Jeera Rice (Indian Cumin Rice)

Name: Jeera Rice (Indian Cumin Rice)
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 cup - Long grain White basmati rice; 1 tsp - Salt or to taste; 1 tsp - Cumin seeds; 1/2 tsp - Roasted cumin seeds powder (For recipe check the FAQs above the recipe card); 1 ½ tbsp - Ghee; 2 - Cardamom pods; 3 - cloves; 1 bay leaf; 1 inch - cinnamon stick

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Looking for a Fluffy, perfect and 100% fail-proof Jeera rice recipe?

You are at the right place. This recipe makes the perfect restaurant-style jeera rice.

The recipe is simple to make with very few ingredients but it is full of flavors. It takes few minutes to cook it in the Instant pot as well as on the stovetop.

Jeera rice in a white bowl, dal tadka on side

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What is Jeera Rice?
Ingredients required
Soaking rice or no-soaking rice
Water to rice ratio
Step by step process
Notes, pro-tips, and quick FAQs
More rice recipes
Jeera Rice (Indian Cumin Rice)

What is Jeera Rice?

Jeera refers to cumin seeds in Hindi, the Indian language. As cumin seeds are used predominantly to make this rice recipe, it is known as Jeera rice.

Jeera rice, also known as cumin rice by non-natives, is a popular and flavored Indian rice dish prepared by cooking basmati rice, cumin seeds, ghee, and other fragrant whole spices.

You would always find it on the menu of any Indian restaurant. It is one of the most ordered items on the menu.

It’s also a great pairing for almost any Indian curry, dal, or stews. I love to eat jeera rice with cucumber raita too.

It’s gluten-free, nut-free, soy-free, and can be made vegan!

It is also a great way to use leftover rice. And therefore if you are hosting a party, you can make the rice a day before and saute it with cumin, ghee, and other whole spices the time you want to serve it.

Ingredients required

Rice - You will need good quality long grain basmati rice. My favorite rice brand is Dawaat and Tilda. Basmati rice gives great-tasting rice. Yes, you can use any rice to make this dish. Even brown rice can be used, but make sure to adjust the amount of liquid and time of cooking with other rice varieties.

Jeera (Whole Cumin seeds) - The hero of the recipe. This recipe uses a good amount of jeera that adds a delicious taste to this rice recipe.

Bhuna jeera powder - On top of cumin seeds, I also add some roasted cumin powder. It gives a nice aroma and great flavors. Do not skip it.

Ghee – To make it vegan, use oil. Ghee gives the best flavor to the dish.

Whole Spices – cardamom, cloves, peppercorn, cinnamon, and bay leaves are also added in this recipe which gives a very nice flavor to the jeera Rice.

Cilantro - add some chopped cilantro for extra freshness and garnishing.

On top of all, you can also sprinkle some fried onions/Barista, it tastes awesome. Sprinkle them just before serving so that they retain their crunch.

Soaking rice or no-soaking rice

I prefer soaking rice first and then cooking it. Soaking rice speeds up the cooking by kick-starting the absorption of water before cooking them. With soaking, you will get fluffy rice and every grain separates.

There is also a health benefit for soaking the rice before cooking them. It improves digestibility as the gas-causing enzymes released in soaked water.

As per my favorite Indian nutritionist Rujuta Diwekar, soaking rice assimilates its nutritional qualities. That means it helps the gastrointestinal tract better absorb vitamins and minerals from the rice.

It doesn't mean you cannot make jeera rice without soaking. You can make rice without soaking too. You have to increase the amount of water a bit. I have shared both the methods in the recipe card.

Water to rice ratio

The rice to water ratio always depends on the quality of rice that is used and the method of cooking them.

In pan or pot – If making this rice on the stovetop in a pan, use a 1:2, rice to water ratio.
Instant pot – If making it in an instant pot, then reduce the water. The ratio of rice to water in an Instant pot is 1:1.25.
In stove-top presser cooker - If making in the stovetop pressure cooker, the ratio of rice to water is 1:1.5.

The above water to rice ratio was for soaked rice. For no-soak rice, you need to increase the water quantity a bit.

