Jeera Rice Recipe (Cumin Basmati Rice)
Jeera rice is basmati rice cooked with toasted cumin seeds and a little ghee. It is the simple, fragrant side that goes with almost every daal and curry.
This version gives separate, fluffy grains with a reliable water ratio.
Why you will like this version
- Fluffy, separate grains.
- Ready in 45 minutes, including soaking.
- Goes with every daal and curry.
What is jeera rice?
Jeera means cumin. The seeds are sizzled in ghee, then the rice is added and cooked in water until fluffy.
Ingredients that matter
- Basmati rice: aged long grain, washed until the water runs clear and soaked for 20 minutes.
- Cumin seeds: fresh seeds give the best aroma.
- Ghee or oil: adds flavor and keeps the grains separate.
Tips for fluffy rice
- Use 1 1/2 cups water for every cup of soaked rice.
- Do not stir once it is covered.
- Rest for 5 minutes before fluffing.
Jeera Rice Recipe
Ingredients
Method
- Drain the soaked rice well.
- Heat the ghee in a pot. Add the cumin seeds and bay leaf and let them sizzle for 30 seconds.
- Add the rice and fry gently for 1 minute.
- Add the water and salt and bring to a boil.
- Cover tightly, reduce the heat to the lowest and cook for 12 to 15 minutes. Rest for 5 minutes, then fluff with a fork and serve.
Notes
Total time includes 20 minutes soaking.
Frequently asked questions
What is the water ratio?
1 1/2 cups water for each cup of soaked basmati rice.
Do I need to soak the rice?
Soaking for 20 minutes helps it cook evenly and stay long.
What goes well with it?
Daal, chicken karahi, butter chicken or any curry.
