Jeera rice is a classic Indian rice recipe flavoured with cumin. This recipe has an exotic flavour of ghee too. Jeera rice is a versatile recipe that goes best with any Indian curries and dals. Don't laugh at me for sharing a recipe that is 'too simple', as simple is sometimes tricky too.
Do you see the texture of the rice here? It's not overly greasy or undercooked. I am talking about the perfect jeera rice, that is steamed and has a perfect texture.
Jeera Rice Basics
Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish.
It is believed that Jeera rice recipe is inveted by mughals. Mughals were fond of rice recipes, because of which cooks worked to invent new rice recipes as well as did experiments with tradition old recipes. Jeera rice recipe is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family.
Ingredients
Jeera rice requires a few simple ingredients. Ghee, whole spices (bay leaf, cinnamon), jeera (or cumin seeds), basmati rice and freshly chopped coriander. These are the very basic ingredients you can get anywhere.
Rice to water ratio for Jeera rice
The perfect rice to water ratio for jeera rice is 1:2. This means for every cup of rice, you need approx two cups of water. This rice to water ratio ensures that the rice is cooked just right - where every grain is fluffy and separate from each other.
For this recipe, I recommend using really good quality basmati rice. I used Daawat's Basmati Rice which is aged for two years, and smells amazing!
Reasons to love this recipe,
- Super easy to prepare
- Rich recipe (that is perfect for your parties)
- So flavorful
- Super versatile recipe(that goes best with almost every indian curries and dals)
- Made with 6(six) ingredients only
How-to (with pictures)
Wash the basmati rice and then soak it in enough water. Soak the rice for at least 30 minutes.
Drain all the water from the rice.
Heat ghee in a kadai. Also add a bit of oil along with ghee(Ghee burns quickly so oil will help to maintain the temperature).
Add cumin, bay leaf and cinnamon. Add curry leaves and saute for a while.
Add drained rice and Saute the rice in the pan for two minutes on a medium flame.
Add 1 + 1/4 water first. Add salt to the rice and mix well.
Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately seven to eight minutes, till all the water has evaporated.
Check the rice is cooked or not. if it requires a bit more time then add 1/2 cup of water and cook on high flame for 3 to 4 minutes.
Garnish with chopped coriander and serve hot.
Watch us making🎥
FAQs
Jeera rice can turn sticky if too much water is used, the rice is overcooked, or it is not soaked and properly drained before cooking. Using aged basmati rice helps keep the grains separate.
A common rice-to-water ratio for jeera rice is 1 cup rice to 2 cups water, though it may vary slightly depending on the rice brand and cooking method.
Yes, soaking basmati rice for at least 20 to 30 minutes helps the grains cook evenly, become longer, and stay fluffy after cooking.
Yes, jeera rice can be made with oil instead of ghee. However, ghee gives it a richer aroma and restaurant-style flavor.
Restaurants usually use aged basmati rice, rinse and soak it well, sauté the rice in ghee with cumin, and cook it carefully without over-stirring.
Jeera rice pairs perfectly with dal makhani, rajma, paneer butter masala, chole, curry dishes, and raita. I even like jeera rice with tofu curry.
Yes, jeera rice can be made in a pressure cooker or Instant Pot by adjusting the water quantity and cook time accordingly.
Store leftover jeera rice in an airtight container in the refrigerator for up to 3 days. Reheat with a sprinkle of water to restore softness.
Recipe
Jeera rice recipe
Equipment
Ingredients
- 1 cup Basmati rice
- 1 cup water , to soak rice
- 1 tablespoon ghee / clarified butter
- 1 teaspoon oil
- 1 tablespoon cumin
- 5 to 6 curry leaves
- 1 inch cinnamon
- 1 bay leaf
- 1 + ¼ + ½ cup water, to cook rice
- fresh coriander, garnishing
- salt to taste
Instructions
- Wash the basmati rice and then soak it in enough water. Soak the rice for at least 30 minutes1 cup (185 g) Basmati rice, 1 cup (236.59 ml) water
- Drain all the water from the rice.
- Heat ghee in a kadai. Also add a bit of oil along with ghee(Ghee burns quickly so oil will help to maintain the temperature).1 tablespoon ghee / clarified butter, 1 teaspoon oil
- Add cumin, bay leaf and cinnamon. Add curry leaves and saute for a while.1 tablespoon cumin, 1 inch cinnamon, 1 bay leaf, 5 to 6 curry leaves
- Add drained rice and Saute the rice in the pan for two minutes on a medium flame.
- Add 1 + 1/4 water first. Add salt to the rice and mix well.salt to taste, 1 + ¼ + ½ cup (295.74 ml) water
- Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately seven to eight minutes, till all the water has evaporated.
- Check the rice is cooked or not. if it requires a bit more time then add 1/2 cup of water and cook on high flame for 3 to 4 minutes.
- Garnish with chopped coriander and serve hot.fresh coriander
Notes
- Check FAQs and other section for more details.
I absolutely love jeera rice.. this look PERFECT Priya!!
Thanks a lot arpita 🙂
Simply delicious. We actually always have Jasmine rice and Japanese sushi rice and glutinous rice on hand but need to get basmati as it is so light and fluffy. Do you make your own ghee and how long will it keep? Super delicious recipe!
Thanks a lot bobbi 🙂
Priya, your Jeera rice cooking lesson is excellent. I love Jeera rice as the fragrance brings back fond food memories of eating it in Kolkata whit my dear friends. We have a lovely bag of Pakistan Basmati rice looking for a good recipe, so we're set. Now I must put on a pot of dal to go with it.
Thanks a lot ron 🙂 let me know how it turns out..
I love how detailed you went with this basic yet tricky rice preparation. It's beautifully written.
I love how detailed you went with this basic yet tricky rice preparation. It’s beautifully written.
Awww , Thank you so much kankana ..:)
Cooking perfect rice isn't easy, and this does look perfect Priya! Rice is a favorite side dish for me so I'd love to try this.
Thank you marcie 🙂 do try and let me know ..
I totally know what you mean about mushy rice...it's the worst! Great tips here about keeping each grain of rice separate. I love jeera rice whenever we go out to get Indian food, but I've never made it at home. I'll have to save this recipe for sure!
I am so glad to know that you love jeera rice too:) incase of trying, let me know