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jeera rice recipe, how to make jeera rice recipe | indian cumin rice recipe

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jeera rice recipe with video and step by step photos. jeera rice is basically rice flavored with cumin and lightly spiced with whole garam masala.

i wonder why i did not post the simple & humble jeera rice recipe till now. whenever i make dal tadka or dal fry or dal makhani or dhaba dal, then i make jeera rice to along with them. at times, when i want to add some more perk in the menu, then i make jeera rice.

jeera rice also goes very well with some north indian curries like punjabi dum aloo, punjabi kadhi, palak paneer, kadai paneer, paneer pasanda, chana masala, paneer butter masala.

there are two methods of making the jeera rice or cumin rice:

  1. 1: one is too temper the spices and then add to cooked rice. this technique is mostly used in restaurants. i have posted this method in this jeera rice recipe.
  2. 2: the second method is where the whole spices are fried first and the rice is cooked along with the spices. this method is similar to that making of pilaf/pulao.

i prefer the second method as the rice imbibes the flavor of jeera/cumin and the whole garam masala really well. as a variation some onions can also be added while making the jeera rice.

one spice which i never miss adding in jeera rice is mace (javitri). mace gives a unique flavor and fragrance to the jeera rice. so make sure to add this spice.

since mace can become quite strong in any dish, add very less quantities. just one or two strands/threads are enough for two cups of rice.

this jeera rice tastes very much similar to the jeera rice we get in the punjabi dhabas minus the reddish orange and yellow color. if you want some color, then add saffron or turmeric. better to use natural coloring ingredients than artificial coloring agents.

if you are looking for more rice recipes then do check veg fried rice, curd rice, lemon rice, veg dum biryani, ghee rice and veg pulao in pressure cooker.

jeera rice recipe quick video (44 seconds video)

cumin rice or jeera rice recipe card below:

4.2 from 10 votes
jeera rice recipe | indian cumin rice recipe
prep time
30 mins
cook time
20 mins
total time
50 mins
jeera rice recipe - a simple and aromatic pilaf flavored with cumin and whole spices.
course: main course
cuisine: indian
servings: 3
calories: 430 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1.5 cups basmati rice
  • 2 teaspoons cumin seeds (jeera)
  • 1 inch cinnamon (dalchini)
  • 1 black cardamom (badi elaichi)
  • 2 green cardamom (choti elaichi)
  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves (laung or lavang)
  • 5 to 6 whole black peppercorns (sabut kali mirch)
  • 1 or 2 threads of mace (javitri)
  • 1 to 2 star anise (badian or chakriphool) - optional
  • 3 cups water
  • 2 tablespoons oil or ghee
  • some coriander leaves for garnishing (optional)
  • salt as required
how to make recipe
preparation for jeera rice:
  1. soak the basmati rice in water for 30 minutes.

  2. drain the rice and keep aside.
making jeera rice:
  1. heat a pan. add oil or ghee.
  2. on a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
  3. let the cumin get browned and the spices crackle.

  4. add the soaked rice. stir and saute for 1 to 2 minutes.

  5. add salt and water. cover and cook, till the rice grains are cooked.

  6. the rice should get cooked but not become mushy or pasty.

  7. keep checking in between whilst the rice is cooking.
  8. when the jeera rice is done, fluff the rice and serve jeera rice hot.
  9. garnish jeera rice with some coriander leaves before serving.
recipe notes

few tips for jeera rice recipe:

  1. you can also make the jeera rice in the pressure cooker. then add 2.25 cups water.
  2. to add some color, add a pinch of turmeric or a pinch of saffron to the rice.
  3. this jeera rice recipe can be double or tripled.
  4. if using onions, then slice them. brown/caramelize the onions first before adding them to the soaked rice. the rice gets a nice light brown color due to the browning of the onions.

this approximate nutrition info is per serving of jeera rice:

Nutrition Facts
jeera rice recipe | indian cumin rice recipe
Amount Per Serving
Calories 430 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 795mg 33%
Potassium 130mg 4%
Total Carbohydrates 75g 25%
Dietary Fiber 1g 4%
Protein 7g 14%
Vitamin A 0.3%
Calcium 4.6%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.


how to make cumin rice or jeera rice recipe:

1. rinse 1.5 cups basmati rice, 3 to 4 times in water or till the water runs clear of starch.

2. then soak the basmati rice in water for 30 minutes.

3. later drain the rice of all the water and keep aside.

4. heat a pan. add 2 tablespoons ghee or oil.

5. let the ghee or oil become hot on a low to medium flame.

6. add 2 teaspoons jeera (cumin seeds).

7. add all the whole spices – 1 inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 tej patta, 1 to 2 star anise, 2 to 3 cloves, 5 to 6 black peppers and 1 to 2 single strands of mace.

8. let the cumin sizzle and get browned and the spices crackle.

9. then add the soaked rice.

10. stir and saute for 1 to 2 minutes, so that the ghee or oil coats the oil.

11. add 3 cups of water or as required depending on the quality of rice.

12. sprinkle salt as required and stir very well. check the taste of the water and it should taste a bit salty.

13. cover the pan with a lid. on a low flame simmer till the rice grains are tender and cooked well.


14. do check a couple of times when the rice is cooking. if all the water has been absorbed and the rice grains are not cooked, then add some more hot water.

