Basmati rice 2 cups washed and soaked for about an hour

Cashew 1/4th of a cup

Raisins 1/4th of a cup

Bay leaf 1 or 2

Cinnamon 1″ stick

Cardamom 4 or 5

Cloves 4 or 5

Black cardamom 1

Cumin seeds 1 tbsp

Salt as per taste

Sugar as per taste

Oil 1 tbsp

Ghee 1/2 tbsp


  • Drain the water from the soaked rice and let the rice dry a little
  • Heat oil in a heavy bottomed saucepan at medium flames and temper it with the whole spices
  • Then add the cashew nuts and saute for few seconds. Do not let the nut turn brown
  • To this, add the rice and mix well. Keep on stirring till the rice turns glazy
  • Then add the raisins, mix well and add 4 cups of water. Give a good mix and increase the flames to maximum. Do not stir
  • Once the water starts boiling, reduce the flames to minimum, add salt and sugar, stir a little and cover and cook for about 8 to 10 minutes or until  no water is visible but rice is little wet.
  • open cover add the ghee and gently stir a little. Again cover and cook at minimum flames for another 3 to 5 minutes
  • Then open the cover and check the rice. By this time water will completely dry up and the rice will get perfectly cooked
  • Your Jeera rice is ready to be served. Pair it with a side dish of your choice and enjoy.