An Indian rice side dish of partly fried basmati with warming spices. Follow this easy recipe for perfect fluffy rice every time. Find out how to make it step-by-step.
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Jeera rice, cumin rice or jeera bhaat is an Indian dish of rice and cumin seeds. It's a popular dish in the Indian subcontinent as an everyday rice dish.
Finely chopped onions are an additional ingredient, as is the deseeded green chilli.
Some people use red chilli; it's a matter of choice, and of course, you can leave it out altogether.
Cardamom Pods - difference between green and black
Green cardamom pods have a sweet flavour reminiscent of eucalyptus, making it a more common spice for savoury and sweet dishes, including desserts.
Black cardamom has a smoky flavour and menthol notes, making it more common in savoury dishes such as stews and curries.
Therefore, don't use black cardamom if a recipe calls for green cardamom, and vice versa, as the two pods have very different flavours.
Ingredients
- basmati rice
- water
- ghee or melted unsalted butter
- bay leaf
- cinnamon stick
- whole cloves
- cardamom pods
- cumin seeds
- green chilli
- ¾ teaspoon salt
- chopped coriander (cilantro) to serve
Serve with Indian dishes such as Chicken Tikka Masala
How long does jeera rice keep in the fridge?
Avoid eating rice that’s been left at room temperature for more than an hour. Proper storage is key to preventing food poisoning from cooked rice.
To store rice, let it cool first, then transfer it to an airtight container and place it in the fridge. Make sure to eat it within three days.
How do you reheat Jeera rice?
The simplest way to reheat jeera rice is in the microwave. Chilled jeera rice should be warm in about a minute. If it’s frozen, microwave it in a covered container for 3 to 4 minutes, making sure it’s steaming hot before serving.
Can you freeze Jeera rice?
Yes, you can. Again, allow it to cool, then put it into a suitable, air-tight food storage container. It will freeze well for up to 6 months.
Recipe top tips!
Rinse the rice grains at least four times with fresh water to wash away excess starch, helping your jeera rice turn out light, fluffy, and free from clumps or stickiness.
Soak the rice for 30 minutes - an important step for fluffy rice. 😉
How to make Jeera Rice
Rinse the rice under cold running water, then add enough water to cover it completely, plus an extra inch on top. Let the rice soak for 30 minutes.
When ready to cook, drain all the water and set the rice aside. Heat ghee or butter in a large frying pan, then add the bay leaf, cinnamon stick, cloves, peppercorns, cardamom pods, and cumin seeds.
When the cumin seeds begin to crackle (without burning), add the chopped green chilli and drained rice to the pan. Fry the rice for two minutes over medium heat to enhance its flavour and keep it from clumping together.
Add the water and the salt to the rice and stir well.
Bring the rice to a boil, then reduce the heat to a simmer.
Cover with a lid and cook for about 5 or 6 minutes, until all the water has gone and the rice is cooked through.
Switch off the heat and let it sit for 5 minutes. Sprinkle with chopped coriander and serve while it’s still warm and delicious.
People! Don't eat the cinnamon stick - it's only in the picture for show 😃
Have you tried this recipe?
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Jeera Rice Recipe
Indian rice recipe. Fluffy every time!
Ingredients
- 250 g uncooked basmati rice
- 500 ml water
- 2 tablespoons ghee or melted unsalted butter (30 g)
- 1 bay leaf
- 1 cinnamon stick
- 3 whole cloves
- 2 green cardamom pods
- 1 ½ teaspoons jeera (cumin) seeds
- 1 green or red chilli - very finely chopped
- ¾ teaspoon salt
- freshly chopped coriander (cilantro) to serve
Instructions
- Rinse the rice under cold running water, then add enough water so that the rice is completely covered plus another inch of extra water on top. Soak the rice for 30 minutes - this is important for fluffy rice.
- When you're ready to cook, drain all the water from the rice and set the rice aside.
- Heat the ghee or butter in a large frying pan and add the bay leaf, cinnamon stick, cloves, peppercorns, cardamom pods and cumin seeds.
- Once the cumin seeds only just start to crackle (don't let them burn), add the chopped green chilli and drained rice to the pan.
- Fry the rice in the pan for two minutes on medium heat, this will help add more flavour to the rice and help prevent it from sticking together.
- Add the water and the salt to the rice and stir well.
- Bring the rice to a boil, then reduce the heat to a simmer. Cover with a lid and cook for about 5 to 7 minutes, until all the water has gone and the rice is cooked through. Check at 5 minutes and go from there.
- Now, turn off the heat and let it rest for 5 minutes. Sprinkle over the chopped coriander and serve while still nice and hot.
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