Jeera Rice with Ghee (Fragrant Cumin Rice)

Jeera rice is a simple and comforting Indian rice dish where whole cumin seeds are gently toasted in ghee before being cooked with basmati rice. It is lightly flavoured, aromatic, and designed to complement richer curries rather than overpower them.

This is an everyday home-style recipe that works well for both lunch and dinner. It uses very few ingredients, comes together easily, and is ideal for beginners who want perfectly cooked, fluffy rice with reliable results.

Recipe Information

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4
Difficulty level: Easy

Ingredients

For the rice

• 1½ cups basmati rice

• 3 cups water

• 1½ tbsp ghee

• 1½ tsp whole cumin seeds

• 1 small bay leaf

• ½ tsp salt, or to taste

To finish

• 1 tbsp chopped fresh coriander (optional)

Step-by-Step Method

1. Wash the rice: Rinse the basmati rice under cold running water until the water runs mostly clear. Drain well and set aside.

2. Heat the ghee: Place a medium saucepan on a low to medium heat. Add the ghee and allow it to melt gently.

3. Toast the spices: Add the cumin seeds and bay leaf. Cook for about 30 seconds until the cumin becomes fragrant and slightly darker. Do not let it burn.

4. Add the rice: Tip in the drained rice and stir gently for 1 minute so each grain is coated in the ghee.

5. Add water and salt: Pour in the water and add the salt. Stir once and bring to a gentle boil.

6. Cook the rice: Lower the heat, cover with a tight-fitting lid, and cook for 10 to 12 minutes, until the water is absorbed and the rice is tender.

7. Rest: Turn off the heat and leave the rice covered for 5 minutes.

8. Fluff and serve: Remove the bay leaf, gently fluff the rice with a fork, and sprinkle with chopped coriander if using.

Cooking Tips

• Use basmati rice: Its long grains and aroma are essential for proper jeera rice.

• Do not over-stir: Stirring too much can break the grains and make the rice sticky.

• Control the heat: Gentle heat prevents the cumin from burning and keeps the flavour balanced.

• Resting matters: Letting the rice sit after cooking improves texture and fluffiness.

Variations (Optional)

• Vegan: Replace ghee with vegetable oil or coconut oil.

• Restaurant-style: Add a few thin slices of onion with the cumin and cook until lightly golden before adding the rice.

• Extra aroma: Add 2 to 3 cloves or a small piece of cinnamon with the cumin seeds.

Serving Suggestions

• Serve alongside dal, paneer dishes, or vegetable curries.

• Works particularly well with creamy gravies where plain rice may feel too bland.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat gently in a pan with a splash of water, or microwave covered until hot.

• Not suitable for freezing as the texture changes.