This recipe makes the perfect jeera rice and is the only one you’ll need when you want fluffy, perfectly cooked rice which is full of flavor, but super simple to make. You won’t believe it but this takes under 10 minutes to cook!
Before you call me out for sharing recipes that are ‘too simple’, lets pause and take a look at this picture 👆
Do you see how every grain of rice is separate? It’s not overly greasy or undercooked or gluggy. We are talking about the perfect jeera rice, that is steamed and takes about 10 minutes to make. Yes, only 10 minutes! And I’m going to teach you how to make jeera rice just like this.
Its a really simple process, but I knew it needed to be written down. Because I have screwed this up many many times, and have been left with rice thats stuck to the bottom; undercooked or too mushy. But if you’ve ever eaten at an Indian restaurant or ordered jeera rice outside, you’ll know that its none of those things. And its the perfect side to dals and curries. I can literally eat this plain, because good quality basmati rice has so much flavor on its own.
What do you need for Jeera Rice?
Jeera rice only needs a few simple ingredients. Ghee or Butter, whole spices (bay leaf, cinnamon, cloves), jeera (or cumin seeds), green chillies, basmati rice and freshly chopped coriander. Thats all of six ingredients which you probably have in your pantry, so making this is actually easier than you thought!
Rice to Water Ratio for steamed Jeera Rice
The perfect rice to water ratio for jeera rice is 1:2. Which means for every cup of rice, you need two cups of water. The rice is steamed in the liquid in a pan which is covered so that the steam does not escape. This rice to water ratio ensures that the rice is cooked just right – where every grain is fluffy and separate from each other. However, if you are cooking this in a traditional pressure cooker, increase the rice to water ratio to 1:2.25. In the Instant Pot, use a ratio of 1: 1.75.
Because the number of ingredients in this recipe are so few, I recommend using really good quality basmati rice. I used Daawat’s extra long Basmati Rice which is aged for two years, and smells amazing!
Are you seriously tempted? Did I manage to push you over the edge? Are you running to the grocery store to pick up some basmati rice?
Pair this recipe with
Perfect Jeera Rice (Indian Cumin Rice)
Ingredients
- 1 cup Long grain Basmati Rice
- 2 cups Water + extra for soaking
- 1 tablespoon Ghee
- 1 Bayleaf
- 1 inch Cinnamon Stick
- 4-5 Cloves
- 1 teaspoon Jeera Cumin Seeds
- 1 Green Chilli or Serrano Pepper, chopped finely
- 1/2 teaspoon Salt
- 2 tablespoons Coriander chopped for topping
Instructions
- Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
- When you are ready to cook, drain all the water from the rice and set the rice aside.
- Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
- Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.
Nutrition
Just made your Jeera rice! Simple, quick and absolutely delicious. Thank you 👍
Thanks Carol! Try the Jeera rice with this simple yet Authentic Dhaba Style Dal Fry!
this recipe is fabulous. I made it in the Instant Pot and I think there is typo in your instructions above the recipe. It should be 1cup to 1.25. I google it and 100% of the websites said to reduce water when pressure cooking, not increase. That said I did the rest of the recipe EXACTLY as written and it really stepped up my rice game. I served it beside homemade chana masala and it was an unbelievable pair. Yum! and thank you!!!
Thanks for pointing that out Lisa. Its a typo and I’ll change it. Really glad you liked both the recipes!
Perfect jeera rice indeed! I tried this recipe and the results were outstanding! The aroma, texture & taste all truly beautiful, better than the Indian restaurants. This is a keeper for when I have to bring out the BIG GUNS 😁.
So happy you liked the recipe Michelle. Thanks for leaving a comment!
Trying this recipe for the first time. So simple and so delicious. I have seen other recipes too from this blog. Awesome! They are so easy to follow.
Thanks a ton Richa. 🙂
Thank you so much for leaving a comment Caroline! Glad you liked the recipe
Your rice looks amazing but I have what might be a silly question. Should I use a bay leaf like those found in the supermarket or should I seek out tej patta? Which is more authentic?
Thanks for sharing!
Hey Karen, tej patta is what bayleaf is called in hindi. You can go ahead and use bay leaf.
I was wondering..I’m Vegan so ghee isn’t possible. How about vegan butter or coconut oil? It would be great if the taste was the same! Thanks 🙂
You can do this with coconut oil or vegan butter. It’ll taste a little different of course but it works
This turned out beautifully. I made basmati rice in the pressure cooker for the first time last night using your regular basmati recipe, and it came out perfectly. Today I decided to try this jeera recipe with the pressure cooker, but I followed the rice to water ratio from the regular basmati recipe (I did 1/2 cup rice to 3/4 cup water) 😊 thank you!
Thanks for leaving a comment! Soooo glad it worked Ashley!!
It’s become perfect as the receipe says and I m loving the taste of it, it’s easy and best
Soooo happy you liked the recipe Melwyn! Thank you for leaving a comment
I am just trying out the Jeera Rice recipe. I can’t wait to enjoy it. I only hope I did it right.
Take care.
Everett Perry
I hope you like it Everett
It’s really osm…❤👌
Thank you …..😊…
I’m happy …thanks alot…