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Homemade jeera rice with basmati rice and cumin seeds
JivaKitchen

Jeera Rice (Cumin Rice)

Simple and flavorful jeera rice made with basmati rice and cumin seeds. The rice is soaked before cooking to help create separate, fluffy grains.
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Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Servings: 3 Servings
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • Salt to taste

Equipment

  • saucepan with lid

Method
 

  1. Rinse and soak the rice. Rinse the basmati rice under cold water until the water runs mostly clear. Soak for 30–60 minutes, then drain well.
  2. Heat the oil and cumin. Heat the oil in a saucepan over medium heat. Add the cumin seeds and let them sizzle until fragrant, being careful not to burn them.
  3. Sauté the rice. Add the drained rice and gently sauté with the cumin for 1–2 minutes.
  4. Add water and salt. Pour in 2 cups of water and add salt to taste. Stir gently once.
  5. Cook the rice. Bring to a boil, then reduce the heat to low and cover. Cook until the water is absorbed and the rice is tender, about 12–15 minutes.
  6. Rest and fluff. Turn off the heat and let the rice rest, covered, for 5 minutes. Gently fluff with a fork and serve warm.

Notes

This recipe uses the open-pan method. For best results, soak the basmati rice for 30–60 minutes before cooking. The amount of water needed can vary slightly depending on the type and brand of basmati rice.