (yogurt dip)
• Salna (a South Indian vegetable stew)

Storage Instructions

Leftover Jeera Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for Jeera Rice?

Basmati rice is the classic choice, but Jeera rice works wonderfully too!

Can I make this recipe without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. Just use a little more water and cook on low heat until the rice is tender.

How do I adjust the spice level in this Jeera Rice?

Easily! Add more or less red chilli powder and green chillies to suit your taste.

What is Kalpasi and where can I find it?

Kalpasi (black stone flower) is a unique spice with a smoky flavor. You can find it in Indian grocery stores.

Can I use store-bought biryani masala instead of individual spices?

While you can, the flavor won’t be quite the same. Using individual spices allows you to control the flavor profile and achieve a more authentic taste.

How can I prevent the rice from sticking to the bottom of the pressure cooker?

Make sure to use enough liquid and cook on low heat. A non-stick pressure cooker also helps!

What is the best way to reheat leftover Jeera Rice?

Gently reheat it in the microwave or on the stovetop with a splash of water to restore moisture.

Enjoy making this delicious Jeera Rice! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!