The best side for a spicy Indian curry or dal is an aromatic jeera rice, or cumin rice! This is the rice recipe I make most often because it's so versatile, so delicious and so easy. You will need one pot, three essential ingredients and less than 20 minutes to make this restaurant-quality dish!
![Photo of jeera rice in copper and steel bowl.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-5.jpg)
Here's one of my favorite and also one of my easiest rice recipes. It's one that I make for our family meals almost every weekend, and often when I'm entertaining guests: Jeera Rice, a stunningly flavorful rice pilaf.
This is a spectacular dish, with specks of earthy, fragrant cumin hugging fluffy grains of rice. Making it is as easy as cooking plain steamed basmati rice, and it's definitely an upgrade when it comes to flavor and aroma. You don't need to pre-soak the rice or even rinse it, and the recipe comes together in less than 20 minutes, almost all of it hands-off time.
The most basic version of this dish requires just three ingredients -- rice, cumin, and oil. You can add other spices for even more fragrance and nutrition, I'll show you how.
Table of Contents
What is jeera rice?
Jeera rice (cumin rice) is a simple Indian style rice pilaf that can be served with any Indian curry or dal. The rice is cooked with cumin seeds, which impart a smoky, aromatic flavor and aroma to the rice.
Cumin seeds are an integral spice in Indian cooking, and you will find them used in almost every dal or curry recipe, and in vegetable sides like jeera aloo. These tiny brown seeds are also loaded with nutrients that improve heart health and digestion. Their appetizing fragrance make them a key ingredient in Indian spice mixes, like garam masala, biryani masala and curry powder. But there are few recipes where they have a chance to shine by themselves, as they do in this jeera rice.
Why you'll love this recipe
- A stress-free but restaurant-quality jeera rice in one pot and 20 minutes! Whether you are making an elaborate dinner for guests or just sitting down for a family meal, this jeera rice makes it so easy to eat deliciously, very little work needed. If you are cooking a few other, more elaborate dishes, this is one dish you don't have to stress over or spend too much time on.
- Versatile, can be served with so many dals and curries. You can serve this cumin rice with nearly any curry or dal recipe you love, and it will elevate the meal, guaranteed!
- One-pot, three-ingredient, 20-minute recipe. You need just three ingredients -- cumin seeds, oil and rice -- to make this recipe. But if you want to make it even more aromatic, I have some fantastic spice suggestions for you.
- Allergy-friendly. The cumin rice is soy-free, nut-free and gluten-free. You can make this recipe oil-free, see notes below for more on this.
Ingredients
- Basmati rice: Basmati rice, which has a wonderful aroma, is essential to this recipe. The grains of basmati rice, cooked properly, become gracefully long and remain separate, giving the finished dish a stunningly elegant look. This is because basmati has less starch than most other rice varieties and, with the correct rice to water ratio, the grains won't become sticky and clump together after cooking.
- Cumin seeds (jeera): These are the star ingredient in this recipe. They have a beautiful, warm, earthy flavor and an intense, appetizing aroma.
- Oil: Use a flavorless oil like avocado oil, safflower, sunflower oil, grapeseed oil or peanut oil.
Optional ingredients:
- Green cardamom pods (elaichi): These delicious pods, so valued in Indian cooking, add to the aroma of the jeera rice.
- Cloves (laung): The cloves also add more aroma and flavor and a subtle hint of spice that's delicious in this recipe.
- Bay leaves (tejpatta): Bay leaves infuse the rice with an appetizing fragrance.
- Saffron (kesar): Saffron is a wonderful add if you are making the jeera rice for a special occasion. It adds a nice hint of color and elegance.
How to make jeera rice
![Spices sauteing in oil.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-spices-oil-720x720.jpg)
- Heat oil in a skillet over medium heat. Add the spices--bay leaves, cloves, cardamom and finally the cumin. Saute until spices are aromatic, about a minute.
![Rice added to pan with spices.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-rice-opaque-720x720.jpg)
- Stir in the rice. The rice does not need to be washed, but if you do rinse it make sure you strain out all water.
![Rice sauteing with spices in pan.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-rice-spices-720x720.jpg)
- Saute the rice until the grains turn opaque. This will help ensure the grains remain separate. It shouldn't take more than a couple of minutes.
![Water added to jeera rice.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-water-720x720.jpg)
- Add water to the pot and then add salt to taste. The rice water should taste a bit saltier than you would like your finished dish to be. Bring the water to a boil over medium high heat. Stir the rice occasionally until the rice grains have absorbed most of the water.
![Jeera rice with most of the water absorbed.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-water-absorbed-720x720.jpg)
- Cover the pot with a tight lid, adjust heat to the lowest setting, and let the rice steam-cook for 15 minutes. Let the rice stand 10 more minutes, uncovered, after turning off heat. Then fluff the grains of rice with a fork and serve.
![Photo of Indian jeera rice or cumin rice in bowl.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-2.jpg)
Top tips
Presoaking: There's no need to soak the rice first for this recipe. You can scoop it out of the jar and straight into the pot. But if you do prefer to wash the rice first, just place it in a colander and rinse it right before adding it to the pot. Don't leave it standing around in water because that will affect the rice to water ratio.
