Cumin rice, or jeera rice, is a simple dish that carries surprising depth. Each grain of basmati is lightly coated in ghee with toasted cumin seeds, releasing a nutty aroma that fills the kitchen. The result is fluffy rice with a subtle spice that pairs beautifully with almost any curry or dal.
This dish has long been a staple in North Indian homes and restaurants. While plain steamed rice works as a base, jeera rice adds fragrance and warmth with very little effort. In Mughal kitchens, the royal kitchens of medieval India, flavored rice dishes were prepared to bring elegance to the table, a tradition that continues today whenever a pot of jeera rice is served alongside rich gravies.
I first tasted it at a family gathering where it was paired with rajma curry. The cumin seeds crackled in the ghee, the rice stayed perfectly separate, and the combination was unforgettable. It showed me that even the simplest seasoning can transform everyday rice into something memorable.
Why you’ll love this
- Fluffy basmati rice with nutty cumin flavor
- Quick and easy, ready in under 30 minutes
- Pairs well with almost any curry or dal
- Naturally gluten-free and vegetarian
Cumin Rice
Ingredients
- 30 ml ghee or unsalted butter 2 tablespoons, for richer flavor
- 10 g cumin seeds 2 teaspoons
- 3 g salt ½ teaspoon, or to taste
- 300 g basmati rice rinsed and drained
- 2 g ground cumin ½ teaspoon
- 1 g ground turmeric ¼ teaspoon, adds subtle color and earthiness
- 1.5 g mild chili powder ½ teaspoon
- 10 g fresh coriander leaves finely chopped (2 tablespoons, plus extra to garnish)
- 700 ml boiling water 1¼ pints
Instructions
- Method:
- Heat the ghee or butter in a medium saucepan over medium-low heat. Add the cumin seeds and cook for 30 seconds until they sizzle and become aromatic.
- Stir in the salt. Add the rice and mix well to coat each grain.
- Sprinkle in the ground cumin, turmeric, chili powder, and chopped coriander. Stir again to combine.
- Pour in the boiling water. Stir once gently.
- Cover the pan tightly with a lid. Reduce the heat to low and cook for 15 minutes without uncovering.
- Turn off the heat and leave the rice to rest for another 15 minutes, still covered.
- Fluff with a fork. Transfer to a serving dish and garnish with extra coriander.
Notes
- Use vegetable oil instead of ghee for a vegan version.
- Swap basmati rice with jasmine rice if basmati is unavailable but reduce water slightly.
- Add a few cloves or a small piece of cinnamon for extra warmth.
- Rinse rice until the water runs clear to prevent stickiness.
- Lightly crush some cumin seeds before adding to ghee for a stronger aroma.
- Let the rice rest covered for 5 minutes after cooking for perfectly separated grains.
- Cooked cumin rice keeps well in the fridge for up to 2 days.
- Reheat by steaming or microwaving with a sprinkle of water.
- Best enjoyed fresh but can be frozen in airtight containers for up to 1 month.
- Serve with rajma curry or dal makhani for a comforting meal.
- Pair with butter chicken, paneer butter masala, or any rich curry.
- Add a side of raita or salad for freshness.
- Spicier: Add green chili or a pinch of red chili powder while tempering.
- Herby: Toss in fresh coriander or mint before serving.
- Festive: Add fried onions and cashews for a richer pulao-style version.
- Tangy: Squeeze a little lemon juice just before serving for brightness.
Nutrition
FAQs
Does cumin rice the same as jeera rice?
Yes, they are the same. Jeera means cumin in Hindi, and the names are used interchangeably.
What type of rice is best for cumin rice?
Long-grain basmati rice is ideal because it stays fluffy and aromatic after cooking.
Can I make cumin rice without ghee?
Yes, you can use oil for a vegan version, though ghee adds richer flavor.
How do I prevent cumin rice from turning mushy?
Rinse rice well before cooking and maintain the right water-to-rice ratio.
What dishes go best with cumin rice?
It pairs beautifully with dals, curries, and even grilled meats or paneer dishes.
Cumin Rice is the kind of dish that quietly transforms an everyday meal; simple to make, yet full of aroma and warmth. The ghee and cumin seeds infuse the rice with a nutty depth, while a touch of turmeric adds subtle color and earthiness.
If you loved this Cumin Rice, try it with my Red Lentil Curry, Saag, Mutton Curry or Saag Paneer. It complements rich gravies and spiced curries beautifully, turning any meal into something fragrant, balanced, and deeply comforting.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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