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!
This jeera rice might look simple, but it's really one of those recipes you need to have in your back pocket. It's quick, it's easy, and it pairs so well with any Indian side dish. If you see the picture above, you'll notice that every grain of rice is separate and it's not overly greasy or undercooked or gluggy. I have come up with the perfect jeera rice recipe, that is steamed and takes about 10 minutes to make. Yes, only 10 minutes! And that's exactly what I am going to share with you today!
Quick Walk Through: Jeera Rice
What do you need for Jeera Rice?
Jeera rice only needs a few simple ingredients. It only needs six ingredients, which you probably already have in your pantry. So making this is actually easier than you thought!
- Ghee or Butter
- Whole spices - bay leaf, cinnamon, cloves
- Jeera (or cumin seeds)
- Green chillies
- Basmati rice
- Freshly chopped coriander.
Pro tip: Don't forget to keep an eye on the jeera while sautรฉing it - it tends to burn exactly when you look away ๐๐ But on a serious note, jeera goes from toasted just right to burnt in a jiffy. Making sure this doesn't happen is the only hassle you'll face!
Rice to Water Ratio for 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, decrease the rice to water ratio to 1:1.5. In the Instant Pot, use a ratio of 1: 1.25. The method to cook it remains the same, the only change occurs in the water ratio and time! Refer to the recipe notes below for clear instructions.
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!
Top Tips To Make The Best Jeera Rice
- Always wash the rice thoroughly by rubbing it in between in your fingers 2-3 times before cooking it. Not only does this help to get rid of dirt and impurities, but also excess starch which prevents the rice from getting clumpy.
- Soaking the rice is not necessary, but recommended. Soaking the rice for 20 minutes helps it cook faster as well as makes it easier to digest.
- Saute the jeera in ghee and whole spices until everything's aromatic and slightly changes color. This helps to really bring out the flavors and aroma that makes the resulting dish even more delicious.
- My secret to tip to have really separate, non-clumpy, restaurant-style jeera rice is to gently roast the grains in ghee and spices before adding water.
Pair this recipe with
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?
Watch the Video
Perfect Jeera Rice (Indian Cumin Rice)
Ingredients
- 1 cup Long grain Basmati Rice
- 2 cups Water + extra for soaking, refer to Note 1
- 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
- ยฝ - ยพ 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 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.
- Toast the rice in the pan for two minutes on a medium flame. This helps add more flavour to the rice, and prevents it from sticking and becoming gluggy
- 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 six minutes, till all the water has evaporated and the rice is cooked through.
- Turn off the flame and let the rice rest for 5 more minutes. Top with chopped coriander and serve hot.
Video
Notes
- Rice to Water Ratio
- Stovetop - 1:2::Rice:Water - 1 cup of rice requires 2 cups of water
- Pressure Cookerย - 1:1.5::Rice:Water - 1 cup of rice requires 1.5 cups of water
- Instant Potย - 1:1.25::Rice:Water - 1 cup of rice requires 1.25 cups of water
- Cooking method
- Pressure Cooker - Proceed with the same instructions as mentioned in the recipe if using a traditional pressure cooker. Note that the water amount changes to 1.5 cups instead.ย Once you add the water and salt, close the lid of the pressure cooker. Cook on medium high heat for two whistles. Turn off the gas once you hear two whistles and let the pressure release naturally. Basmati is ready to be served!
- Instant Pot -ย Turn on the Saute mode and follow the instructions mentioned in the recipe. Note that the water amount changes to 1.25 cups instead.ย Once you add the water and salt, close the lid of the Instant Pot. Cook the rice by selecting Manual and set the timer for 4 minutes. Once the 4 minutes are up, and the the beeper goes off, let the pressure release naturally for 8 minutes. After 8 minutes,ย vent to release pressure manually. Rice is ready for serving.
- Wash the rice at least 3 times. This washes away all the extra starch which would otherwise make the rice gluggy.
