Jeera Rice Recipe (Cumin Rice, Zeera Rice)

Jeera Rice (Indian Cumin Rice) is an Indian rice dish made using rice, cumin seeds, and a few other spices. My recipe tastes exactly like the one served at your favorite restaurant - fluffy, perfectly cooked, non-sticky, aromatic, and flavorful. Make it using simple ingredients in a pan, instant pot, or a stovetop pressure cooker (vegetarian, gluten-free, and can be easily made vegan).

4.22 from 19 votes

Jeera Rice Recipe (Cumin Rice, Zeera Rice)

Jeera Rice (Zeera Rice, Cumin Rice) is an Indian rice dish made using rice, cumin seeds, and a few other spices. Make it using simple ingredients in a pan, an instant pot, or a stovetop pressure cooker using my easy recipe.

Prep Time5

Cook Time20

Soaking Time30

Total Time55

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 cup long grain basmati rice
2 tablespoons ghee use oil for vegan version
2 teaspoons cumin seeds (jeera)
1 whole bay leaf (tejpatta)
2-3 whole green cardamoms (hari elaichi)
3-4 cloves (laung)
3-4 whole black peppercorns (kali mirch)
1 inch piece of cinnamon (dalchini)
1 teaspoon chopped green chilies or to taste
2-3 drops freshly squeezed lime juice
1 teaspoon salt
1 tablespoon chopped cilantro (fresh coriander leaves)

US Customary - Metric

Instructions

Rinse rice with water 2-3 times until the water runs clear.
Soak it in 2-3 cups of water for 30 minutes. Set aside.
Heat ghee in a pan over high heat.
When the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
Tip – Do not add cumin seeds to less hot oil otherwise they will not crackle properly and their flavor will not be released in the ghee. Also, keep a closed eye after adding the cumin seeds to the hot ghee, they tend to burn in a wink.
Add bay leaf, green cardamoms, cloves, black peppercorns, and cinnamon, and saute for 20 seconds.
Add green chilies and saute for 20-30 seconds.
Drain the rice and add it to the pan along with lime juice, salt, and 2 cups of water. Stir gently.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the water is absorbed and the rice is tender.
Remove the pan from heat and let it rest for 5 minutes.
Remove the lid and fluff gently with a fork. Garnish with chopped cilantro and serve!

Video

Notes

Instant pot and stovetop pressure cooker methods are in the post.

Slightly crushing the whole spices before adding them to the hot ghee makes the rice even more flavorful.

The recipe can be doubled or tripled, too. I use my 3-liter pan, a 3-quart Instant Pot, or a 3-liter pressure cooker to make it. If scaling the recipe, use a bigger pan, pressure cooker, or Instant Pot. The cooking time will remain the same.

Nutrition