This is a side that is cooked in all Indian homes and can be found on most Indian restaurants’ menus. Stovetop and Instant Pot directions included.
What is Jeera Rice?
Jeera rice or cumin rice is flavored rice made with basmati rice, flavored with tempered cumin seeds in ghee, butter, or oil. The tempering technique is called ‘tadka’ in Hindu, and it’s an essential step in this recipe for the spices to release their flavors. Cumin rice is everyday rice popular in the North of India and Pakistan, it’s often served as a side dish with curries and dhal.
How to Make Jeera Rice
The method is very similar to cooking Turmeric rice, mushroom rice, and Vermicelli rice. All you have to do is temper the spices, and cook the rice.
The Ingredients
Here’s what goes in Jeera rice:
Basmati rice – I don’t recommend using jasmine rice or other varieties as what’s so special about this rice is the separated grains and zero stickiness and basmati rice will help you achieve that. Ghee – You can substitute ghee with clarified butter, salted or unsalted butter, or vegetable oil in this recipe.The spices – Whole cumin seeds, cinnamon stick, green cardamom pods, bay leaves, and fresh green chili. You can substitute the green cardamom with black cardamom or omit it. The green chili can be substituted with dried chili.Fresh cilantro for garnish, salt, and water.
The Directions
It is VERY important to always wash your rice very well. You need to get rid of the debris, and any excess starches, and this is the secret to perfectly fluffy and separated grains of rice.
Soak the rice in room temperature water for at least 15 minutes. Then rinse it under running water until the water runs clear.In a medium-sized pot, heat the ghee and add the cumin seeds, chili, bay leaves, and cinnamon stick. Cook for 15 seconds, when the cumin seeds start spluttering, add the diced green chili and the rinsed rice. Saute for a minute.Add water, and salt and give the rice a quick stir. Bring to a boil, then cover with a lid and reduce the heat to the lowest setting possible. Let it cook covered for 10 minutes then remove from heat. Allow to rest for 10 minutes then fluff with a fork, gently stir in the chopped cilantro and serve.
Recipe Variations
Aromatics – For extra flavor you can saute an onion after tempering the spices. You can also add garlic and ginger if you like. Spices – Add garam masala, coriander seeds, and dried chilies if you like. Make sure that the main ingredient is cumin seeds so that the other spices are not overpowering. Vegetables – You can add frozen peas and carrots to make the rice extra flavorful and filling, this is not authentic but definitely a great way to add extra veg!
How to Cook Jeera Rice in the Instant Pot
Wash the rice with water very well, until the water runs clear. This is the secret to separated grains (you don’t want mushy rice!).On the Instant Pot, press on the SAUTE-normal setting, add butter or ghee, and once it melts add the cumin seeds, diced green chili, cardamom pods, cinnamon stick, and bay leaves and saute for 20-30 seconds.Add the washed and drained rice (2 cups), water (about 1 and 1/4 cups), and salt. Give everything a quick mix and cover with the lid.Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow it to naturally release the steam for 15 minutes. If there’s any pressure left after 15 minutes, then quickly release it.Carefully remove the lid, remove the whole spices, fluff with a fork, and gently stir in chopped cilantro before serving.
For the Instant Pot lovers, serve this delicious jeera rice with Instant Pot butter chicken or Instant Pot chicken tikka masala! Best combination EVER!
What to Serve With
Serve with your favorite curries such as kidney bean curry, butter chicken, chicken tikka masala, and creamy vegetable korma.As a side with any meal, it goes so well with lamb keema, tandoori salmon, and sheet pan chicken thighs.
© Little Sunny Kitchen
title: “Jeera Rice Cumin Rice " ShowToc: true date: “2024-11-06” author: “Nancy Howard”
There was this one time, over 10 years ago, when I had asked him to stop by the Indian grocery store on his way home and pick up a bag of cumin seeds, which I needed to make some Jeera Rice. He happily obliged and was actually quite proud of himself for getting the 2 lbs bag which was way, way cheaper than the 1/2 lb one that I had asked for. In his mind, cumin seeds are mostly always used in Indian cooking and we’d easily go through the big bag quite quickly. Fair enough. Except, that what he handed me wasn’t cumin seeds at all, but instead a ginormous bag of carom seeds – what we call ajwain. Now, ajwain is not used regularly in Indian cooking. In fact, I only use a tiny pinch of it while making puris or parathas. Which again, I rarely ever make. I used as much of it as I could in the next 6 years, even taking it along to the two houses that we’ve moved into since until I finally made peace with the fact that I would always be left with some to take with me to my grave. Then I tossed it into the bin! A couple of weeks ago, while I was frantically trying to get a huge Indian menu together for a dinner party, I realized that I was suddenly out of ginger. Luckily for us, we live a stone’s throw away from a 24/7 grocery store that caters to your every whim and fancy. I rushed Hubby Dear out the door with strict instructions to buy me some just enough to last the coming week. To my horror, he came back a few minutes later with what seemed like enough ginger to last me the entire month. And then some. It’s Hubby Dear’s birthday in a couple of weeks and we’re having family over for a lavish dinner. So while I go and test out recipes that could use a heavy hand of ginger, I’m leaving you today with a recipe of Jeera Rice – a restaurant favourite of the man himself. It’s ridiculously simple and not to mention delicious. Serve it alongside any curry of your choice, or even some Raita if you’re pressed for time. Whatever you do, do say a silent prayer for all the ajwain that I bid farewell to – for somewhere out there there’s a recipe that’s calling its name. If you like this recipe, then you will surely like my Jeera Pulao (Cumin Pilaf). Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
