Jeera Rice (Cumin Rice)
Jeera rice is basmati rice tempered with cumin seeds and whole spices in ghee. It is light, aromatic and the perfect partner for any Indian curry or dal. It is a simple way to turn plain rice into something special in about 25 minutes.
Why You Will Love This Jeera Rice
- Fragrant, fluffy and perfectly separate grains
- Made with only a few pantry ingredients
- Pairs with almost every dal, curry and gravy
Ingredient Notes
Basmati rice: Long, aged grains give the best aroma and texture. Cumin seeds: The star of the dish, which release their flavour in hot ghee. Ghee: Adds richness. Bay leaf, cloves and cinnamon: Optional whole spices for extra fragrance.
Tips for Perfect Rice
Soak the rice and use a 1:2 rice to water ratio for separate grains. Let the cumin seeds sizzle without burning, and do not lift the lid while cooking. Rest the rice for five minutes before fluffing with a fork.
Serving and Storage
Serve hot with dal, rajma, paneer curries or chicken gravies. Leftover rice keeps for two days in the refrigerator and is delicious reheated or turned into fried rice.
Frequently Asked Questions
Do I need to soak basmati rice before cooking?
Soaking for 20 to 30 minutes helps the grains cook evenly and elongate, giving fluffier, separate rice. It is optional but recommended.
What is the right rice to water ratio?
A 1 to 2 ratio of soaked rice to water works well in a pot with a tight lid. Adjust slightly depending on the rice and the pot you use.
Why is my jeera rice sticky?
Too much water, too much stirring or insufficient rinsing can cause stickiness. Rinse until the water runs clear and avoid stirring while it simmers.
Can I make jeera rice in a pressure cooker?
Yes. Temper the cumin in ghee, add the soaked rice and water, and cook for one to two whistles. Let the pressure release naturally.
Can I use oil instead of ghee?
Yes, but ghee adds a nutty aroma that is hard to replace. Use any neutral oil and a small knob of butter for flavour.
Can I store and reheat leftover rice?
Cool it quickly, refrigerate within an hour or two and eat within two days. Reheat until steaming hot.
More Recipes You Will Love
- Dal Makhani: slow-cooked creamy black lentils
- Butter Chicken (Murgh Makhani): creamy tomato curry that pairs with any bread or rice
- Rajma Chawal: kidney bean comfort meal with rice
- Chole Masala (Punjabi Chickpea Curry): tangy, hearty chickpea curry
- 1 cup basmati rice (soaked 20 minutes)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- 1 inch cinnamon stick
- 2 cups water
- Salt to taste
- 1 Rinse the RicePut 1 cup of basmati rice in a bowl and cover with cold water. Swirl gently with your fingers, then pour off the cloudy water. Repeat 3 to 4 times, until the water runs almost clear.Tip: Rinsing washes off the surface starch, which is what makes rice sticky. Handle the long grains gently so they do not break.
- 2 Soak for 20 MinutesCover the rinsed rice with fresh cold water, by about 2.5 cm, and leave to soak for 20 minutes.Tip: Soaking lets the grains absorb water, which helps them cook evenly and stretch to their full length without breaking.
- 3 Drain ThoroughlyTip the soaked rice into a fine sieve and drain thoroughly for 5 minutes, shaking it once or twice so the water runs off. The grains should look swollen and white, and be damp, not dripping.Tip: Drain it well, as leftover soaking water would upset the 1:2 rice to water ratio and make the rice mushy.
- 4 Measure the Water and SpicesWhile the rice drains, measure out 2 cups of water and set out 1 teaspoon of cumin seeds, 1 bay leaf, 2 cloves and a 1 inch (2.5 cm) piece of cinnamon stick next to the stove.Tip: The tempering takes less than a minute, so having everything within reach prevents the spices from burning.
- 5 Heat the GheePlace a heavy-bottomed pot with a tight-fitting lid over medium heat. Add 1 tablespoon of ghee and let it melt and warm for about 1 minute, until it flows easily and starts to shimmer.Tip: A heavy pot spreads the heat and stops the rice from catching on the bottom. Use oil if you want to make it vegan.
- 6 Temper the CuminAdd 1 teaspoon of cumin seeds and let them sizzle for 20 to 30 seconds, until they darken slightly and release a strong, nutty aroma.Tip: The cumin should sizzle straight away when it hits the ghee. If it burns and turns very dark, start again, as burnt cumin tastes bitter.
- 7 Add the Whole SpicesAdd the bay leaf, 2 cloves and cinnamon stick and stir for 20 to 30 seconds, until fragrant.Tip: Whole spices flavour the rice gently and are not meant to be eaten. They can be picked out before serving.
- 8 Fry the RiceAdd the drained rice and fry gently for 1 minute, folding it carefully with a spoon so that each grain is coated in the spiced ghee and begins to look slightly glossy.Tip: Fold gently rather than stirring hard, as the soaked grains are fragile and break easily.
- 9 Add the Water and SaltPour in the 2 cups of water and add about 1/2 teaspoon of salt, or to taste. Give it a single gentle stir to distribute the salt.Tip: Taste the water. It should be pleasantly salty, like light seawater, because the rice will absorb it. Use a 1:2 ratio of rice to water for separate, fluffy grains.
- 10 Bring to a BoilTurn the heat to high and bring the water to a full boil, without stirring any more. You should see bubbles across the entire surface.Tip: Do not stir after this point, as stirring releases starch and makes the rice sticky.
- 11 Cover and Cook on LowCover the pot tightly, turn the heat to its lowest setting and cook for 12 to 15 minutes, without lifting the lid.Tip: Do not lift the lid while cooking, as the steam does the cooking. Opening it lets the steam escape and gives uneven rice.
- 12 Check the RiceAfter 12 minutes, check that the rice is done. All the water should be absorbed, small steam holes should be visible on the surface, and the grains should be tender but separate. Turn off the heat.Tip: If the rice is still hard and the pot is dry, sprinkle 2 tablespoons of hot water over it, cover and cook for 2 more minutes.
- 13 Rest for 5 MinutesLeave the pot covered and undisturbed for 5 minutes, so that the grains finish steaming and firm up.Tip: Resting lets the moisture spread evenly through the rice, so the grains do not clump when you fluff them.
- 14 Fluff and ServeFluff the rice gently with a fork, lifting from the bottom, and pick out the bay leaf, cloves and cinnamon if you like. Serve hot with dal, curry or raita.Tip: Use a fork rather than a spoon, as it separates the grains without breaking them. Jeera rice also reheats well with a sprinkle of water in the microwave.