Make your meal extra special with this flavorful Jeera Rice, cooked with aromatic ghee, bay leaf, cumin seeds, and black pepper- Not sticky, fluffy rice in just under 30 minutes!
Jeera Rice is a popular Indian staple made with fragrant basmati rice, tempered in ghee with cumin seeds, bay leaf, and black pepper. The warm, earthy flavor of cumin combined with the subtle aroma of spices makes this rice truly special. It’s a favorite in my home—my daughter loves it any time of the day!
This jeera rice recipe makes perfectly fluffy, separate grains—never soggy or overcooked. Made in a pressure cooker, it pairs beautifully with yogurt, lentils, kadhi pakora, chana masala, or any Indian curry.
Give this simple, flavorful rice a try, and I promise it’ll become a family favorite in no time!
Find flavorful rice recipes-Veg Brown Rice Pulao, Pumpkin Rice with Coconut Milk, Vegetable Rice Recipe, and Crispy Air Fried Rice Paper Dumplings.
What is Jeera Rice?
Jeera Rice or Cumin Rice is white basmati rice made with cumin or jeera. Jeera is an incredible Indian spice that adds an earthy and warm flavor to any dish. This recipe uses Cumin seeds and they add contrasting color to the white rice.
Ingredients
- Basmati Rice- This recipe uses basmati rice. I have used India Gate brand. You may use any local brand of long rice. Make sure to soak rice for at least 15-20 minutes. This ensures in making fluffy and separated rice.
- Jeera- is the star ingredient of this recipe.
- Desi Ghee
- Indian spices-Black pepper (whole), Bay leaf, Clove (optional)
- Salt and water
How to Make Cumin Rice
Step-1 Soaking
Wash rice many times. I prefer using old rice and it is a bit dusty. Rinsing rice well is really crucial. Soak it for 15-20 minutes
Step-2 Pressure Cook
In a pressure cooker, add desi ghee. Then add jeera and other whole spices. Once jeera splutters, add soaked rice (after draining the water). Cook it for a while.
Add water and salt. Pressure cook for about two whistles on full and 3 min on simmer.
Let it cool off at its own and don't release the pressure or else the rice may remain uncooked.
Step-3 Serve
Serve the hot and aromatic Jeera rice with curd, matar paneer, or chana dal!
Expert Tips to Make Perfect Rice
- Soaking rice is an important step and I would suggest not to skip it. It helps create fluffy rice and cooking time is naturally reduced as well.
- When adding jeera and other spices to hot ghee, make sure to simmer the flame and let jeera splutter gradually or else it will get burnt quickly and you may not like the flavor of black jeera.
- Once it splutters, add rice immediately.
- Remember to discard the water in which rice is soaked as it may have dust and starch. Always use fresh water to cook rice.
- I always prefer to cook rice on simmer for few minutes in a pressure cooker. Never release the pressure early. Let it cool on itself.
What to Serve with This Cumin Rice?
Rice goes well with many cuisines! Any paneer gravy dish, lentil, beans, curd, spicy dips- a versatile rice teams great with each of these. I love having rice as is when it's hot and spread the home with its aroma.
Recipe FAQs
Traditional Indian recipe of jeera rice makes basmati rice with jeera and ghee.
Biryani rice is a type of flavored rice that is cooked with whole spices and typically layered or mixed with vegetables or gravy to create a biryani dish.
Jeera rice is plain basmati rice tempered with cumin seeds and salt, making it a versatile everyday recipe.
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Jeera Rice
Equipment
- 1 Large Bowl for washing and soaking the rice
- 1 Pressure Cooker cooking rice
Ingredients
- 2.5 cups rice I have used Basmati Rice
- 2 tablespoon Desi ghee
- 2 teaspoon Jeera (Cumin)
- salt as per taste
- 1 small bay leaf (Tejpatta)
- 5 cups water
- 3 small black pepper whole
Instructions
- Take the raw basmati rice in a large bowl. If they are old, they taste quite better. So, you may manually check for any insects.
- Rinse them several times through running water. Soak them for around 15-20 min.
- You will see that rice has swollen up.
- Take a pressure cooker. Add desi ghee to it. Add the spices ; Jeera, heeng, black pepper, clove, bayleaf to it.
- Once they splutter, add soaked rice. Make sure to remove the water in which rice were soaked.
- Add Water to the rice and mix well. Give two whistles on full and simmer for max of 2 min. If rice are not soaked and you wish to make them immediately, then add 2.5 times water as of the rice quantity. And put on simmer for 5 min.
- Once cooker cools off, remove the lid. The rice has almost doubled up and they came out really well.
- The jeera rice is ready. Serve it with your choice of dal, curry or curd.
Notes
- Soaking the rice is an important step and I would suggest not skipping it. It helps create fluffy rice and cooking time is naturally reduced as well.
- When adding jeera and other spices to hot ghee, make sure to simmer the flame and let jeera splutter gradually, or else it will get burnt quickly and you may not like the flavor of black jeera.
- Once it splutters, add rice immediately.
- Remember to discard the water in which rice is soaked as it may have dust and starch. Always use fresh water to cook rice.
- I always prefer to cook rice on simmer for a few minutes in a pressure cooker. Never release the pressure early. Let it cool on itself.
| Nutrition Facts | |
|---|---|
| Serving size: 1 people | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 255 |
| % Daily Value* | |
| Total Fat 3.7g | 5% |
| Saturated Fat 2.1g | 11% |
| Cholesterol 5mg | 2% |
| Sodium 3mg | 0% |
| Total Carbohydrate 49.3g | 18% |
| Dietary Fiber 0.8g | 3% |
| Total Sugars 0.1g | |
| Protein 4.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 17mg | 1% |
| Iron 0mg | 3% |
| Potassium 71mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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