Go Back
–+ servings
Steamed jeera rice served fresh in a black bowl with a side of Indian curry.
Print

Perfect Jeera Rice (Indian Cumin Rice)

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don't need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you'll have fluffy, flavorful jeera rice ready in under 10 minutes.
Course Side Dishes
Cuisine Indian
Diet Gluten Free, Hindu, Vegetarian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 Portions
Calories 208kcal
Author Richa

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
  • ½ - ¾ 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

  1. Rice to Water Ratio
    • Stovetop - 1:2::Rice:Water - 1 cup of rice requires 2 cups of water
    • Pressure Cooker - 1:1.5::Rice:Water - 1 cup of rice requires 1.5 cups of water
    • Instant Pot - 1:1.25::Rice:Water - 1 cup of rice requires 1.25 cups of water
  2. 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. 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 - Turn on the Saute mode and follow the instructions mentioned in the recipe. Note that the water amount changes to 1.25 cups instead. 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,  vent to release pressure manually. Rice is ready for serving.
  3. Wash the rice at least 3 times. This washes away all the extra starch which would otherwise make the rice gluggy.
  4.  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.
  5. Saute the whole spices and cumin seeds until fragrant. Cumin seeds burn very quickly so be sure to keep an eye on it.
  6. Toast the rice before adding water and salt. Toasting the rice adds aroma and also prevents the rice from sticking and becoming gluggy
  7.  Do not forget to salt the water and rice before cooking. 

Nutrition

Calories: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 338mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg