Jeera Red Rice

Photography Credit – Asha Shreedharan


  • 1 cup of red rice
  • 2 tbsp onions
  • 2 pieces of slit green chillies
  • 1 tsp ginger garlic paste
  • 2 bay leaves
  • 1 inch piece of cinnamon
  • 2-3 pieces of cloves
  • 2 pieces of cardamom
  • ½  tsp jeera seeds


Clean, wash and soak red rice in water for 30 minutes. Heat a pan. Add jeera seeds and let them splutter/pop. Add sliced onions and slit green chillies and sauté till onions are transparent. Add ginger garlic paste and fry lightly. Add water (3 times the quantity of rice), salt and bring to boil.

Put the rice in the pot of boiling water. Mix thoroughly and bring to boil. Reduce flame and cook until rice absorbs water.

Add chopped coriander and mint. Seal tightly with a fitting lid and place pot on top of a thick tawa. (To ensure that rice is cooked well, do not place the pot directly on top of the flame/stove.) When steam comes out of the sides of the lid, the rice is done.

Serves 5-6