Jeera Rice Recipe

Fragrant basmati rice tossed with toasted cumin in ghee — jeera rice is the simple, elegant side that makes any curry feel like a celebration.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

380

Ingredients

• 300 g basmati rice, rinsed
• 2 tbsp ghee or oil
• 2 tsp cumin seeds
• 2 bay leaves
• 4 cardamom pods, lightly crushed
• 1 small onion, sliced (optional)
• 600 ml water
• Salt, to taste
• Coriander, to serve

Instructions

1. Soak the rinsed rice for 20 minutes, then drain well.
2. Heat the ghee and fry the cumin seeds until they crackle and darken slightly.
3. Add the bay leaves, cardamom and onion, if using, and fry 2 minutes until fragrant.
4. Stir in the rice gently to coat in the spiced ghee, then add water and salt.
5. Bring to a boil, cover tightly, and cook on the lowest heat for 15 minutes.
6. Rest covered for 10 minutes, fluff with a fork, and serve scattered with coriander.

Pro tips

• Rinsing and soaking basmati gives separate, fluffy grains.
• Do not lift the lid during cooking; the steam finishes the rice.
• Resting after cooking is essential for perfect texture.
• Toast the cumin until fragrant but not burnt, or it turns bitter.

Frequently asked questions