Jeera Rice
Fluffy basmati rice tempered with ghee and cumin seeds, a simple, fragrant side that goes with every dal and curry on the menu.
Jeera rice is plain basmati rice lifted by a ghee and cumin tempering, and it is the default side for dal, rajma, paneer curries and most North Indian thalis. The recipe is simple, but the result depends on technique: washing the rice until the water runs clear, soaking it briefly, and cooking it with the right amount of water so each grain stays separate. A few whole spices and a little lemon juice add fragrance without overpowering the main dish. Once you have the method down, this rice takes barely half an hour and looks far more special than it is.
Method
- Wash the rice in several changes of water until it runs nearly clear. Soak in fresh water for 20 minutes, then drain well.
- Heat ghee in a heavy pot on medium heat. Add cumin seeds, bay leaf, cloves, cinnamon and cardamom; let them sizzle for about 30 seconds until fragrant.
- Add the drained rice and gently sauté for 1 minute, stirring carefully so the grains do not break.
- Pour in the water and add salt and lemon juice. Bring to a boil on high heat.
- Reduce to the lowest flame, cover tightly and cook for 12 to 15 minutes, until the water is absorbed and the grains are tender.
- Turn off the heat and rest, covered, for 5 minutes. Fluff with a fork and garnish with coriander.
Chef's tips
- Do not stir the rice once it is boiling; it breaks the grains and makes it sticky.
- The ratio of 1 cup rice to 1 3/4 cups water suits soaked basmati; use 2 cups for unsoaked.
- Cook cumin until it is fragrant and just browning, not burnt.
- Use a tight lid; a folded kitchen towel under it traps steam.
What to serve it with
Serve with dal fry, rajma masala, kadhai paneer or any dry or gravy sabzi, plus a bowl of curd.
Storage
Refrigerate in a closed container for up to 1 day. Sprinkle with a little water and microwave covered until hot.
Variations
- Add a handful of green peas for a quick matar jeera rice.
- Fry a thinly sliced onion until golden and stir it in for a richer version.
- Cook in a pressure cooker for 1 whistle for a hands-off method.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why is my jeera rice sticky?
Usually because the rice was not washed enough, too much water was used, or it was stirred while cooking. Wash until clear, measure the water and leave the pot undisturbed.
Do I have to soak basmati rice?
Soaking for 20 to 30 minutes helps the grains elongate and cook evenly. If you skip it, add a little extra water and cook for a couple more minutes.
Can I use regular rice for jeera rice?
You can, but basmati gives the signature aroma and long, separate grains. With regular rice, reduce the water slightly and expect a softer texture.
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