Step by step process

Pre-prep

Wash the basmati rice 2 to 3 times or until the water turns clear. Drain all the water.

Now add 2 cups of water and soak the rice for 15-20 minutes.

Once soaked, drain all the water in a strainer. Make water there is no water left. Keep it aside.

Collage of washing and soaking basmati rice

Jeera rice on stovetop in pan/pot

Heat ghee in a pan. Add bay leaf, cardamom, cinnamon, cloves, peppercorn, and cumin seeds. Saute it for few seconds on high to medium flame.

Reduce the flame to low. Add drained rice and sauté for a minute. Use a wooden spoon or spatula for stirring. DON'T stir continuously, stir once or twice.

Add 2 cups water, salt, and roasted cumin powder. Stir well and make sure nothing is stuck in the bottom. Now increase the flame to medium heat.

Bring the rice to a quick boil. Cover and cook for approximately 7 to 8 minutes, till all the water, has evaporated and the rice is cooked through.

Open the lid and check the rice by pressing the grain between the index finger and thumb. The rice should be al-dente, not mushy.

Switch off the flame, take the rice out from the stove, cover the rice with lid and let the rice rest for 5 to 10 minutes.

Now sprinkle cilantro and fluff the rice using a fork.

collage of cooking jeera rice on stove top

Serve hot with dal fry or any curry. Enjoy!

(Note – Instant pot method and stove top pressure cooker method is given in recipe card down below.)

Notes, pro-tips, and quick FAQs

Use very good quality basmati rice to make this dish.
Always rinse the rice before soaking and cooking. Rinsing rice removes some starch from the grains and does not allow them to stick after cooking.
I would highly recommend not skipping the soaking step. This step also makes a huge difference in the final result. Soaking rice ensures that the grains expand and cook well.
If you are going to skip soaking the rice step, use ¼ cup more water.
Using a strainer, drain the water completely once the rice is soaked.
Do not stir the rice too much while cooking. It will break the grains.
While stirring the rice, use a fork or wooden spoon/spatula only. Don't use a metal spoon, the rice may break.
After the rice is cooked, make sure to rest it for 5-10 minutes before fluffing it with a fork.
The rice to water ratio is really important to get the perfect fluffy jeera rice.
The cumin seeds and the whole spices have to crackle and smell aromatic before you add other ingredients.
I have added one Secret ingredient - Roasted cumin powder. It gives a unique flavor and fragrance to jeera rice. So make sure to not skip this.

How to Store?

Cumin Rice will last in the fridge for a good 3 to 4 days when stored in an airtight container. I wouldn't recommend freezing them. It changes the texture of the rice.
For re-heating – If you feel it has become a little dry while refrigerating, sprinkle 1 or 2 tablespoon water on top, mix, and heat either on the stovetop or in the microwave.

Why does my rice come out mushy?

The reason could be the age and brand of the rice. It may need less or more water.

How to make it in Rice Cooker?

To make it in a rice cooker, add water and rice to the pot of the cooker. Make a tadka over the flame and pour it over the rice. Then press the rice button and cook them.

Is it vegan?

This recipe is not vegan as I have used ghee for frying the spices. To make it vegan, replace the ghee with oil.

How to make this jeera rice with Leftover Rice

Heat ghee in a pan. Add bay leaf, cardamom, cinnamon, cloves, peppercorn, and cumin seeds. Saute it for few seconds on high to medium flame.
Now add 2 to 2.5 cups cooked rice, salt, and roasted cumin powder.
Stir well and cook for about 1 to 2 minutes or until everything is well combined.
Add cilantro, mix, and switch off the flame.
Serve hot with any curry or dal.

This recipe uses roasted cumin powder (bhuna jeera powder). Can you please share the recipe?

Heat a skillet or tawa over low heat and dry roast the cumin seeds for 5-10 minutes, stirring occasionally, until the color of the cumin changes to a dark brown.
Turn off the flame and allow them to cool down.
Place the roasted cumin into a blender jar and blend until smooth.
Store in an airtight jar.