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Jeera rice served in a black dish with chopped fresh coriander sprinkled over the top
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5 from 39 votes

Jeera Rice - Indian Cumin Rice

Introducing our delicious Jeera Rice Recipe, made with basmati rice and cumin seeds.
This aromatic and flavourful cumin rice dish, is the perfect accompaniment to many main meals.
Our easy-to-follow recipe will give you rice to water ratio to ensure you get the perfect results every time.
We've even included some optional ingredients you can add for extra flavour. Recipe card written for 4 generous serving, see notes section for rice to water ratio to serve 1 to 6 people.
So why not try something new today and give our Indian Jeera Rice a go?
Prep Time2 minutes
Active Time28 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Basmati with cumin seeds, Cumin Rice, cumin rice recipe, jeera rice recipe restaurant style, jeera rice recipe uk
Yield: 4 People
Calories: 394kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • ½ tablespoon Vegetable Oil
  • 1 tablespoon Cumin Seeds
  • 400 grams Rice (2 cups) wash the rice through a sieve before cooking.
  • 625 ml Cold Water (2 ½ cup)

Optional Extras (use what you like of the below to add extra flavour to this Jeera Rice Recipe)

  • 2 curry leaves
  • 3 cardamom pods
  • cinnamon stick
  • 1 green chilli
  • 1 tablespoon Fresh Coriander Leaves chopped to serve

Instructions

  • Fry 1 tbsp Cumin Seeds in ½ tbsp Vegetable Oil for 1 min
    Frying cumin seed in olive oil in a silver pot
  • Wash 400 grams Rice (2 cups) add into the oil and cumin seeds
    Pouring basmati rice on top of the cooked cumin seeds in a silver cooking pot
  • Add 625 ml Cold Water (2 ½ cup) and any optional flavourings like 2 curry leaves , 3 cardamom pods , and a cinnamon stick .
    If using 1 green chilli, cut a slit lengthways in it to allow the heat to seep out.
    Turn on maximum heat. Bring the rice and water to the boil.
    Basmati rice, with cumin seeds, green chilli, cinnamon stick, three cardamon pod and two curry leaves in water in a silver cooking pot
  • Turn the heat down to the lowest setting.
    Place a lid on the pan and cook for 10 minutes.
    Jeera Rice cooking with a lid on top
  • LEAVE LID ON. Turn heat off, and time for another 10 minutes to finish cooking in the steam.
    Remove the optional flavourings which will have floated to the top.
    Removing a green chilli, cinnamon stick three cardamon pods and two curry leaves away from the cooked jeera rice with a fork
  • Fluff the rice with a fork.
    Fluffing up cumin rice with a fork
  • Serve with 1 tbsp Fresh Coriander Leaves finely chopped.
    Indian Rice served in a black dish with a cinnamon stick, cardamon pods and sprinkled chopped coriander on top

Video

Notes

Measurement for rice to water

UK - rice: water - grams: ml 
1 person - 100 grams rice: 250 ml water
2 people - 200 grams rice: 375 ml water
4 people - 400 grams rice: 625 ml water
6 people - 600 grams rice: 875 ml water
US rice: water in cups
1 person - ½ cup rice - 1 cup water
2 people - 1 cup rice - 1 ½ cups water
4 people - 2 cups rice - 2 ½ cups water
6 people - 3 cups rice - 3 ½ cups water
Remember to adjust other flavourings to suit the amount of rice made.

Nutrition

Calories: 394kcal | Carbohydrates: 82g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 53mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg