Jeera Rice

Mostly in America we use ground cumin, but cumin seeds are commonly used in Indian cooking. They add a nutty, warm flavor and extra depth of flavor to dishes.

Fun fact – did you know that cumin was first made popular by the ancient Greeks and Romans? And the Ancient Egyptians used it both as a spice and as part of the mummification process! 

What ingredients do you need to make jeera rice?

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This recipe uses some ingredients that you might not have on hand, but should search out! 

• Basmati Rice – you want a good quality aged basmati rice
• Ghee, which is essentially clarified butter. You can use olive oil instead, but the ghee adds a really rich flavor to this dish.
• Cinnamon Stick (affiliate link)
• Cumin Seeds
• Bay Leaves (affiliate link)
• Whole cloves (affiliate link)
• Whole Green cardamom pods (affiliate link)
• Mace (traditionally mace strands are used. Did you know those are the fibers that surround the nutmeg? Its true!) They are really hard to source without going to an Indian grocery store, so in this recipe we substitute ground mace (affiliate link).

How to make jeera rice

This rice is easy to make! With only a few extra steps difference than making plain white rice, this cumin rice recipe is ready in no time! Make sure you scroll down to the recipe card below for the full recipe.

1. Wash and rinse your rice (see steps below).
2. Heat the ghee or olive oil in a medium saucepan over medium heat.
3. Add in the whole spices and saute over medium heat until toasted and fragrant. Stir them frequently. This should only take a minute or so, just until you can really smell the spices. This is called “blooming” and helps to bring out the flavorful and fragrant essential oils in the spices. It helps take your recipe from good to great, so don’t skip it!
4. Add in the rice and saute for 2-3 minutes, stirring frequently (but gently, or you could break the rice grains and that will cause them to be mushy).
5. Add in the water, salt, and ground mace.
6. Cover and bring to a simmer. Simmer until the water has evaporated.
7. Turn off heat, and allow the rice to sit in the pot for an additional 15 minutes. Do not remove the lid before! 
8. Fluff with a fork and serve.

*Recipe Note: The cumin seeds are definitely edible, but you might want to remove the bay leaves, cardamom pods and whole cloves before eating (or just pick them out as you enjoy your rice) – they have a very potent bite to them!

How to wash rice

Yes, you should totally wash your rice! Washing the rice before you cook it helps to remove the starchy powder residue that coats rice grains during packaging. By rinsing it off, you help to ensure that your rice cooks up nice and fluffy without getting clumpy and gooey. 

1. Place your rice in a bowl or pot and cover with cool water.
2. Use your hand like a claw and swish the rice around in the water a few times.
3. Carefully drain off the water – see how cloudy it is? 
4. Add more fresh clean water to your pot and swirl the rice around again.
5. Repeat washing and draining your rice until the water you pour off is clear.

Prepping ahead of time

This rice is easy to make, and it stores well. You can store this rice in an airtight glass container in the fridge for up to 3 days. It reheats well in the microwave. 

How to serve this to your family

Make this a complete meal by serving Jeera rice with easy chicken tikka masala, cucumber raita, mango lassi, and sourdough naan! These are all great family friendly Indian recipes that your whole family will love!