Rice to water ratio: Always use a 1:2 ratio of rice to water for this recipe, meaning for every cup of rice add two cups of water. This proportion will yield perfectly fluffy rice with separate grains.
Sauteing the cumin: Cumin burns fast and easily, so once you add it to the oil saute it for just a few seconds or until it releases its aroma. If you are using the optional whole spices like cardamom and cloves, add them first to the oil before adding the cumin.
Saute the rice before adding water: When you add rice to the pot with the oil and spices, saute it for a couple of minutes until the translucent grains turn opaque.
Add room temperature water to the pot: This recipe is designed to work with water taken straight from the faucet. Using hot water or warm water will change the cook time and the water-rice ratio.
Don't peek once the jeera rice has finished cooking: This is a really important tip for any rice recipe. Always wait 10 minutes after turning off the stove and before opening the pot. This is because the rice will continue to steam and cook for a bit after you turn off the heat.
Handle cooked rice gently: Once the rice has cooked, the grains are delicate and can break or mash easily. Handle them gently. Use a fork to fluff the rice grains before you carefully transfer the rice to a serving bowl.
Special diets
- No-oil: Add the spices and cumin to a dry skillet and roast for a minute or two until aromatic. Proceed with the rest of the recipe.
- Low-carb: Use cauliflower rice. Add a tablespoon of water to the pan for every cup of cauliflower rice and steam, covered, 5-10 minutes.
Serving suggestions
- Chana masala and dal makhani are the two dishes I most frequently serve with jeera rice. It's also fabulous with other Indian curries and dals, like vegan butter chicken, cashew curry, chickpea curry and dal tadka.
- If you came over for dinner, I'd very likely serve you a side of vegan cucumber raita with the jeera rice.
- You can also serve the rice with a restaurant-style vegetable side like baingan bharta or bhindi masala.
Storage
- Refrigerate: Once it has reached room temperature, the jeera rice can be stored in the fridge, in an airtight container, for up to four days.
- Freeze: To ensure the grains remain separate, spread the rice on a baking sheet in a single layer and flash-freeze. Once the rice has frozen place it in a freezer-safe bag or container and freeze up to three months.
- Reheat: Reheat the rice in the microwave or in a preheated oven set to 350 degrees Fahrenheit/180 degrees Celsius until warmed through.
More delicious Indian rice recipes
![Photo of basmati rice in bowl.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice.jpg)
![Photo of jeera rice in bowl.](https://holycowvegan.net/wp-content/uploads/2019/09/jeera-rice-11-360x360.jpg)
Jeera Rice Recipe
Equipment
- Large saucepan or pot with tight lid
Ingredients
- 1 teaspoon avocado oil or any neutral oil
- 2 teaspoons cumin seeds
- 2 cups raw basmati rice (you can make this recipe with brown rice too. See recipe notes below for instructions)
- 4 cups water (at room temperature)
- Salt to taste
Optional ingredients (use all or choose your favorites)
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- A generous pinch saffron
Instructions
- Heat oil in a skillet over medium heat. Add the optional spices -- bay leaves, cloves and cardamom, if using -- and then the cumin. Saute until spices are aromatic, about a minute.
- Stir in the rice.
- Saute the rice until the grains turn opaque. This will help ensure the grains remain separate after cooking.
- Add water to the pot and then add salt to taste. The rice water should taste a bit saltier than you would like your finished dish to be. Bring the water to a boil over medium high heat. Stir the rice occasionally until the rice grains have absorbed most of the water.
- Cover the pot with a tight lid, adjust heat to the lowest setting, and let the rice steam-cook for 15 minutes. Let the rice stand 10 more minutes, uncovered, after turning off heat. Then fluff the grains of rice with a fork and serve.
Notes
- With brown rice: Use brown basmati rice. Add 5 cups of water to the rice along with the salt and bring to a boil. Cover with a tight lid and cook 45 minutes over low heat. Let the rice stand 10 minutes before opening.
- Low-carb. Make this dish with cauliflower rice. After sauteing the cauliflower rice, add 2 tablespoon water to the pot, cover and let the cauliflower steam for 5-10 minutes.
- Storage: The jeera rice can be stored in the fridge for up to four days. To freeze, spread the rice on a baking sheet in a single layer and flash-freeze. Once the rice has frozen place it in a freezer-safe bag or container and freeze up to three months.
Marie
My husband and I have had jeera rice in a restaurant and loved it so much I had to learn how to make it. This recipe I have followed simply with kalamata olive oil, cumin seed, and jasmine or basmati rice. It is just like the restaurant version, delicious. I have been wanting to try the coconut rice but just can't seem to get away from the jeera. :-)) Thank you.
Michelle K
I normally make rice in a rice cooker, which includes rinsing several times before cooking, and it always comes out with a burned bottom and mushy. I followed your recipe exactly as instructed and it turned out perfect! I will definitely make this again. I also enjoyed the flavors and would love to explore using different spices. Thank you.
Debbie
This recipe is very good. I am impressed of the result. It will be my go to jeera rice.
Kim
I can't figure out why this rice is so good but it is! I've made it a few times, most recently I used cumin, curry leaves and cardamom pods. It never disappoints!