Jeera Rice Recipe (Jeera Pulao)

A staple on par with Naan in any Indian feast, this Jeera Rice brings restaurant-style comfort to your table. Light, fluffy, and delicately spiced with cumin seeds, green chilli, and a whisper of cardamom, each grain is infused with flavor and warmth. Jeera Rice perfectly elevates your favorite curries, dals, or stir-fries. I am sharing two methods – one made entirely in a pan or pot, and the other a restaurant-style version. You can choose whichever you like.

About Jeera Rice

Known in Hindi as ‘jeera,’ cumin seeds lend their name – and their irresistible aroma – to this beloved Indian rice dish.

Jeera Rice or cumin rice, is a simple yet flavorful preparation where basmati rice is gently infused with earthy cumin and a medley of whole spices, creating a fragrant, lightly spiced side that’s anything but plain.

A favorite at Indian restaurants, a Jeera Rice Recipe often wins hearts over plain basmati when served alongside hearty dals or rich curries.

The magic lies in the tempering – just a handful of spices, bloomed in ghee or oil, transform humble rice into something truly special.

Surprisingly easy to make, Jeera Pulao strikes the perfect balance between elegance and everyday comfort.

It’s a dish that impresses guests yet fits effortlessly into your weeknight menu. Master this classic, and your daily meals will feel instantly upgraded!

Why This Recipe Works

This Jeera Rice Recipe brings the comforting flavors of your favorite restaurant right to your kitchen. Mildly spiced, fragrant and infused with the earthy essence of cumin and warming whole spices, each bite is simple yet deeply satisfying.

Here, the cumin seeds and whole spices are first sizzled in oil to unlock their aromas, and then the rice is simmered alongside them – much like making a pulao. That’s why this version can also be lovingly referred to as Jeera Pulao.

It is a convenient one-pot dish, perfect whether you’re using a pressure cooker or a regular pan. Since everything cooks together, the rice soaks up all the bold flavors of cumin and garam masala, making it wonderfully aromatic and full of depth.

This version closely mirrors the Jeera Rice served at Punjabi dhabas – minus the typical reddish or yellow hues.

Want a splash of color? Add a pinch of turmeric or a few strands of saffron. Natural color, rich taste – no artificial ingredients needed.

If you love cooking with cumin, do check out these recipes for Jeera Aloo (Cumin Potatoes) and homemade Jeera Powder (Ground Cumin).

How to make Jeera Rice

Prepare Rice

1. Rinse 1 cup basmati rice, 3 to 4 times in cool water or until the water runs clear of starch.

2. Soak the basmati rice in water for 20 to 30 minutes. Later, using a colander, drain all the water from the rice. Set the soaked rice aside.

Fry Spices

3. These are the spices you will need. Set these spices aside.

4. Heat 2 tablespoons of ghee or oil in a heavy pan or pot, keeping the heat at medium-low to medium. Let the ghee or oil become hot.

Add 2 teaspoons of jeera (cumin seeds) and stir. Let the cumin crackle, splutter, and fry well. Frying the cumin properly is important as it releases its full flavor and aroma.

Quickly add the following whole spices:

• 2 to 3 single strands of mace
• 1-inch cinnamon stick
• 1 black cardamom and 2 green cardamoms
• 1 tej patta (Indian bay leaf)
• 1 star anise (optional)
• 2 to 3 cloves
• 5 to 6 black peppercorns

5. Fry for a few seconds till the spices become aromatic. Do not burn the spices.

Sauté Rice

6. Immediately, add the soaked rice and salt according to taste. Then, lower the heat.

7. Stir and sauté the rice for 1 to 2 minutes so that the ghee or oil coats each rice grain.

8. Add 1½ to 2 cups water or as required depending on the quality of rice.

Check the taste of the water, it should taste a bit salty.

Make Jeera Rice

9. Cover the pan with a lid. On a low to medium-low heat, simmer till the rice grains are tender and cooked well.

Cooking basmati rice may take about 12 to 20 minutes, depending on their quality and age.

Using a fork, check a couple of times when the rice is cooking. If all the water has been absorbed and the rice grains are not cooked, add some more hot water and mix gently with a fork.

10. The rice should get cooked well but not become mushy or pasty. When the rice is done, gently fluff the rice with a fork.

Add 1 to 2 tablespoons chopped coriander leaves and mix gently. Or simply choose to garnish the Jeera Pulao while serving.

Instead of coriander leaves (cilantro) opt to garnish cumin rice with mint leaves. 

11. Serve Jeera Rice hot with dal or any curry or gravy of choice.

Restaurant Style Jeera Pulao

If you’re a fan of the cozy, aromatic Jeera Pulao served at your favorite Indian restaurant, you’ll love how effortlessly you can recreate it at home with this easy recipe.

Every grain turns out soft, subtly spiced, and infused with the deep, earthy scent of cumin and whole spices.

The process to make this Jeera Rice Recipe is simple – simmer the rice with fragrant spices, then finish with a warm cumin tempering for that signature flavor.

Want to elevate it further? A few strands of saffron add a delicate richness and golden hue. Perfect with both fresh or leftover rice, this Jeera Rice is a quick way to make any meal feel extra special.

