Jeera Rice

Be the first to rate this recipe

Jeera rice is fluffy basmati cooked with cumin seeds toasted in ghee. An easy North Indian side for dal makhani, rajma and chole.

By The JollyRoses Kitchen · Updated October 3, 2026

Prep: 5 min
Cook: 20 min
Total: 1 hr 5 min
Serves: 4

Vegetarian Easy Side Dish Includes 40 min hands-off

Cook it

Photo: Zoshua Colah on Unsplash

Jeera rice is basmati rice cooked with cumin seeds (jeera) that have been sizzled in ghee first. The cumin turns nutty and fragrant, and every grain of rice picks up that flavor.

It is a staple side in many North Indian homes and restaurants, served with dals and curries such as dal makhani, rajma and chole. With soaked rice and the right amount of water, it cooks in about 20 minutes.

Why this recipe works

Rinsing and soaking the basmati gives long, separate grains that do not break or turn sticky.
Cumin is bloomed in hot ghee until it crackles, so its flavor spreads through the whole pot.
A measured 1 : 1½ rice-to-water ratio and a 10-minute rest give fluffy rice without draining.

Jeera Rice recipe

By The JollyRoses Kitchen · 1 hr 5 min total · Easy

Ingredients

Servings 4

1½ cups basmati rice, rinsed until the water runs clear, then soaked 30 minutes
2¼ cups water
2 tbsp ghee, or neutral oil for a vegan version
1½ tsp cumin seeds
1 leaf bay leaf (optional)
2 pods green cardamom, lightly crushed (optional)
1 tsp kosher salt, or to taste
1 tbsp cilantro leaves, chopped, for garnish (optional)

Equipment

Medium heavy-bottomed saucepan with a tight-fitting lid
Fine-mesh strainer
Fork or flat spoon for fluffing

Instructions

Rinse and soak the rice

Rinse the basmati in a bowl of cool water, swishing gently and changing the water 3–4 times until it runs almost clear. Cover with fresh water and soak for 30 minutes, then drain well in a strainer.
Bloom the cumin

Warm the ghee in the saucepan over medium heat. Add the cumin seeds, bay leaf and cardamom (if using) and let them sizzle for 30–60 seconds, until the cumin crackles and turns a shade darker. Do not let it go black, or it will taste bitter.
Toast the rice

Add the drained rice and stir gently for 1–2 minutes so the grains are coated in ghee and lose their wet look. Stir with a light hand to avoid breaking the soaked grains.
Add water and boil

Pour in the water, add the salt and stir once. Taste the water; it should be pleasantly salty. Bring to a full boil over medium-high heat.
Cover and cook

As soon as it boils, reduce the heat to the lowest setting, cover tightly and cook for 12 minutes without lifting the lid. All the water should be absorbed and small steam holes should dot the surface.
Rest and fluff

Turn off the heat and leave the pot covered for 10 minutes so the grains firm up. Remove the bay leaf, fluff gently with a fork, garnish with cilantro and serve hot.

Tips for the best jeera rice

Use aged basmati if you can find it. Aged rice is drier and cooks into longer, more separate grains.
If you skip soaking, use about 2⅔ cups of water (1¾ cups per cup of rice) and cook covered for 15 minutes.
Keep the lid on during cooking and resting. Lifting it lets out the steam the rice needs to finish cooking.
Stir only once after adding the water. Stirring during cooking breaks the grains and makes the rice gummy.
To double the recipe, use a wider pot so the rice cooks in an even layer, and keep the same 1 : 1½ ratio.

Substitutions

GheeNeutral oil such as canola or avocado oil, which makes the recipe vegan. Butter also works but can brown quickly.

Basmati riceAnother long-grain white rice; use about 1¾ cups water per cup of unsoaked rice and expect a less fragrant result.

Stovetop potAn electric pressure cooker: sauté the cumin and rice, add 1½–1¾ cups water for the 1½ cups of rice in this recipe (less than on the stove, since little evaporates), cook 5 minutes at high pressure and let the pressure release naturally for 10 minutes.

Storing and reheating

Cool leftovers quickly and refrigerate in a shallow airtight container within 1 hour of cooking (never more than 2 hours). Eat within 3 days. Reheat covered, with a sprinkle of water, until steaming hot throughout. It also freezes for up to 2 months.

What to serve with jeera rice

Dal Makhani
Rajma Chawal (Punjabi Rajma Recipe)
Chole (Punjabi Chickpea Curry)
Cucumber Raita
Paneer curries such as palak paneer or paneer butter masala
Plain yellow dal (dal tadka)
Kachumber salad and papad

Frequently asked questions

What is jeera rice made of?

Jeera rice is basmati rice, cumin seeds, ghee or oil, water and salt. Many cooks add a bay leaf or a couple of cardamom pods, and finish it with fresh cilantro.

What is the water ratio for jeera rice?

For basmati that has been soaked for 30 minutes, use 1½ cups of water for every cup of rice. For unsoaked rice, use about 1¾ cups of water per cup.

Why is my jeera rice sticky?

Sticky rice usually comes from not rinsing off the surface starch, using too much water, or stirring while it cooks. Rinse until the water runs clear, measure the water, and leave the lid on until the rice has rested.

What do you eat with jeera rice?

Jeera rice is made to go with North Indian dals and curries. Dal makhani, rajma, chole, dal tadka and paneer curries are classic pairings, with raita on the side.

Is jeera rice vegan?

Jeera rice is usually made with ghee, so it is vegetarian. Cook the cumin in a neutral oil instead and it becomes vegan, with very little change in flavor.