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perfect jeera rice recipe- Indian cumin rice
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4.86 from 7 votes

Perfect Jeera Rice (Indian Cumin Rice)

Perfect jeera rice recipe! The only recipe you will need to make Indian cumin rice or rice flavored with cumin seeds. Not just any recipe but the one with perfectly cooked fluffy rice with spot on cumin flavor, grains full and separate and not greasy! This is a super easy recipe, ready in less than 15 minutes , best with Indian curries, vegetarian and gluten free!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Main Course
Cuisine: Indian
Keyword: cumin rice, jeera rice
Servings: 3
Calories: 221kcal
Author: Harini


  • Heavy pan with lid or pressure cooker base.


  • 1 cup raw basmati rice
  • water
  • salt

Other Ingredients

  • 2 tablespoons ghee or butter or oil
  • 2 teaspoons cumin seeds
  • 1 bay leaf
  • 2-3 cardamoms
  • 1 inch cinnamon stick
  • 3 cloves
  • 1/2 cup finely chopped onions optional
  • 2 green chilies finely chopped (optional)
  • 12 whole cashews optional
  • 2 tablespoons finely chopped cilantro leaves


  • Pick and rinse the rice grains well for 2-3 times. Soak in water for 30 minutes. Drain the water and spread rice on a plate. Set aside for 10 minutes.
    how to cook basmati rice
  • To make jeera rice heat 2 tablespoons ghee in a heavy pan. Throw in the whole spices namely bay leaf, cloves, cinnamon, cardamom and saute well for a minute.
    sauteing whole spices in ghee
  • Next throw in cumin seeds or jeera and saute for 2 minutes.
    sauteing cumin seeds in ghee
  • Now in goes cashews and fry for a minute.
    frying cashews in ghee
  • Next add finely chopped onions and saute until soft.
    sauteing onions in ghee
  • Next in goes drained rice. Mix well and saute until all the moisture from rice leaves.
    Adding rice grains to fried spices
  • Pour 2.25cups water along with salt to taste. Bring to a boil.
    water and salt added to rice
  • Close the pan with a lid and lower the flame.
    cooking rice in water
  • Cook in low flame for 5-7 minutes or until the rice is done.
  • Once done, switch off the flame and keep the pan closed for 5 minutes. Open, fluff up gently and serve jeera rice garnished with chopped coriander leaves.

Jeera rice with cooked rice

  • Steam or use pressure cooker to cook basmati rice, fluff up, add few drops of oil and mix well. Set aside to cool a bit.
  • Add cumin seeds and fry for 2 minutes. Next add chopped onions and fry until they turn soft. Add cooked rice, salt to taste and toss well. Serve.

Instant Pot Jeera Rice

  • Place the inner pot inside your instant pot and switch it on.
  • Press saute mode and once it displays hot, add ghee followed by all the spices. Saute well for a minute.
  • Add finely chopped onions if using and saute.
  • Next add soaked and drained rice. Mix well and saute for a minute.
  • Pour 2.5 cups water and mix gently. Add salt to taste. Let the water come to a boil.
  • Close the instant pot, cancel saute mode and press pressure cook or manual button. Set timer to 4 minutes, seal the pressure valve. Once done, release the pressure manually and fluff up the rice. Add coriander leaves, mix well and serve.



Basmati rice- Use very good quality aged basmati rice for best flavor and texture. Also you need to prep the rice abit before cooking.
Pick and rinse the rice grains very well changing the water multiple times. Rinsing removes the starch from the grains and makes it non sticky.
Next soak the rice grains for 30 minutes. Soaking helps in making the rice grains super long.
Once soaked, drain the rice thoroughly and spread on a a pate for 10 minutes before cooking.
Frying Jeera- Add cumin seeds or jeera to the ghee or butter only after it turns hot.
Next after adding the cumin seeds, reduce the flame and fry for 2 minutes. This will release the essential oils from cumin seeds and impart the maximum flavor.
Frying other spices- Add the whole spices like bay leaf one by one and fry in low flame carefully without burning the spices.
Sauteing the rice- After adding the drained rice to the pot, saute it in medium flame or high flame until all the moisture from the rice leaves. This step will make all the grains separate in cooked rice.
After adding water to the rice, bring to a rolling boil before closing the lid. After it reaches a boil, close the lid simmer the flame and cook for 6-7 minutes. Do not open the lid or stir the rice often while it is cooking.
Once done switch off the flame but keep the pan closed for 5-6 minutes. Then gently fluff up the rice with a fork before serving.


Serving: 3g | Calories: 221kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 339mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg