Cumin Rice Recipe

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ByJi-hyun

Cumin rice, also known as Jeera rice, is a simple yet flavorful dish that is a staple in many Indian households. The fragrant aroma of cumin seeds combined with the subtle flavors of basmati rice makes this a perfect side dish for various recipes like curries and gravies. This rice recipe is easy to prepare and is a great addition to your culinary repertoire.

What is Jeera Rice?

Jeera rice, also known as cumin rice, is a popular Indian dish characterized by its aromatic and mildly spiced flavor. The dish is made by cooking basmati rice, cumin seeds (known as “jeera” in Hindi), and other ingredients such as ghee (clarified butter) or oil, salt, and sometimes finely chopped onions. The cumin seeds are typically toasted in hot ghee or oil until they release their distinctive fragrance, which infuses the rice with a warm, earthy flavor.

Jeera rice is a simple yet flavorful dish that is commonly served as an accompaniment to a variety of Indian curries, dals (lentil dishes), and other savory preparations.

Indian Cumin Rice Recipe Ingredients

All you need are a few simple ingredients to make the perfect jeera rice! Gather them up to start cooking!

  • 1 cup long-grain basmati rice
  • 2 cups of water
  • 1 tablespoon butter or ghee (or vegetable oil)
  • 2 teaspoons whole cumin seeds
  • 1 green chili
  • 1 bay leaf
  • 2 tablespoons chopped coriander
  • Salt
  • Black pepper

Jeera Rice (Cumin Rice) Recipe Directions

Cuisine: Indian
Diet: Gluten-Free, Vegetarian
Prep Time: 2 to 5 minutes
Cook Time: 20 minutes

  1. Wash the basmati rice a few times to remove excess starch then soak it in enough water so that the rice is completely soaked. Soak the rice for 30 minutes.
  2. Drain water from the rice and set aside.
  3. Heat butter or ghee in a pan with a tight-fitting lid over medium-high heat.
  4. Add cumin seeds, salt, pepper, bay leaf, and other spices you wish to add. Fry over medium-low heat for 1 to 2 minutes or just until the butter starts to turn golden brown. 
  5. Add the drained basmati rice and chili to the pan and continue to stir. Cook for 2 to 3 minutes over medium heat to toast the rice grains.
  6. Add the two cups of water to the rice in the pan and stir well. Cook the rice, bringing it to a boil then reduce to low heat.
  7. Cover and cook for approximately six minutes until all the water has evaporated and the rice is cooked through.
  8. Turn off the heat and let the rice rest for 5 more minutes.
  9. Check if any water remains in the pot. If there is water, boil it off over medium heat once more but do not stir the rice as the excess water evaporates.
  10. Fluff the cooked rice with a fork. 
  11. Top with coriander. Add more salt according to your taste.
  12. Serve hot.

Recipe Tips

  • This jeera rice recipe uses basmati rice but you can also cook it with brown rice.
  • Jasmine rice also works well for cumin rice. Using jasmine rice will add a slightly floral aroma to the resulting dish.
  • The perfect rice-to-water ratio for this recipe is 1:2 where 1 cup of rice equals 2 cups of water.
  • You can also cook this recipe in a traditional pressure cooker or an Instant Pot. If you’re cooking it with a regular pressure cooker, just follow the steps in the recipe but change the rice-to-water ratio and use 1.5 cups of water for every cup of rice you use. Let it boil on medium-high heat for two whistles. If you’re using an Instant Pot, use the sauté mode and follow the instructions in the recipe. Cook the rice by selecting Manual and set the timer for 4 minutes. Once the beeper goes off, let the pressure release naturally for 8 minutes. After 8 minutes, vent to release the pressure manually.
  • You can also cook Cumin Rice in a rice cooker. Cook the cumin seeds in butter over medium heat using a stove. Stir, making sure that it won’t burn. Put your rice in the rice cooker’s inner pot, add the cumin seeds, water, salt, pepper, and your preferred spices. Press the cook button on your cooker and let it boil automatically.
  • Fry the drained rice before adding the water to the pan to give it a smokey flavor.
  • The prep time for this recipe is 2 to 5 minutes. As for the recipe cooking time, it can take from 10 to 20 minutes depending on the method you use.
  • Don’t let the cumin seeds and butter burn when you’re cooking them. Make sure that you switch from medium-high heat to medium-low heat once you add the cumin seeds. 
  • You can swap the water and salt with chicken broth or stock. Use low-sodium ones if you want to avoid salt. 
  • Lower the amount of salt in this rice recipe by seasoning it just according to your taste.
  • Aside from bay leaf, other whole spices that you can stir in this recipe are cinnamon sticks and cloves. 
  • Ground cumin isn’t really recommended to make jeera rice as it could overpower the entire dish. Look for cumin seeds instead.
  • If you have precooked rice, you can use it to make a fried rice cumin recipe! Simply toss in your rice, cumin, and some spices in a pan, stir-fry it, and you’ve got yourself a good meal.

Final Note

You can certainly make restaurant-style jeera rice at home. Cumin rice or jeera rice is a versatile meal that pairs wonderfully with a variety of Indian recipes such as curries, dal, or even a simple yogurt raita. The fragrant and mildly spiced profile of Cumin Rice makes it a delightful addition to any meal. Try cooking this great recipe for a delicious and aromatic cumin rice that will surely become a favorite in your household.

Tired of a boring, plain rice dish and want to elevate your dinners? We’ve got an abundance of recipes for you in our collection.

Hailing from California, USA. Ji-hyun is a Korean American 🇰🇷🇺🇸 with two growing boys who eat their weight in rice each week. After graduating UCLA & becoming a mom she started We Know Rice as a guide for all the students and moms out there looking to cook healthy and filling meals.