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    Home » Recipes

    22nd September 2020 Dinner

    Home » Recipes

    Jeera Rice

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    Fluffy Jeera Rice or Cumin Rice is a staple rice dish in South Asian households all over the world. It pairs well with many meals and is popular because of it's simplicity and flavour.

     

    Jeera Rice in Black pot with towel to side

     

    Ingredients for Jeera Rice

    Jeera rice only needs a few simple ingredients:

    • Rice
    • Water
    • Ghee, Butter or Oil
    • Bay Leaf
    • Cinnamon or Cassia Bark
    • Cumin Seeds
    • Cloves

    Rice to water ratio for Jeera Rice

    The perfect rice to water ratio for Jeera Rice is always 1:2. So use 1 cup of rice to 2 cups of water.

    This makes the rice perfectly fluffy.

    To cook in a pressure cooker, use a ration of 1 cup of rice to 2.25 cups of water. Tips to make nonsticky, fluffy and best jeera rice

    Tips for making the best Jeera Rice

    1. Which rice should I use?  – The best rice for Jeera Rice is a long grained Basmati rice. Aged basmati rice is best bur you can also use parboiled rice known as Sella Basmati Chawal. I use Tilda or Mustafa. Sometimes I use Kohinoor too.

    2. Pre soak the rice – If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Pre soaked rice grains require less water for cooking as compared to rice grains which are not soaked.

    3. Rinse the rice – Rinse the rice throughly before soaking. This may take several changes of water. This removes some starch from the grains and means the grains will not stick together. You will know when you have rinsed the rice enough when the water runs clear. Initially when rinsing the rice, the water will be cloudy and white. 

    4. Rice to water ratio – The rice to water ratio is most commonly 1 cup of rice to 2 cups of water. In some cases, you may need more. If using a pressure cooker, use 2.25 cups of water to each cup of rice. It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.

    5. Use whole spices and allow them to sizzle - Doing this at the beginning of the cooking process adds a wonderful depth of flavour and aroma. The cumin seeds and the whole spices have to sizzle and smell aromatic before you proceed further. This happens quickly so keep an eye on it.

    6. Timing – The most important thing in this recipe, is the cooking of the rice. Taking it too far will result in mushy rice that is clumped together. The rice grains should be separate after being cooked.

    7. Leave the rice to do it's thing undisturbed – Once the rice goes in, it is best to leave it to cook undisturbed. This is so that none of the rice grains break.

    Variations

    Some people like to add Green Chillies in at the same time as the water/rice.

    My mum sometimes add a tiny bit of crushed Garlic in with the whole spices and it tastes so good!

    You can add 1/2 chopped Onion to the ghee after the whole spices have been added and cook till golden before proceeding to the next step.

    How to make Jeera Rice

    Rice soaking in a bowl

    Soak rice in water for at least 20 - 30 minutes.

    Rice in a strainer

    Drain rice and wash a few times to remove starch/cloudy water. You can do this in a strainer or in a large bowl, tipped slightly.

    Heat Ghee/Butter/Oil in pot.

    Ghee in pot

    Add Cumin, Bay Leaf, Cinnamon and Cloves. Cumin, Bay leaves and spices in pot with ghee

    Once the Cumin Seeds splutter, add water slowly and carefully. Stir in Salt.

    Water added to pot with spices

    Add rice to pot. Mix well and bring to a boil.

    Rice added to pot

    Rice simmering in pot

    Jeera Rice in Black pot with towel to side

    Simmer covered for 7 - 10 minutes or until rice grains are cooked.

    Other Rice recipes:

    Indian Lemon Rice

    Chicken Akni, One Pot Chicken and Rice

    One Pot Peri Peri Chicken and Rice

    One Pot Greek Lemon Chicken and Rice

    Greek Chicken, Rice and Vegetable Soup

    What to serve with Jeera Rice:

    Chicken Curry

    Chana Dal with Chicken

    Karahi Chicken

    Methi (Fenugreek) Boneless Chicken

    Fenugreek Fish Masala – Methi Fish

    Masala Fish

    Salmon Curry – Indian

     

    **If you make this recipe, please don't forget to tag us on Social Media, rate/comment.

    Jeera Rice in Black pot with towel to side
    5 from 1 vote
    Print

    Jeera Rice

    Fluffy Jeera Rice or Cumin Rice is a staple rice dish in South Asian households all over the world. It pairs well with many meals and is popular because of it's simplicity and flavour.

    Course Dinner
    Cuisine Indian
    Keyword Cumin Rice, Jeera Rice
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Calories 204 kcal
    Author Safira

    Ingredients

    • 1 cup Basmati Rice Long grain
    • 1 tbsp Ghee or Butter or OIl. If using butter, add a little oil too so the butter doen's burn
    • 1 tsp Cumin Seeds
    • 1 Bay Leaf
    • 1 inch Cinnamon Stick/Cassia Bark
    • 4 Cloves
    • 2 cups Water Boiled
    • 1 tsp Salt

    Instructions

    1. Soak rice in water for at least 20 - 30 minutes.

    2. Drain rice and wash a few times to remove starch/cloudy water. You can do this in a strainer or in a large bowl, tipped slightly.

    3. Heat Ghee/Butter/Oil in pot.

    4. Add Cumin, Bay Leaf, Cinnamon and Cloves.

    5. Once the Cumin Seeds splutter, add water slowly and carefully. Stir in Salt.

    6. Add rice to pot. Mix well and bring to a boil.

    7. Simmer covered for 7 - 10 minutes or until rice grains are cooked and seperate.

    Recipe Notes

    Tips and Tricks

    1. Which rice should I use?  – The best rice for Jeera Rice is a long grained Basmati rice. Aged basmati rice is best bur you can also use parboiled rice known as Sella Basmati Chawal. I use Tilda or Mustafa. Sometimes I use Kohinoor too.

    2. Pre soak the rice – If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Pre soaked rice grains require less water for cooking as compared to rice grains which are not soaked.

    3. Rinse the rice – Rinse the rice throughly before soaking. This may take several changes of water. This removes some starch from the grains and means the grains will not stick together. You will know when you have rinsed the rice enough when the water runs clear. Initially when rinsing the rice, the water will be cloudy and white. 

    4. Rice to water ratio – The rice to water ratio is most commonly 1 cup of rice to 2 cups of water. In some cases, you may need more. If using a pressure cooker, use 2.25 cups of water to each cup of rice. It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.

    5.  Use whole spices and allow them to sizzle - Doing this at the beginning of the cooking process adds a wonderful depth of flavour and aroma. The cumin seeds and the whole spices have to sizzle and smell aromatic before you proceed further. This happens quickly so keep an eye on it.

    6. Timing – The most important thing in this recipe, is the cooking of the rice. Taking it too far will result in mushy rice that is clumped together. The rice grains should be separate after being cooked.

    7. Leave the rice to do it's thing undisturbed – Once the rice goes in, it is best to leave it to cook undisturbed. This is so that none of the rice grains break.

     

    Nutrition Facts
    Jeera Rice
    Amount Per Serving
    Calories 204 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 10mg3%
    Sodium 591mg26%
    Potassium 63mg2%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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