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Super fragrant and fluffy, this easy cumin Jeera rice is loaded with warm spices like cinnamon and star anise. It’s the perfect Indian rice side when you’re looking for a bit of added comfort. I love to serve it alongside my fabulous chicken tikka masala or chicken rogan josh for an unbeatable combination of flavors!
Easy Homemade Jeera Rice Recipe
Studded with earthy spices, this cumin rice packs all the fragrance and aroma your Indian meals need. Every bite is full of warm, cozy flavors from the combination of star anise, cinnamon, and cumin. With a 30-minute cooking time and simple instructions, the rice still manages to come out nice and fluffy. The secret is in letting it soak before adding it to the pot. After that, bloom the beautiful spices and watch your kitchen transform into a traditional Indian restaurant.
Topped with fresh coriander for a pop of color, Jeera rice, aka Jeera bhaat, will become your new favorite side for lunch and dinner. Fresh or frozen and thawed, it’s a comforting bowl of rice you’ll always enjoy.
What Is Jeera Rice?
“Jeera” means “cumin” in Hindi, so jeera rice is essentially an Indian rice dish seasoned with cumin seeds. Spices and aromatics like whole cloves, star anise, and cinnamon add more flavor. Due to its particular spice combination, it’s best with other Indian sides and dishes. It’s easy to make and is an everyday side in most Indian households.
Recipe Ingredients
Time to stock that spice cabinet! This Jeera rice recipe features a variety of bold, aromatic spices that give the dish its authentic flavor. While some of the ingredients might be less common in an everyday kitchen, they are well worth seeking out for the rich, fragrant layers they add. Check out the recipe card at the bottom of the post for full ingredient amounts.
- Basmati rice – This type of rice is aromatic and fluffy when cooked, making it perfect for soaking up the flavors of the spices.
- Water – Used to rinse and soak the rice.
- Ghee – A rich, flavorful fat used for frying the spices. Vegetable, corn, and canola oil work, too. Unsalted butter is a good substitute as well.
- Indian bay leaves – Regular bay leaves can be used as a substitute.
- Cumin seeds – The namesake of the dish (jeera means cumin), they provide a warm, nutty flavor to the rice.
- Whole cloves – These add a slight sweetness and aromatic depth.
- Cinnamon stick – Adds a sweet-spicy flavor to cumin rice.
- Strand mace – This is an aromatic spice used in Middle Eastern and Indian foods. If you can’t find it at a specialty baking store or online, you can substitute it for a tiny pinch of ground nutmeg (less than 1/4 teaspoon.)
- Green cardamom pods – Cardamom provides a sweet and minty aroma.
- Black cardamom pods – You can substitute these for green cardamom pods if needed.
- Star anise – Gives a mild licorice-like sweetness, enhancing the overall flavor or jeera rice.
- Green chili – Adds heat to balance the richness of the spices.
- Low-sodium veggie broth – Vegetable broth infuses the rice with flavor. Water can be used in a pinch, but broth is recommended for richness.
- Salt – Enhances the flavors of the spices and rice. Adjust according to taste.
- Fresh coriander – Adds freshness and color.
Do I Have To Use Basmati Rice?
Not necessarily. Jasmine rice is a great substitute! Most kinds of long-grain white rice will work for this recipe too. Don’t use short-grain white rice, though.
How to Make Jeera Rice
Making cumin rice is like making any other seasoned rice – it’s easy, even with all the aromatic spices involved! With a few extra steps, you’ll have a fragrant and fluffy side dish that pairs perfectly with your favorite mains.
- Rinse the rice. Place the basmati rice in a large container and cover it with water. Stir the rice for 2 minutes. Strain it and then repeat the process 2-3 more times until the water is almost clear. Strain it and set it aside.
- Soak the rice. Add the rice back into the container and cover it with at least 3″ of warm water. Let it rest for 1 hour. Strain it and set it aside.
- Bloom the spices. Melt the ghee in a pot over medium heat. Add the Indian bay leaves, cumin seeds, whole cloves, cinnamon stick, strand mace, green cardamom, black cardamom, and star anise. Stir constantly and cook the spices for 2 minutes or until fragrant. Add the green chili and mix to combine. Cook for 1 more minute.
- Add the rice. Transfer the rice to the pot and gently spread it out, stirring occasionally. Let it cook for 3 minutes. Don’t move it around a lot or the rice grains will split and break as the rice cooks.