- ย Do not forget to soak the rice. The time measurements given in the recipe are for soaked basmati rice. If you make Jeera Rice without soaking, the time taken will be longer and the rice will not be as fluffy.
- Saute the whole spices and cumin seeds until fragrant. Cumin seeds burn very quickly so be sure to keep an eye on it.
- Toast the rice before adding water and salt. Toasting the rice adds aroma and also prevents the rice from sticking and becoming gluggy
- ย Do not forget to salt the water and rice before cooking.ย
alice says
Hi, this was easy and fantastic. To go with any meat or chicken curry. Thanks looking forward for some nice Smokey Khabab Rescipe. Alicia
Richa says
Hey Alice! So glad you liked it. I'll share a kebab recipe soon.
Leera says
Came out tasty!! Thanks for the recipes
Cosmo says
Well how much ghee i need to add? Whenever i try to prepare jeera rice itโs always greasy..
Richa says
If you read the recipe properly, the amount of ghee to be added is clearly mentioned.
Devi Prasad says
Very good recipe. But most of the basmati rice varieties becomes sticky if we cook over 25minutes, I recommend to use AMIRA BASMATI RICE to get a fluffy nature of rice and to add the deliciousness to the basmati rice recipes. Check the site in the form. You can get more info here at: https://www.amira.net/distributor/brands/premium-basmati-rice/
Shel says
I wanted something to go with my butter chicken and OMG, this was the perfect companion. Thank you!
Richa says
Thanks! So glad you liked it!
Gary says
Easy to follow and very tasty recipe. I followed the initial part of the recipe but finished it off in the rice cooker. It was the perfect accompaniment to the chicken xacuti! Many thanks
Richa says
Thanks Gary!
Linda says
Thank you, Richa, this is an amazing rice recipe, I do not like gluggy rice, I love loose fluffy rice,the way you cook it in this recipe, thank you. I tried your recipe and just loved it, this is now my best ever method of cooking rice when I serve a curry dish, or just with chicken portions for a light meal. Thank you.
Richa says
Thanks! So glad you liked it!
Suchita says
I tried.. nd it's yummy..thnk
Richa says
Thank you Suchita!
Alice says
How long does it take if cooked in pressure cooker?
Richa says
This rice cooks in 6-7 minutes on the stove which is pretty fast. If you are cooking in a traditional pressure cooker, two whistles is enough.
Boby McClaren says
um???? Were is the Utensils
SWARNENDU Ray says
Wonderful guide. I just made my first Jeera Rice by my own with this guidance and trust me it tastes awesome. A big Thank You. Do you have any app available in Google play store ?
Richa says
Thank you so much Swarnendu! And no, I don't have an app available.
Varshith says
I tried it. It was awesome. Thanks.
Richa says
Thanks Varshith!!
Suvarna says
Thanks for sharing....same way I cooked and it turned out yummy๐
Richa says
So glad you liked it Suvarna!
Saroj Ganeshan says
I wouldl like to know from where you got the nice serving dish for the jeera rice. You can respond @ whatsup 416 937 9549. Or my [email protected]
Richa says
Hey Saroj, I bought the bowl from a site called Kettle + Brine. You can find them online. The pot that I cooked the jeera rice in is from Fujihoro
Ron says
I remember eating this rice in my visits to India, but didn't know what it was called. Now I can make it at home. Thanks for sharing the recipe and your technique.
Ranit Ganguly says
Unique recipe...I am successful in my first attempt...Thanks..
Julia Schreiner says
I love anything curry and basmati rice but I can't stand coriander and also I am not fond of cumin, but as long as it's seed and not powder I can live with that. When I prepare basmati rice I use star anise, cinnamon, cloves, coriander seeds and/or coconut milk. My rice sometimes is sticky so I loved this recipe, I will try it next time (without the coriander leaves). Thank you very much.
Richa says
Thanks Julia! Washing rice before cooking can take away extra starch and result in less sticky rice. Really glad you liked this recipe!