Jeera rice is fluffy basmati rice tempered with cumin seeds in ghee. It is the easiest way to make a meal feel restaurant-quality, and it goes with almost every curry. This recipe serves 4 and takes about 25 minutes once the rice has soaked.
Prep: 5 minutes + 30 minutes soaking | Cook: 20 minutes | Serves: 4
Ingredients
- 1.5 cups basmati rice
- 2 tbsp ghee or oil
- 1.5 tsp cumin seeds
- 1 bay leaf, 2 cloves and 1 small cinnamon stick (optional)
- 2.25 cups water
- 1 tsp salt
- Cilantro to finish
Method
- Rinse the rice in several changes of water until clear. Soak for 30 minutes, then drain.
- Heat the ghee in a heavy pot. Add the cumin seeds and whole spices for 30 seconds until fragrant.
- Add the rice and stir gently for 1 minute so each grain is coated.
- Pour in the water and salt. Bring to a boil, then reduce to the lowest heat, cover tightly and cook for 12 to 15 minutes.
- Turn off the heat and rest, covered, for 5 minutes. Fluff with a fork and add cilantro.
Tips for fluffy grains
- Rinsing removes surface starch, so grains stay separate.
- Do not lift the lid while the rice cooks; steam is doing the work.
- A ratio of about 1 part rice to 1.5 parts water works for soaked basmati. Unsoaked rice needs a bit more water and a few extra minutes.
- Use a heavy pot with a tight lid so heat stays even.
- Resting after cooking is not optional. It finishes the steam and keeps the bottom from sticking.
Variations
- Vegan: use oil instead of ghee.
- Peas jeera rice: stir in a handful of thawed green peas in the last 2 minutes of cooking.
- Onion jeera rice: sauté half a sliced onion in the ghee until golden before you add the cumin.
- Lemon finish: squeeze a little lemon over the fluffed rice for a brighter side dish.
What to serve with it
Jeera rice pairs well with dal tadka, butter chicken, palak paneer, chana masala and paneer butter masala. It also sits beside chicken biryani when you want a milder rice option on the same table.
For a weeknight plate, add a simple salad or raita. For guests, put naan and one mild curry next to one hotter dish so everyone can choose.
Jeera rice for catering and parties
Rice is part of every catering buffet we set up across Aldergrove, Langley, Abbotsford, Mission and Chilliwack. Jeera rice is a favourite because it travels well, stays fragrant, and works with both vegetarian and non-vegetarian mains.
When you plan a buffet for 15 or more guests, include rice plus fresh naan so people can mix and match. Tell us your guest count, spice preference and any gluten-free or vegan needs when you ask for a quote. See our catering page, or the city pages for Langley, Abbotsford, Mission and Chilliwack.
Order it
Our menu includes basmati rice, jeera rice and other rice dishes for dine-in and takeout in Aldergrove. Open 11 AM to 10:30 PM daily, and until 11 PM on Friday and Saturday.
FAQ
Why is my rice sticky? Too much water or too little rinsing. Soak and rinse until the water runs clearer, then stick to the 1:1.5 ratio.
Can I cook it in a rice cooker? Yes. Temper the cumin in ghee first, then add to the cooker with rice and water.
Can I make it ahead? Yes. Cool it quickly, refrigerate, and reheat with a splash of water and a covered pan so it steams soft again.
Is it gluten-free? Plain jeera rice made with rice, ghee or oil, cumin and salt is naturally gluten-free. Confirm any whole-spice blends if you cook for someone with coeliac disease.