Jeera rice is a very tasty, simple, and easy to make rice recipe subtly flavored with spices. This light rice recipe tastes great with rich Indian curries.
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Today I am sharing one of my favorite rice recipes from India – Jeera rice. It’s a simple and subtly flavored rice recipe that tastes amazing with rich Indian curries, lentils, and beans.
My favorite way of having it is with Rajma which is a very popular combination in India.
However, the awesome delicate flavors of this dish are not the only reason why love it but there is another special reason. My father used to make it for us quite often when we were kids and he still does. He even used to pack it in my office lunch with different curries and was a favorite of my colleagues.
What is Jeera Rice
Jeera is the Hindi word for cumin so Jeera rice is a simple dish made by tempering rice with cumin and a few other whole spices like peppercorns, bay leaves, cloves, black cardamom, etc.
Do you know that India and China are the largest producers of Cumin and they contribute around 70% to the total cumin produced in the world?
Another interesting fact is that India is also the largest consumer (63%) of Cumin. We grew up seeing our mothers and grandmothers adding it to almost every Indian savory recipe so these figures are not surprising for us.
Don’t worry even if you can’t eat spicy food, this dish will not get over-spiced and you will just get a hint of very delicious spice flavors.
How to serve
You can serve Jeera rice with any Indian dish with gravy. The subtle flavors of this dish perfectly balance the rich Indian curries and lentils.
Tips to make perfect Jeera Rice
- Use long-grain Basmati rice for this recipe
- Wash the rice nicely till the water becomes clear
- Don’t soak the rice in advance and wash them just before you are planning to make this dish
- Don’t add too much water to the rice. No one wants to eat mushy Jeera rice. The water level shall be slightly above the rice
- If anytime during the cooking process you feel that you need to add some water, add boiling water only
- Don’t overheat the oil as the spices get burnt very easily and will lose their flavor too. It’s best to add the spices when the oil is warm
- After switching off the gas let the rice settle for around 10 minutes and then fluff with a fork
It’s very simple to make this recipe and almost everyone loves it. So don’t forget to try it out on your next curry night and don’t forget to share your experience with me.
More easy vegan/ vegetarian rice recipes from around the world
I love rice dishes so keep on trying different rice recipes from all over the world. If you also want to try different rice recipes, don’t miss to check the following recipes:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
- 2 cups basmati rice
- 2.5 cups water May vary depending on the quality of rice
- 2.5 teaspoons cumin seeds
- 2-3 cloves
- 2-3 black peppercorns
- 1-2 black cardamom
- 2 bay leaves
- 1 teaspoon salt adjust as per taste
- 1.5 tbsp ghee/ any cooking oil
- 1/4 cup chopped coriander leaves optional
- Wash rice and keep aside.
- Heat oil in a pot and add all the spices to it (make sure that the oil is not too hot otherwise the spices will get burnt as soon as you add them). Sauté for a few seconds.
- Once the spices turn fragrant, add the rice, water, and salt. Mix everything and let the rice cook uncovered for around 8-10 minutes.
- When the water starts bubbling, put the lid on, leaving a small part open so that water doesn’t come out. Let it cook like this for another 5 minutes.
- After 5 minutes, cover the pot tightly and let the rice cook covered for 5 more minutes.
- Switch off the gas and let the rice remain covered in the pot for 7-8 minutes. After that remove the lid, add chopped coriander leaves. Fluff the rice with a fork and mix coriander leaves with rice.
- Serve hot with curries, beans or lentils.