Cumin Rice (Indian Jeera Rice)

Jeera rice, also known as cumin rice, is a fragrant and one of the easiest flavored rice recipes, whereas basmati rice is flavored with ghee, cumin seeds, and other spices to create a delicious and versatile side dish that can complement a variety of meals.

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What is Jeera Rice?

It gets an extra flavor boost from spices like cloves, star anise, and cinnamon. This aromatic side dish pairs perfectly with other Indian foods such as chicken tikka masala, kidney bean curry, or your favorite. It’s simple to make and is a common part of daily meals in many Indian homes.

Jeera (Cumin) Rice Ingredients

Here are the ingredients for jeera rice. Refer to the recipe card at the bottom of the post for precise measurements.

• Basmati Rice: I would not recommend using jasmine rice or any other variety for this recipe as the distinct quality of this dish lies in the separated grains and absence of stickiness, and basmati rice will help you achieve that result
• Cumin Seeds: The star of the show, cumin seeds, imparts a warm and nutty flavor that defines the essence of jeera rice.
• Other Spices: Cinnamon sticks, green cardamom pods, bay leaves, and fresh green chili are used in this cumin rice recipe. You have the option to replace green cardamom with black cardamom or leave it out altogether. Similarly, you can substitute fresh green chili with dried red chili.
• Ghee: Ghee, or clarified butter, elevates the dish with its richness and subtle nuttiness.
• Water
• Salt: A pinch of salt balances the flavors, enhancing the overall taste of the jeera rice.

How to Make Cumin Rice

Cooking cumin rice is totally like making any other seasoned rice – it’s that simple! Don’t forget to check out the recipe card section for additional tips.

• Start by rinsing basmati rice under cold water until clear. Soak the rice for 15-20 minutes to absorb water for a fluffy texture.
• In a medium-sized pot, heat the ghee, cumin seeds, chili, bay leaves, and cinnamon. Cook for 15 seconds. Add diced green chili and rinsed rice, sauté for a minute.
• Drain soaked rice, and add it to the pot with toasted cumin seeds. Sauté for 2-3 minutes to absorb flavors.
• Add water and salt, stir, bring to a gentle boil, then simmer covered for 10 minutes. Let it rest for 10 minutes, fluff it with a fork, stir in chopped cilantro and serve.

Recipe Variations

1. Vegetable Jeera Rice:

You can enhance the nutritional value of jeera rice by adding diced vegetables such as carrots, peas, and bell peppers. Sauté the vegetables along with the rice for a colorful and wholesome variation.

2. Spicy Jeera Rice:

For those who enjoy a bit of heat, add finely chopped green chilies or a pinch of red chili powder to the rice while toasting the cumin seeds. This will give your jeera rice a spicy kick.

3. Lemon Jeera Rice:

Add a refreshing twist to the dish by squeezing fresh lemon juice over the cooked jeera rice. The citrusy flavor complements the earthiness of cumin, creating a zesty variation.

What to Serve With Indian Cumin Rice

Whether you’re preparing for a potluck or a quick weeknight dinner, jeera rice is a versatile side dish that adds a touch of warmth and flavor to your table. 

You can pair jeera rice with a variety of Indian dishes, such as chicken tikka masala, kidney bean curry, and cauliflower tikka masala.

How To cook Cumin Rice In an Instant Pot

• Rinse the Rice: Wash the rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice is fluffy and non-sticky.
• Sauté the Spices: Set the Instant Pot to ‘Sauté’ mode and add ghee or oil. Once heated, add the cumin seeds, diced green chili, cardamom, cinnamon, and sauté for another 25 to 30 seconds.
• Add Rice and Water: Drain the rinsed rice (2 cups) and add it to the pot. Stir the rice gently to coat it with the ghee and spices. Pour in the water (1 ¼ cups) and add salt to taste. Stir once to combine.
• Pressure Cook: Close the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ mode and cook on high pressure for 4 minutes.
• Once the cooking time is up, let the pressure release naturally for 10 to 15 minutes. After that, carefully turn the valve to ‘Venting’ to release any remaining pressure.
• Carefully open the lid and gently fluff the rice with a fork. The grains should be separate and perfectly cooked. Garnish with fresh coriander leaves before serving.

More Seasoned Rice Recipes 

• Cilantro Lime Rice
• Lemon Rice 
• Tumeric Rice | Yellow Rice Recipe 

Jeera Rice (Indian Cumin Rice)

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Serves: 6 Prep Time: 15 Cooking Time: 15 15

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups basmati rice
• 1 tablespoon ghee, butter, or oil
• 3 teaspoons cumin seeds
• 4 green cardamom pods optional
• 1 green chili finely chopped
• 2 small bay leaves
• 1 cinnamon stick
• water to cover the rice by ½ inch
• 1½ teaspoons salt
• 3 tablespoons cilantro chopped – for garnish

Instructions

Stovetop Method:

• Start by rinsing basmati rice under cold water until clear. Soak the rice for 15-20 minutes to absorb water for a fluffy texture.
• In a medium-sized pot, heat the ghee, cumin seeds, chili, bay leaves, and cinnamon. Cook for 15 seconds. Add diced green chili and rinsed rice, sauté for a minute.
• Drain soaked rice, and add it to the pot with toasted cumin seeds. Sauté for 2-3 minutes to absorb flavors.
• Add water and salt, stir, bring to a gentle boil, then simmer covered for 10 minutes. Let it rest for 10 minutes, fluff it with a fork, stir in chopped cilantro and serve.

Instant Pot Method:

• Rinse the Rice: Wash the rice under cold water until the water runs clear. This helps remove excess starch, ensuring the rice is fluffy and non-sticky.
• Sauté the Spices: Set the Instant Pot to 'Sauté' mode and add ghee or oil. Once heated, add the cumin seeds, diced green chili, cardamom, cinnamon, and sauté for another 25 to 30 seconds.
• Add Rice and Water: Drain the rinsed rice (2 cups) and add it to the pot. Stir the rice gently to coat it with the ghee and spices. Pour in the water (1 ¼ cups) and add salt to taste. Stir once to combine.
• Pressure Cook: Close the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Pressure Cook' or 'Manual' mode and cook on high pressure for 4 minutes.
• Once the cooking time is up, let the pressure release naturally for 10 to 15 minutes. After that, carefully turn the valve to 'Venting' to release any remaining pressure.
• Carefully open the lid and gently fluff the rice with a fork. The grains should be separate and perfectly cooked. Garnish with fresh coriander leaves before serving.