15. the rice should get cooked but not mushy or pasty.

16. when the jeera rice is done, gently fluff the rice with a fork.

17. add some coriander leaves.

serve jeera rice with dal or any gravy based dish. we had jeera rice with south indian mushroom peas curry. you can serve it with any curry dish like dum aloo, rajma masala, punjabi chole, paneer masala, kadai mushroom or paneer tikka masala.




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This post was last modified on February 16, 2018, 11:04 pm

    Categories Dinner RecipesNo Onion No GarlicRice RecipesTiffin RecipesVegan Recipes

View Comments (61)

  • I always make plain jeera rice.. The addition of spices will be different. I guess they would give a nice aroma to the rice too!

  • Thank you for the jeera rice recipe.
    My mother wanted a jeera rice recipe.
    i will give her yours.

  • hi dassana,
    Yesterday i preparrd jeera rice with the help of your recipe...... wow its a amazing recipe...... Me & my husband we both enjoy......thanks for such nice recipe......

  • I’ve just finished cooking it and eating it, IT WAS AMAZING!
    We are vegetarians, we love indian food but it’s very hard to find good step by step recipes of indian vegetarian food, you, my lady, have delivered just that. Perfect beautiful and thoroughly thought indian vegetarian recipes.
    You are my new inspiration !
    Thank you very much!

  • The recipe is so simple & nice. (Jeera rice)
    Today I’m alone in home thinking to go outside for dinner (going alone is so boring) so decided to do something new in home. While searching I decided to do Jeera rice, because it doesn’t need any vegetable so I did alone. It’s really so nice & need less ingredients, for first time I’m tasting this, I will dedicate this recipe for my mother, will reduce my mom cooking duty burden :)
    What I felt is it needs some little spicier, can I add little red chili powder for this while cooking??
    Thanks a lot for sharing this recipe, if it’s possible please suggest us a few more simple recipe so that I will try in our home:).
    Regards
    Rajeev Sharma

    • thanks rajeev. yes you can add a pinch or 1/4 tsp of red chilli powder to make the jeera rice more spicy. few more simple recipes on the blog are kashmiri pulao, biryani rice, lemon rice, masala rice, peas pulao. all the rice recipes are mentioned in below link:
      https://www.vegrecipesofindia.com/recipes/rice-recipes/

      i appreciate your considerate thought about your mother.
      happy cooking.

  • Thanks a lot for posting such a recipe.My husband used to always demand jeera rice from me.I think now i wud b able to make it.Its so simple.Thanks a lot. :-)

  • Great recipe, loved the spices used for a touch of aroma.. And I agree with you, that your second method of preparation is the best way to make it.. Thanx

  • I use to mke jeera rice but today i checked Ur website bcoz we hd arranged 20 ppl small party....so it will help me with tht information.. Thankyou very much..

  • Hi the jeera rice was very good,I loved the jeera rice not only me in my home everyone liked the style of jeera rice.....I will do once again....

  • Hi Dassana I have made this jeera rice recipe quite a few times now. It has turned out delicious every time. thank you so much another wonderful recipe that you have explained so beautifully!

  • Hi Dassana, I have made methi thepla recipe and it is so tasty and delicious. My husband and son liked it so much.Thank you.

  • Hi there,
    Every time I think of a dish to make out a vegetable I just turn to your blog. I love your recipes and they are so easy to read and understand. I am not a great cook but your recipes have made me try out new stuff and my hubby think I am becoming a pro in South Indian cooking :) thank you so much :)

  • Thank you! I'm in love with your website! I am addicted to Indian food and this is SUPER good; authentic, easy to follow and delicious.

    • in a pan, first temper the spices in oil. then add the soaked rice. mix and saute the rice for 1 to 2 minutes. now remove this rice mixture from the pan and add to the rice cooker. add water and salt. cover and cook the rice in the cooker. the amount of water you can vary with the size and make/model. in the rice cooker that i have, i usually add 1/2 cup more of water. eg for 1 cup of rice, i add 2.5 cups water.

  • I like your receipes. I would go through your receipes before cooking. Very good. Very informative with step by step pics. The small tips are also very useful.

    • you can add 1 large onion (thinly sliced), about 3/4 to 1 cup of thinly sliced onions. saute the onions along with the spices, till the onions turn light brown or golden and then add the rice.

  • Hi dear,
    I have a question..if making this recipe in pressure cooker, how many whistles should be enough to make the rice good for the same quantity?
    Thanks in advance.

  • Sorry if this is a silly question, I am new to Indian cooking. When you make a dish with whole spices like this, what do you do with the whole spices after it's finished cooking? Do you pick them out? Do you eat them?

    • not a silly question nate :) in india, we don't pick them out. we serve the spices in the dish and the person who eats has to pick them :-) the spices are discarded. we just keep them at the side of the plate on in another plate or bowl while eating the whole spices. but there are some dishes in which a few spices are consumed, eg in pongal (rice and lentil based dish), the whole black peppers are eaten. but in a gravy or a pulao or a biryani the whole spices are not eaten. in this recipe cumin seeds are eaten, but the whole spices like cardamom, clove, cinnamon etc are not had. also we eat mustard seeds, fennel seeds when added in a dish.

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