Quick Jeera Rice (Indian Cumin Rice) Recipe

Introduction

Quick Jeera Rice, also known as Indian Cumin Rice, is a simple and fragrant side dish that pairs beautifully with a variety of curries and dals. Its nutty cumin aroma and fluffy texture make it a beloved staple in Indian kitchens.

Ingredients

• 1 cup basmati rice
• 1 tablespoon ghee (substitute avocado oil if preferred)
• 1 teaspoon cumin seeds (add more for extra fragrance)
• 1 Thai green chili, finely chopped (substitute with Serrano chili)
• 2 cups water
• 1 teaspoon kosher salt
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Rinse the basmati rice thoroughly in cold water at least three times until the water runs mostly clear. Cover with fresh water and soak for 20 to 30 minutes, then drain just before cooking.
2. Step 2: With about five minutes left on the soaking timer, heat ghee in a medium saucepan over medium-low heat. Add cumin seeds and cook until aromatic and sizzling, about 30 seconds, making sure seeds darken slightly but do not blacken.
3. Step 3: Add the chopped green chili to the pan and stir for about 20 seconds without allowing it to brown.
4. Step 4: Drain the soaked rice and gently add it to the saucepan. Stir carefully to coat the grains with spiced ghee. Toast the rice for 1 to 2 minutes, taking care not to break the grains or let them stick to the pan bottom.
5. Step 5: Add water and salt to the pot. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low, cover tightly, and simmer for 4 to 6 minutes.
6. Step 6: Check the rice at 4 minutes; if the water has mostly evaporated and the rice is tender, turn off the heat. Let it sit uncovered for 2 minutes to finish steaming and to dry out excess moisture.
7. Step 7: Fluff the rice gently with a fork, sprinkle with fresh cilantro, and serve hot.

Tips & Variations

• For more fragrant rice, increase cumin seeds to 1½ teaspoons.
• Soaking the rice before cooking ensures even cooking and fluffy grains—don’t skip this step.
• Stir gently throughout to prevent breaking the delicate basmati grains.
• When using an Instant Pot or pressure cooker, add about 1/4 cup extra water. Cook on high pressure for 5 minutes, then use a manual pressure release for a couple of minutes before quick-releasing the rest.
• Stir in ¼ cup frozen peas during the last 2 minutes of cooking to add protein and color.
• To refresh leftover rice, quickly sizzle cumin seeds and spices in a pan and pour over the rice to revive its aroma and flavor.

Storage

Store leftover Jeera Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain moisture. For best flavor, reheat with a quick tempering of cumin seeds in ghee or oil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of basmati?

While regular white rice can be used, basmati rice is preferred for its aroma and long, fluffy grains. Using other varieties may change the texture and fragrance of the dish.

How can I make Jeera Rice vegetarian or vegan?

Simply substitute ghee with avocado oil, vegetable oil, or any plant-based fat to keep the dish vegan while retaining the delicious cumin flavor.

Quick Jeera Rice (Indian Cumin Rice) Recipe

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★★★★★

4.4 from 72 reviews

Quick Jeera Rice is a fragrant and flavorful Indian cumin rice dish made with basmati rice, ghee, cumin seeds, and green chili. It’s a simple yet aromatic side dish that complements many Indian meals and comes together quickly with fluffy, separate grains infused with warm spices.

• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Rice and Cooking Ingredients

• 1 cup basmati rice
• 1 tablespoon ghee (substitute avocado oil if preferred)
• 1 teaspoon cumin seeds (increase to 1½ teaspoons for more fragrance)
• 1 Thai green chili, finely chopped (substitute Serrano chili)
• 2 cups water
• 1 teaspoon kosher salt

Garnish

• 1 tablespoon fresh cilantro, chopped

Instructions

1. Rinse and soak rice: Rinse the basmati rice thoroughly in cold water at least three times until the water is mostly clear. Cover the rinsed rice with fresh water and soak for 20-30 minutes. Drain just before cooking.
2. Heat ghee and toast cumin seeds: With about 5 minutes left on the soaking timer, heat the ghee in a medium saucepan over medium-low heat. Add the cumin seeds and cook until aromatic and sizzling, about 30 seconds, allowing the seeds to darken slightly but not turn black.
3. Add green chili: Stir in the chopped green chili and cook for about 20 seconds without letting it brown to infuse the oil with mild heat.
4. Add and toast rice: Drain the soaked rice and gently add it to the saucepan. Stir gently to coat the grains with the spiced ghee and toast for 1-2 minutes carefully, taking care not to break the grains or let them stick to the bottom.
5. Cook rice: Add water and kosher salt to the pot. Increase heat to high and bring to a rolling boil. Once boiling, reduce heat to medium-low, cover tightly, and simmer for 4-6 minutes.
6. Check doneness and finish steaming: At about 4 minutes, check if most water has evaporated and rice is tender. If so, turn off heat and let the rice sit uncovered for 2 minutes to finish steaming and dry out excess moisture.
7. Fluff and garnish: Fluff the rice gently with a fork, sprinkle chopped fresh cilantro over the top, and serve hot.

Notes

• For a more fragrant cumin flavor, increase cumin seeds to 1½ teaspoons.
• Soaking rice prior to cooking is important to ensure even cooking and fluffy texture.
• Stir gently when toasting and adding the rice to avoid breaking the delicate grains.
• When using an Instant Pot or pressure cooker, add about ¼ cup more water and cook on high pressure for 5 minutes with a natural release of a couple minutes, then quick release.
• To refresh leftover rice, sizzle spices in a pan and pour over the reheated rice.
• Add ¼ cup frozen peas in the last 2 minutes of cooking for extra protein.

Keywords: Jeera rice, cumin rice, basmati rice recipe, Indian rice side dish, quick cumin rice, aromatic rice