Everyday Kitchen

Indian · Dinner

Jeera Rice

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Soak basmati rice, then cook it with cumin and whole spices. Rest the covered rice before separating the grains.

Prep
10 min
Cook
20 min
Soak + rest
35 min
Total
65 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of jeera rice
The decorative tomato and other vegetable garnishes are not part of this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; bowl; saucepan with tight lid; fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak the rice · About 30 min

  1. Rinse 240 ml basmati rice until the draining water becomes much less cloudy.
  2. Cover the rice generously with cool water in the bowl.
  3. Soak for 30 minutes.
  4. Drain the rice in the sieve.

Toast the spices · About 1 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Add 2 tsp cumin seeds, 1 piece 2.5 cm cinnamon stick, 1 pod black cardamom, 2 pods green cardamom, 1 leaf indian bay leaf, 3 whole cloves, 6 whole black peppercorns and 2 strands mace.
  3. Stir for 30 seconds.

    Check: The cumin should smell toasted without blackening.

  4. Add the drained rice.
  5. Stir gently for 1 minute.

Cook and rest · About 15 min

  1. Add 480 ml water for cooking and ½ tsp salt.

    Check: The measured water is for cooking; soaking water is discarded.

  2. Bring the water to a boil.
  3. Cover the saucepan tightly.
  4. Reduce the heat to its lowest setting.
  5. Cook for 12–15 minutes.

    Check: The water should be absorbed and a tasted grain should have no hard centre.

  6. Turn off the heat.
  7. Leave the rice covered for 5 minutes.
  8. Remove the visible large whole spices.
  9. Separate the grains gently with the fork.

Tips

  • The soaking time is included in the total.

Substitutions

  • Use a little oil instead of ghee.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Measure rice and spices ahead; cook close to serving.

FAQ

Why are grains sticky?

Too much stirring or excess water can release starch.

Should cumin burn?

No. Toast until aromatic, then add rice before it blackens.

How should I store jeera rice?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Jeera Rice Recipe (Restaurant Jeera Pulao).

Concise adaptation; quantities and method are stated for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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