Why Make Jeera Rice Instead of Plain Basmati Rice?
Why settle for plain basmati rice when you can easily make this aromatic cumin rice in almost same time? There’s just one extra step involved, and it makes all the difference!
Roasting the rice with cumin seeds and whole spices in ghee transforms it into a fragrant, fluffy, and non-sticky side dish you’ll love. Just look at the pictures at how fluffy and non-sticky the rice turns out!
I switch between cooking this on the stovetop or in my Instant Pot, depending on how much time I have. Both methods are super convenient!
Did you know you can make ground cumin at home in less than 10 minutes? It’s a great way to ensure freshness and flavor in your dishes.
Jeera Rice Ingredients - What do you really need?
To make this easy cumin rice, you’ll need just a few ingredients:
Basmati Rice: I always recommend good-quality, long-grain basmati. I love using Tilda Extra long or Bison Basmati for dishes like biryani, pulao, and of course, Jeera rice. Water Ghee / Butter / Oil: Ghee adds incredible flavor, but you can use oil or vegan butter for a vegan version. Cumin Seeds (Jeera): They give the rice its signature flavor and continue infusing it as the rice steams. Whole Spices: I like to use bay leaf, cinnamon stick, and cardamom. You can also add cloves and mace for extra flavor. Fresh Coriander: Adds a lovely pop of color and freshness. Stir it in right before serving. Green Chili (Optional): If you like a little heat, throw in a slit green chili like Serrano or bird’s eye.
Did you know Jira Rice is the most searched term on Google for Jeera Rice? It’s also called Zeera Rice, Jeera Pulao & Cumin Rice!
Rice to Water ratio
The rice-to-water ratio is key to making perfect jeera rice! On the stovetop, I stick to a 1:2 ratio—1 cup of rice to 2 cups of water. For Instant Pot Jeera Rice, I prefer a 1:1 ratio. Don’t eyeball the water! Too little will leave the rice undercooked, while too much will make it mushy. Stick to the right measurements for light, fluffy rice every time.
Tips for Perfect Jeera Rice Every Time
Keep an eye on the jeera while sautéing. it goes from toasted to burnt in a jiffy. (very very quick) And if it happens, you want to discard it and start over again. Wash the Rice: Rinse the rice 5-6 times until the water runs clear. This removes excess starch and helps keep the grains separate. Soak the Rice: Let it soak for at least 20 minutes before cooking. Measure the Water: Use the correct rice-to-water ratio—don’t eyeball it! Don’t Overcook: Overcooking or adding too much water can turn your fluffy rice into a sticky mess. Use a Tight-Fitting Lid: This helps trap steam, which is crucial for perfectly cooked rice.
How to Make Jeera Rice on the Stovetop?: Step by Step
I love using the one-pot method for this, and it’s super simple! Step 1-2: In a pan with a tight-fitting lid, heat some ghee (or oil) whichever you prefer. ( I prefer ghee!) Add cumin seeds and whole spices like bay leaf, cinnamon stick, and cardamom. Let the cumin seeds splutter—this is where the magic starts! Step 3-4: If you like a little heat, toss in a slit green chili (totally optional). Stir in the rice and roast it with the spices for a minute or two—this helps keep the grains nice and separate. Step 5-6: Next, add water and salt, and bring it to a rolling boil. Once the water reaches the top of the rice, cover with the lid and cook on low for 5 minutes. Step 7-8: Turn off the heat and let it rest for another 5-7 minutes without touching it. Trust me, this is key to getting that perfect fluffy rice! This is exactly how I make my fluffy white basmati rice recipe too. Fluff it with a fork, garnish with fresh coriander, and serve hot!
How to make Instant Pot Jeera rice step by step?
Saute - Press the sauté button on Instant Pot and then Add GHEE, add the whole spices and saute for 1 minute. Rice - Turn off the SAUTE MODE. Add the rinsed rice and saute briefly FOR 1 MINUTE. ADD WATER – Add the water, salt and stir. PRESSURE COOK – Secure the lid. Turn the valve to sealing position. Select PRESSURE COOK LOW for 4 minutes. Allow natural pressure release for 10 minutes and then Quick Release any remaining pressure. FLUFF RICE – Remove the lid after the valve drops. Fluff the rice with a fork and serve hot! My father-in-law drinks cumin-infused water every day to help with indigestion and IBS. Simply boil cumin seeds in water, let it cool, and drink up! It’s also a great remedy for bloating and gas. So I always carry a small pot of cumin seeds as a natural medicine in my bag. Plus, cumin seeds are a fantastic source of iron.
Serve Jeera rice with
Tarka Dhal, cucumber raita & pickled red onions for a complete meal. Popular Indian vegetarian curries like Rajma Curry, Paneer Butter masala, Tofu Korma, or Vegetable Korma.
Storing Leftovers
In the fridge: Store leftover Jeera rice in an airtight container in the fridge for up to 5 days. Reheat with a splash of water in the microwave to fluff it back up. In the freezer: You can also freeze it for up to 3 months—just don’t forget to label it! Defrost overnight in the fridge or in the microwave and heat thoroughly before serving. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
