Jeera Rice is a popular Indian rice recipe made with aromatic basmati rice and roasted cumin seeds. It is a staple food in North India and is often served with curries, dals, and other gravies. Indian Cumin Rice is not only delicious but also easy to make.
Jeera Rice has a comforting, warm, and earthy flavor that is reminiscent of traditional Indian cooking. It has subtle yet distinct flavor profile that is primarily dominated by the aroma and taste of cumin seeds (jeera). The long grain Basmati rice adds a slightly nutty and fragrant undertone to the dish.
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Recipe Highlights
- Vegan
- Gluten free
- Flavorful side dish
- Easy To Customize
The well-balanced flavor profile of Jeera rice is not overpowering yet distinctive enough to be enjoyed on its own or as an accompaniment to spice rich and full bodied Indian curries and gravies.
This recipe is easy to customize. I always add other warming spices like whole black peppercorn, cloves, cinnamon, and star anise to further enhance the flavor. You can also add vegetables like peas, carrots, or onions to make it a one-pot meal.
I am including instructions to make Cumin Rice on Stove top. I also prefer to make Instant Pot Jeera Rice as it is very effortless and can be done without much of monitoring.
Ingredients
- Rice: Long grain Basmati rice is the Best choice for the restaurant style jeera rice recipe. You can use other variety of rice but texture and fluffiness will differ significantly.
- Oil : I use neutral oil for cooking. So olive oil or avocado oil is best option. Traditionally, ghee ( clarified butter) was typically used. You can use vegan butter as an alternative.
- Cumin Seeds: Whole brown cumin seeds add a nutty aroma and flavor to the dish when tempered in the warm oil.
- Salt : This rice is lightly salted. Use kosher salt or Himalayan Pink salt for earthy flavors.
- Optional Whole Spices: A variety of whole warming spices add additional rich flavors to this dish. Whole black pepper corns, Bay leaf, cinnamon stick, cloves, green cardamom, and star anise are my favorites.
How to Make Instant Pot Jeera Rice
Rinse the rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes. Drain the water and set the rice aside.
Start the Instant Pot on Saute Mode. Once it displays HOT , add oil. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
Add the rice and fry for a few minutes until the rice grains start to turn opaque.
Add water and salt to taste. Stir well and bring the water to a boil. Cancel Saute. Close the lid. Set the valve to sealing. Press RICE setting and let Instant Pot make the rice.
Once it’s done cooking, wait for 5 minutes on Keep Warm setting and then do a quick pressure release. Open the lid. Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
How to Make Stove Top Jeera Rice
Rinse the rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes (optional) . Drain the water and set the rice aside.
Heat oil in a pan on medium heat. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
Add the rice and fry for a few minutes until the rice grains start to turn opaque. Add water and salt to taste. Stir well and bring the water to a boil.
Reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 15-18 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the rice sit for 5 minutes. Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
Pro Tips
You can make perfectly fluffy and fragrant Jeera Rice every time. Here are some important tips
- Use good quality Long Grain Basmati rice: The key to making fluffy and fragrant Jeera Rice is to use good quality Basmati rice. Soak the rice in water for 20-30 minutes before cooking to help the grains expand and become fluffy.
- Proper ratio of rice to water: To make perfectly cooked Jeera Rice, it’s important to get the ratio of rice to water right. Use 1.5 cups of water for every 1 cup of rice. This ratio may vary slightly depending on the type of rice you use, so adjust accordingly.
- Temper the spices: The spices used in Jeera Rice are tempered in hot oil to release their flavors. Make sure the oil is hot before adding the cumin seeds, cardamom pods, and bay leaf. Fry them for a few seconds until fragrant, but be careful not to burn them.
- Fluff the rice with a fork: Once the rice is cooked, use a fork to fluff the rice and separate any clumps. This will help to distribute the spices evenly and create a fluffy texture without breaking the morsels.
- Let the rice rest: After the rice is cooked, let it rest for a few minutes before fluffing it with a fork. This will help the rice to absorb any remaining moisture and become fluffier.
Storing and Reheating
Store in an airtight container: Once the Jeera Rice is cooked and cooled to room temperature, transfer it to an airtight container. This will prevent the rice from drying out and keep it fresh for longer.
Refrigerate: If you plan to store the Jeera Rice for a few days, keep it in the refrigerator. Cooked rice can be stored in the refrigerator for up to 4-5 days.
Freeze: If you want to store the Jeera Rice for an extended period, you can freeze it. Transfer the cooked and cooled Jeera Rice to a freezer-safe container and freeze for up to 1 month.
