Fluffy, soft, and simple jeera rice. An easy one pot dish packed full of flavor.
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Jeera rice is also known as cumin rice. It is a dish originating from India. It’s fragrant, slightly spicy, fluffy, and so easy to make.
Jeera rice is perfect for lunch or dinner, or even to bring in a lunch box.
This jeera rice recipe can be made with a handful of ingredients, most of which you may already have in your pantry.
The spices in this rice are perfectly balanced by the plain basmati rice.
This means the spices are not overpowering, creating a delicious dish. Jeera rice can be eaten on its own or served with curry or dal.
This recipe for making jeera rice is for the stovetop.
A Bit About Jeera
The word jeera translates to cumin from the Indian language. It is the main ingredient in this easy rice recipe, hence the name, Jeera (or cumin) rice.
Cumin typically comes in seed form or ground into a powder. It is a spice.
When used in cooking, it gives a earthy and warm flavor to the dish. It’s great to use in curries, soups, stews, and even meat dishes.
Cumin seeds come from the herb Cuminum Cyminum, which is a plant from the parsley family.
By using cumin in rice, it adds both texture and flavor. It also adds a pop of color to the rice.
Why You'll Love This Recipe
- This cumin rice recipe is a one pot dish that is quick and easy to make.
- Most of the ingredients needed for this jeera rice recipe you may already have in your pantry.
- Perfect to eat on its own or as a side dish.
- Jeera rice is great for lunch or dinner.
- This jeera rice recipe is gluten free.
Cost To Make
Estimated cost = $3.15, or $0.79 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter or ghee
- Bay Leaf
- Green Cardamom Pods
- Cinnamon stick
- Cloves
- Ground Nutmeg
- Cumin seeds (jeera seeds)
- Green or red chilli: If you want your rice to be less hot in terms of spice, deseed your chilli.
- Basmati Rice: Soak your basmati rice for at least 20 minutes before you cook it. By soaking the rice before cooking, it makes the rice soft and fluffy.
- Water
- Salt
Instructions
Step One: In a small bowl, rinse the rice until the water runs clear. Then soak the rice in water for at least 20 minutes. Completely drain the rice after soaking. Set aside.
Step Two: In a medium sized pot, heat the butter over low to medium heat. Sauté the bay leaf, cardamoms, cinnamon, cloves, and nutmeg for 2 to 3 minutes.
Step Three: Add the cumin seeds, and chili until they begin to sizzle. This may take 2 to 3 minutes.
Step Four: Place soaked and drained rice in the pot and fry for 3 to 4 minutes.
Step Five: Add water and salt. Stir until combined. Taste for salt, if you find it lacking, you can add more now.
Step Six: Bring the water to a boil over high heat. Once boiled, reduce the temperature to low and cover. Cook simmering for 25 minutes.
Step Seven: Turn off heat and rest rice covered for 10 minutes. By allowing the rice to rest, it keeps cooking even off the heat.
Step Eight: Fluff the rice with a fork or spoon. Remove spices. Garnish with coriander leaves or parsley if desired and serve.
Tips for Success
It is important to soak your rice. This will make your cooked rice fluffy and soft. If you don’t soak your rice, you could end up with gritty and hard rice.
Storage
Store any leftover jeera rice in an air tight container in the fridge for 1 to 2 days. One way you can reheat your jeera rice is by using the microwave.
FAQ
Yes, this recipe for jeera rice is gluten free.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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Recipe
Jeera Rice
Ingredients
- 2 tablespoons (35 grams, 1.25 ounces) butter or ghee
- 1 bay leaf
- 3 green cardamom pods
- 1 to 2 inch (2.54 cm to 5.08 cm) cinnamon stick
- 3 cloves
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoons cumin seeds (jeera)
- 1 green or red chili slit and deseeded, chopped fine, optional
- 1 cup (200 grams, 7.05 ounces) basmati rice
- 1 ½ cups water
- ¾ teaspoon salt or to taste
Instructions
- In a small bowl, rinse and then soak the rice in water for at least 20 minutes. Completely drain the rice after soaking. Set aside.
- In a medium sized pot, heat the butter over low to medium heat. Saute the bay leaf, cardamoms, cinnamon, cloves, and nutmeg for 2 to 3 minutes.
- Add the cumin seeds, and chili until they begin to sizzle. This may take 2 to 3 minutes.
- Place soaked and drained rice in the pot and fry for 3 to 4 minutes.
- Add water and salt. Stir until combined. Taste for salt, if you find it lacking, you can add more now.
- Bring the water to a boil over high heat. Once boiled, reduce the temperature to low and cover. Cook simmering for 25 minutes.
- Turn off heat and rest rice covered for 10 minutes.
- Fluff the rice with a fork or spoon. Remove spices. Garnish with chopped coriander leaves or parsley if desired and serve.
Notes
- It is important to soak your rice. This will make your cooked rice fluffy and soft. If you don’t soak your rice, you could end up with gritty and hard rice.
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