Ingredients for Cooking Rice

• 1 cup basmati rice
• 4 cups water
• 1 tej patta (Indian bay leaf)
• 2 green cardamoms
• 1 black cardamom
• ½ inch cinnamon stick
• 2 cloves
• 1 to 2 single strands of mace
• 1 teaspoon salt, or as required

Ingredients for Tempering

• 2 tablespoons oil or ghee (clarified butter)
• 2 teaspoons cumin seeds
• ½ teaspoon green chilli, chopped (optional)
• 1 to 2 tablespoons chopped coriander leaves (cilantro)

How to Cook Rice

1. Rinse 1 cup basmati rice under cool water until the water runs clear. Soak the rice for 20 to 30 minutes, then drain and set aside.

In a pot, bring 4 cups of water to a boil. Add 1 tej patta, 2 green cardamoms, 1 black cardamom, ½ inch cinnamon, 2 cloves and 1 to 2 strands mace.

Add the soaked rice and 1 teaspoon salt (adjust to taste). Simmer, uncovered, on low heat. Taste the water and it should have a slightly salty taste.

2. Cook the rice until tender yet separate. You can cook the rice until they are al dente, meaning they have a light bite to them.

I prefer slightly softer rice than the restaurant versions, as undercooked grains can sometimes cause indigestion.

Drain the rice using a colander. Let it cool to room temperature.

Optional: Rinse with water to stop further cooking and speed up cooling.

How to Temper and Assemble Jeera Rice

3. Once the rice cools completely, prepare the tempering. (Mixing into hot rice can break the grains.)

Heat 2 tablespoons oil or ghee on medium heat. Add 2 teaspoons of cumin seeds to the hot oil. Let them crackle, splutter, and fry until they turn slightly darker and release a rich aroma.

Frying the cumin properly is important for the best flavor. Avoid burning them, as it can make the rice taste bitter.

Next add ½ teaspoon chopped green chilies and sauté briefly without browning. (You can skip green chilies, if preferred.)

4. Pour the hot tempering over the rice.

Gently mix with a fork, taking care not to break the grains. A few broken grains are fine.

Add 1 to 2 tablespoons chopped coriander leaves and mix, or garnish while serving.

5. Serve Jeera Rice hot or warm with any Indian curried or gravy dishes.

Serving Suggestions

Jeera Rice pairs beautifully with many Indian curries, dals, and side dishes. Here are some great combinations you can try:

1. Serve it with creamy dals like Dal Makhani or Dal Tadka.
2. Pair it with rich gravies such as Paneer Butter Masala or Matar Paneer.
3. Enjoy it with light and comforting dishes like Kadhi Pakora or Rajma Masala.
4. It also makes a simple yet satisfying meal when served with Chana Masala.

You can also enjoy Jeera Rice plain with some curd, pickle, and papad for a light, homely meal.

Storage Suggestions

• Refrigeration: Store any leftover Jeera Rice in an airtight container in the refrigerator. It stays good for up to 1 day.
• Reheating: To reheat, sprinkle a few tablespoons of water over the rice and warm it in a pan over low heat, or steam for a few minutes in an Instant Pot.
• Tip: Avoid leaving cooked rice at room temperature for long hours, as it can spoil quickly.

Expert Tips

1. Choose the right basmati: For that signature fluffy, non-sticky texture, start with top-quality basmati rice. Aged basmati is ideal – it cooks up into long, separate grains that hold their shape beautifully. You can also use sella basmati (parboiled basmati rice), which delivers equally impressive results with a slightly firmer bite.
2. Soak for perfect texture: Soaking the rice for 20 to 30 minutes helps the grains swell and cook evenly. It also reduces the cooking time and the amount of water needed. Think of it as giving the rice a head start – it pays off in perfectly cooked grains.
3. Rinse for fluffiness: Always rinse your rice thoroughly until the water runs clear. This removes excess surface starch, which can cause clumping. A few extra rinses lead to that light, airy texture where every grain shines on its own.
4. Get the water ratio right: The ideal rice-to-water ratio depends on the type and quality of your basmati:
   • Soaked rice (stovetop): 1 cup rice to 1½ to 2 cups water
   • Un-soaked rice (stovetop): 1 cup rice to 2 to 2½ cups water and
   • Pressure cooker: 1 cup rice to 1½ to 1¾ cups water.
   • Organic varieties often need slightly more water. Trust your experience and adjust based on what works best with your preferred brand.
5. Handle with care: If you need to stir the rice while it cooks, use a fork – not a spoon – to avoid breaking the grains. And keep stirring to a bare minimum. Let the rice cook gently and undisturbed for the best texture.
6. Bloom the spices right: When it’s time to fry the cumin and whole spices, make sure the oil or ghee is hot – but not smoking. The cumin should sizzle and release its nutty aroma immediately. This step is key to infusing the rice with bold, toasty flavors. Just don’t let the spices burn – move quickly to the next step as soon as they bloom.
7. The hidden gem, mace (javitri): Here’s a little secret from my spice box – mace. This delicate, lacy spice adds a subtly sweet, warm depth to the dish that’s hard to pinpoint but impossible to miss. It’s my signature twist, and once you try it, you’ll never want to leave it out.
8. Leftover Rice: If using leftover rice to make the restaurant style version, you will need about 3 cups of cooked rice. Ensure that the leftover rice is cooled completely before you temper it.

FAQs

Jeera Rice recipe from the blog archives was first published on July 2014.