- Add the broth. Pour the veggie broth in and add the salt. Stir gently. Taste the broth and adjust the saltiness as needed. Increase the heat to high and bring the broth to a boil.
- Cook it. Once it boils, reduce the heat to medium-low and cover the pot with a lid. Cook the rice according to package instructions until the broth is absorbed. Remove the pot from the heat and let it rest covered for another 20 minutes.
- Fluff the rice. Remove the lid and add the coriander. Use a fork to gently fluff up the rice while mixing the coriander in. Let it rest for another 5 minutes.
- Serve. Add jeera rice to your serving plates and enjoy it with your main dish.
Recipe Tips
- Don’t rub it. When washing the rice, don’t rub it with your fingers or the grains will split during cooking.
- Avoid hot water. When soaking rice, don’t use hot or boiling water, otherwise, you’ll affect the cooking time.
- Don’t serve it right away. Once ready, let the jeera rice rest in the pot (covered) for at least 20 minutes. If you skip this and serve it right away, the rice will be too moist.
- Skip the blooming. If you’re in a rush, you can skip the blooming and add all the spices and aromatics into the pot when you pour in the veggie broth. Don’t forget the ghee, though!
Serving Suggestions
Jeera rice is always the perfect addition to my Indian-style mains like chicken korma, curry-yogurt marinated chicken, and this fantastic sheet pan tandoori chicken. It’s also an excellent side for some of my Mexican favorites, like green chili chicken enchiladas or mojo chicken.
Don’t forget to pair this cumin rice with various veggie sides for a complete meal. I love it with some carrots and green beans, pan fried oyster mushrooms, sesame snap peas, and roasted artichokes.
How to Store & Reheat Leftovers
- Fridge. Refrigerate the thoroughly cooled Jeera rice in an airtight container for 3-4 days.
- Freezer. Once fully cooled, transfer the rice to freezer-friendly bags in serving-size portions. Squeeze out as much air as possible. Freeze it for up to 3 months. Thaw the rice overnight in the fridge a day before serving. Reheat it as usual.
- Reheat. To reheat it, sprinkle it with a few teaspoons of water and stir it. Microwave the rice for up to a minute or until warm. You can also heat it in a pan over medium-low heat, occasionally stirring, for 5 to 6 minutes.
More Rice Side Dishes
- Shrimp Fried Rice
- Instant Pot Jasmine Rice
- Fiesta Rice Recipe
- Lemon Rice Recipe
- Mediterranean Rice
- Chicken Fried Rice
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Jeera Rice
Ingredients
- 3 cups Basmati rice
- Water
- 4½ tablespoons ghee
- 2 Indian bay leaves
- 3½ teaspoons cumin seeds
- 7 whole cloves
- ½ cinnamon stick
- 1 strand mace
- 6 green cardamom pods
- 2 black cardamom pods
- 1 small star anise
- ½ green chili, finely chopped
- 3¼ cups low sodium vegetable broth
- 2 teaspoons salt
- ¼ cup fresh coriander, finely chopped
Instructions
- Place the rice in a large container and cover it with water. Use your hands to stir the rice for 2 minutes. Strain it and then repeat the process 2 to 3 more times until the water is almost clear. Drain.
- Add the rice back into the container and cover it with at least 3 inches of warm water. Let it rest for 1 hour. Strain it and set it aside.
- Melt the ghee in a pot set over medium heat. Add the bay leaves, cumin seeds, whole cloves, cinnamon stick, mace, green cardamom, black cardamom, and star anise. Stir constantly and cook the spices for 2 minutes or until fragrant. Add the green chili and mix to combine. Cook for 1 more minute.
- Add the rice to the pot and gently spread it out, stirring occasionally. Let it cook for 3 minutes.
- Pour the veggie broth in and add the salt. Stir gently. Taste the broth and adjust the saltiness as needed. Increase the heat to high and bring the broth to a boil.
- Once it boils, reduce the heat to medium-low and cover the pot with a lid. Cook the rice according to package instructions. Remove the pot from the heat and let it rest covered for another 20 minutes.
- Remove the lid and add the coriander. Use a fork to gently fluff up the rice while mixing the coriander in. Let it rest for another 5 minutes.
- Add it to your serving plates and enjoy it with your main dish.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
