Cumin Rice (Easy Jeera Rice Recipe)
Fragrant basmati rice with warm cumin seeds, gentle heat from chili, and fresh coriander. A perfect side for curries or as a standalone dish with yogurt.
Servings: 4 People
Calories: 281kcal
Ingredients
- 2 tablespoons ghee or unsalted butter for richer flavor
- 2 teaspoons cumin seeds
- ½ teaspoon salt or to taste
- 300 g basmati rice rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric adds subtle color and earthiness
- ½ teaspoon mild chili powder
- 2 tablespoons fresh coriander leaves finely chopped (plus extra to garnish)
- 700 ml 1¼ pints boiling water
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
Ingredient swaps:
- 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
Calories: 281kcal | Carbohydrates: 61g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 122mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg