Jeera Rice (Cumin Rice)
Jeera Rice is a simple and flavorful Indian rice dish that combines basmati rice with aromatic cumin seeds and whole spices, making it a perfect side for various curries and dals. This recipe is quick, easy, and offers a comforting, fragrant meal option.
Servings: 4 servings
Ingredients
- 2 cups basmati rice soaked for 20-30 minutes
- 1 tablespoon ghee, butter, or oil adds richness and helps toast the spices
- 2 teaspoons cumin seeds the star spice that gives Jeera Rice its signature flavor
- 4 green cardamom pods green cardamom pods optional, adds a subtle sweet and floral aroma
- 1 green chili finely chopped, for mild heat, adjust according to taste
- 3 small bay leaves adds depth and earthiness
- 1 stick cinnamon stick enhances warmth and aroma
- 3 cups water to cover rice by ½ inch
- 1.5 teaspoons salt balances flavors
- 3 tablespoons cilantro chopped, for fresh garnish and color
Instructions
- Rinse 2 cups of basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in enough water for 20-30 minutes to help the grains cook evenly and become fluffy.
- Gather the spices: 2 teaspoons cumin seeds, 4 green cardamom pods, 3 small bay leaves, and 1 cinnamon stick. These whole spices will infuse the rice with incredible aroma and flavor.
- Heat 1 tablespoon of ghee, butter, or oil in a heavy-bottomed pan or deep skillet over medium heat.
- Add the cumin seeds to the hot ghee and let them sizzle for about 30 seconds until fragrant and slightly darker in color. Then add the cardamom pods, bay leaves, and cinnamon stick, stirring gently for another 30 seconds to release their aromas.
- Add the finely chopped green chili to the pan and sauté for 1-2 minutes to add a subtle heat and fresh kick. Adjust the chili amount to taste.
- Drain the soaked rice and add it to the pan with the toasted spices and chili. Gently stir to coat each grain with the ghee and spices. Toast the rice for 2-3 minutes on medium heat, stirring occasionally to enhance aroma and prevent mushiness.
- Pour in enough water (about 3 cups) to cover the rice by ½ inch. Add 1½ teaspoons salt and stir gently.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 15-20 minutes without lifting the lid.
- Turn off the heat and let the rice rest, covered, for 5-10 minutes to absorb remaining moisture and firm up.
- Remove the bay leaves, cinnamon stick, and cardamom pods if desired. Fluff the rice gently with a fork to separate the grains. Sprinkle 3 tablespoons of chopped cilantro on top as garnish.
Equipment
- Heavy-bottomed pan
- Deep skillet
Notes
Always rinse and soak basmati rice before cooking to achieve fluffy, non-sticky grains. Use a heavy-bottomed pan to prevent burning. Toasting the spices enhances flavor. You can adjust green chili for heat preference or omit it for milder flavor. Let the rice rest after cooking to finish steaming. Fresh spices yield the best aroma. Variations include adding peas, nuts, lemon juice, garlic, or vegetables. Brown rice can be used with adjusted cooking time and water.