Reheat: To reheat the Jeera Rice, place it in a microwave-safe dish and sprinkle a few drops of water over it. Cover the dish with a lid or plastic wrap and microwave on high for 1-2 minutes until the rice is heated through. Alternatively, you can reheat the rice in a pan on the stove by adding a little water and heating it on low heat until the rice is warm.
Serving Suggestions
Serve with Dal: Jeera Rice pairs well with a variety of lentil dishes such as Dal Makhani, Spinach Dal, or Dal Fry. The combination of Jeera Rice and dal is a classic and comforting Indian Soul Food.
Pair with Various Curry Recipes : You can also serve Jeera Rice with a side of dry curries such as Bhindi Fry, Indian Cabbage Stir Fry, or Baingan Bharta. It is a great side for gravy based curries like Chana Masala , Rajma Masala , Aloo Matar or Punjabi Kadhi Pakora.
Accompany with Meat dishes: Jeera Rice is a great side dish to serve with meat and egg dishes such as Instant Pot Egg Curry, Butter Chicken, Chicken Tikka Masala, or Lamb Rogan Josh. The mild and fragrant flavor of Jeera Rice complements the bold and spicy flavors of the meat dishes.
Add Raita: To balance the flavors and add some freshness, serve Jeera Rice with a side of Raita. Raita is a yogurt-based dip that can be made with cucumber, tomatoes, onions, or boondi. It helps to cool down the palate and add a tangy flavor to the meal.
Enjoy on its own: Jeera Rice can also be enjoyed on its own as a simple yet flavorful meal. You can garnish it with some chopped coriander leaves and serve it with a wedge of lemon to add some brightness to it.
Other One Pot Rice Dishes
- Vegan Enchilada Rice
- Lemon Turmeric Rice
- Instant Pot Cilantro Lime Brown Rice
- Moong Daal Khichadi
- Thai Curry Fried Rice
- Instant Pot Vegetable Fried Rice
Jeera Rice ( Cumin Rice) is a popular Indian rice dish made with Basmati rice and roasted cumin seeds (jeera). It is a staple food in North India and is often served with a variety of Indian curries, dals, and other gravies.
Use long grain basmati rice. Use 1.5 cup water to make 1 cup rice. After rice is done cooking, let it sit for 5 minutes before fluffing it with fork.
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Jeera Rice – Indian Cumin Rice
Equipment
Ingredients
- 1 cup Long grain Basmati Rice
- 1.5 cups Water for cooking
- 1 Tablespoon Oil
- 1 teaspoon Jeera Cumin Seeds
- ¼ teaspoon Salt
Optional Whole Spices
- 1 Bay-leaf
- 1 inch Cinnamon Stick
- 4-5 Cloves
- 4-5 Black Peppercorns
- 4-5 Green Cardamom Pods
Instructions
Prepare Rice
- Rinse the rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes ( Optional) . Drain the water and set the rice aside.
How to Make Instant Pot Jeera Rice
- Start the Instant Pot on Sauté Mode. Once it displays HOT , add oil. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf , is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
- Add the rice and fry for a few minutes until the rice grains start to turn opaque. Add water and salt to taste. Stir well and bring the water to a boil.
- Cancel Saute. Close the lid. Set the valve to sealing. Press RICE setting and let Instant Pot make the rice. Once it’s done cooking, wait for 5 minutes on Keep Warm setting and then do a quick pressure release. Open the lid.
- Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
How to Make Jeera Rice on Stove
- Heat oil in a pan on medium heat. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
- Add the rice and fry for a few minutes until the rice grains start to turn opaque. Add water and salt to taste. Stir well and bring the water to a boil.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 15-18 minutes or until the rice is cooked and the water is absorbed.
- Turn off the heat and let the rice sit for 5 minutes. Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
Notes
- Proper ratio of rice to water: To make perfectly cooked Jeera Rice, it’s important to get the ratio of rice to water right. Use 1.5 cups of water for every 1 cup of rice. This ratio may vary slightly depending on the type of rice you use, so adjust accordingly.
- Temper the spices: The spices used in Jeera Rice are tempered in hot oil to release their flavors. Make sure the oil is hot before adding the cumin seeds, cardamom pods, and bay leaf. Fry them for a few seconds until fragrant, but be careful not to burn them.
- Fluff the rice with a fork: Once the rice is cooked, use a fork to fluff the rice and separate any clumps. This will help to distribute the spices evenly and create a fluffy texture without breaking the morsels.
Nutrition
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