Jeera Rice

North Indian cumin-infused rice

Light, separate basmati grains lightly perfumed with toasted cumin and a hint of bay and cinnamon. Simple, unadorned and designed to sit alongside dals and vegetable curries without overpowering them.

Nutrition · per serving

396kcal

6.8gProtein

69.3gCarbs

8.4gFat

2.2gFiber

2 servings

Ingredients

8 items

Rice preparation

basmati rice, long-grain, rinsed and drained180 g

cold water (for soaking and rinsing)enough to rinse and 300 ml for soaking/draining

cooking water225 ml

fine salt1 tsp (6 g)

Tempering and aromatics

ghee15 g (about 1 tbsp)

whole cumin seeds (jeera)1 tsp (≈2 g)

bay leaf1

small cinnamon stick2 cm piece

Tips

•Rinse until the water runs almost clear to remove surface starch; this keeps grains separate.
•Soaking shortens cooking time and helps grains elongate; do not skip the 15-minute soak.
•Use a heavy-bottomed pot with a tight lid to avoid burning and to maintain even steam.
•Do not stir while cooking or resting; stirring makes the rice sticky.
•Adjust water slightly (+10–20 ml) if your rice is older or your pot loses more steam.

Steps

1
Measure 180 g basmati rice into a bowl, add cold water to cover by several centimetres, swirl and pour off; repeat rinsing until the drained water runs nearly clear (about 3–4 rinses).
180 g basmati rice, long-grain, rinsed and drainedenough to rinse and 300 ml for soaking/draining cold water (for soaking and rinsing)
2
After rinsing, soak the rice in 300 ml cold water for 15 minutes, then drain thoroughly in a fine sieve and set aside.
180 g basmati rice, long-grain, rinsed and drainedenough to rinse and 300 ml for soaking/draining cold water (for soaking and rinsing)
3
Heat ghee in a heavy-bottomed saucepan over medium heat until shimmering, then add cumin seeds and toast 20–30 seconds until fragrant and slightly darker, taking care not to burn them.
15 g (about 1 tbsp) ghee1 tsp (≈2 g) whole cumin seeds (jeera)
4
Add bay leaf and cinnamon stick to the ghee and briefly bloom for 10 seconds, then immediately add the drained rice and gently stir 6–8 times to coat each grain in ghee without breaking them.
1 bay leaf2 cm piece small cinnamon stick180 g basmati rice, long-grain, rinsed and drained
5
Pour in cooking water and add salt, bring to a lively simmer over medium-high heat uncovered; once you see steady small bubbles and the surface is moving, reduce heat to the lowest setting, cover tightly with a lid and cook by absorption for 8 minutes.
225 ml cooking water1 tsp (6 g) fine salt
6
After 8 minutes cooking, do not lift or stir; turn off the heat and leave the pot covered to rest and steam undisturbed for 5 minutes.
7
Remove the lid, discard bay leaf and cinnamon stick if you prefer, then gently fluff the rice with a fork to separate the grains and serve immediately.
1 bay leaf2 cm piece small cinnamon stick

Origin & History

Jeera Rice is a simple North Indian home-style preparation where fragrant cumin seeds are bloomed in fat to perfume plain rice. It evolved as an everyday accompaniment to dals and dry vegetable sabzis, prized for its simplicity and ability to balance spicier dishes.

Pregnancy

No specific concerns.

Breastfeeding

No specific concerns.

indian rice basmati vegetarian side cumin everyday

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Steps

Measure 180 g basmati rice into a bowl, add cold water to cover by several centimetres, swirl and pour off; repeat rinsing until the drained water runs nearly clear (about 3–4 rinses).

180 g basmati rice, long-grain, rinsed and drainedenough to rinse and 300 ml for soaking/draining cold water (for soaking and rinsing)

After rinsing, soak the rice in 300 ml cold water for 15 minutes, then drain thoroughly in a fine sieve and set aside.

180 g basmati rice, long-grain, rinsed and drainedenough to rinse and 300 ml for soaking/draining cold water (for soaking and rinsing)

Heat ghee in a heavy-bottomed saucepan over medium heat until shimmering, then add cumin seeds and toast 20–30 seconds until fragrant and slightly darker, taking care not to burn them.

15 g (about 1 tbsp) ghee1 tsp (≈2 g) whole cumin seeds (jeera)

Add bay leaf and cinnamon stick to the ghee and briefly bloom for 10 seconds, then immediately add the drained rice and gently stir 6–8 times to coat each grain in ghee without breaking them.

1 bay leaf2 cm piece small cinnamon stick180 g basmati rice, long-grain, rinsed and drained

Pour in cooking water and add salt, bring to a lively simmer over medium-high heat uncovered; once you see steady small bubbles and the surface is moving, reduce heat to the lowest setting, cover tightly with a lid and cook by absorption for 8 minutes.

225 ml cooking water1 tsp (6 g) fine salt

After 8 minutes cooking, do not lift or stir; turn off the heat and leave the pot covered to rest and steam undisturbed for 5 minutes.

Remove the lid, discard bay leaf and cinnamon stick if you prefer, then gently fluff the rice with a fork to separate the grains and serve immediately.

1 bay leaf2 cm piece small cinnamon stick