Prepare this perfect jeera rice alongside your Indian meal. It is prepared with basmati rice and cumin seeds. Each grain is separate, fluffy and non-sticky!
This simple jeera rice recipe has only 4 ingredients and takes little time to make. I pair this gluten-free and vegan dish as a side for soft Gujarati rotlis , Indian curries and dals.
Included is how to make jeera rice in Instant Pot .
- Jeera Rice Ingredients
- Jeera rice water ratio
- How to make Jeera Rice
- Pro Tips
- Instant Pot Jeera Rice recipe & Stove top pressure cooker
- Serving Suggestions
- Storage
Jeera rice is also known as Indian Cumin Rice , jeera bhaat or zeera rice. It is a popular rice dish that is served with indian curry.
Jeera Rice seems so simple but yet the recipe is so easy to get wrong. Takeaway and Restaurant style Jeera Rice is always fluffy and not mushy. Each grain of rice is separate and yet the rice doesn’t taste dry.
You can easily create the same style of rice at home, you just need to follow a few tips and tricks!
This fluffy cumin rice has just three main ingredients – rice, cumin seeds and oil. It is automatically vegan jeera rice.
Some may add green peas and green chilies making it into more of a jeera pulao or make veg pulao
Jeera Rice Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
This flavorful jeera rice requires simple ingredients that are easily available in your nearest grocery store.
Basmati Rice – if you can find it, use a good quality long grain basmati rice – it makes all the difference when it comes to flavour and texture.
For this particular recipe we will use plain basmati white rice, however brown rice can be used too. I use Tilda Grand Extra Long Basmati Rice.
If possible use aged basmati rice as it requires more moisture. This leads to fluffier rice compared with new rice that becomes mushy easily.
Cumin seeds – aka jeera or jeeru. You need whole cumin seeds rather than ground cumin powder.
Cumin seeds are easily available in supermarkets in the world food aisle but South Asian grocery stores will definitely have them.
Oil – I have used olive oil but you can use ghee or other flavourless oil. Rememebr that if you use ghee, this rice will no longer labled as vegan.
Pinch of salt to taste
Optional:
Garam Masala – I find that adding a very small pinch of garam masala gives wonderful fragrance without having to add individual whole spices.
Instead of garam masala, you can optionally add other fragrant whole spices to the tempering such as bay leaf, cinnamon stick, green cardamom or star anise This gets you fragrant jeera rice just like indian restaurants.
Garnish with fresh cilantro leaves (coriander leaves)
Jeera rice water ratio
As an approximate, use 1 cup of rice to 1.25 cups water.
Depending on the type of rice, this ratio is likely to change. Rice varieties have different water content levels so require varying amounts of water.
How to make Jeera Rice
- Rinse the rice in cold water (tap water) 5-6 times or until the water runs clear to remove extra starch from the rice. Soak the rice in cold water for at least 30 minutes.
Heat oil in a pan over medium heat.
Add cumin seeds and sauté for a few seconds until fragrant.
Add the soaked rice (drain the excess water before adding it) and stir well so that the rice is coated with the oil and cumin seeds.
Add 1 and 1/4 cups of water or just enough water to cover the rice, add salt and garam masala.
Increase the flame on high heat and bring the water to a boil.
Once boiling, reduce the flame on low heat, cover the pan and cook for 8-10 minutes until the water has been completely absorbed and the rice is cooked through.
Remove from the heat and let it sit covered for 5-10 minutes.
Fluff the rice with a fork and serve hot.
Pro Tips
The most important to note is that different brands will all require different amounts of water and timings. The best way to cook perfect rice is to practice a few times!
For fluffy rice, rinse or wash rice grains in cold water until water runs clear to remove the excess starch.
Wait until the oil is hot, then add the cumin seeds. This way, they will immediately sizzle allowing you to add the rice.
Cumin seeds burn fast so work quickly and have all your ingredients prepared.
Try not to over stir the rice as it cooks as it will release extra starch.
Do not use sharp edge spoon but rather a soft spatula to prevent the rice grains from breaking.
Use hot water when added to the recipe.
Instant Pot Jeera Rice recipe & Stove top pressure cooker
The instant pot method allows you to prepare quick jeera rice.
You can use the Instant Pot pressure cooker or any other electric pressure cooker.
For pressure cookers, I use a ratio of 1:1 rice to water.
Select the sauté function on the Instant Pot.
Add ghee or vegetable oil to the inner pot of the Instant Pot and allow it to heat up.
Add jeera to the hot oil and let them sizzle for a few seconds.
Drain the rinsed rice and add it to the pot. Sauté the rice for about 1-2 minutes, stirring gently to coat it with the oil and cumin seeds.
Add water to the pot and season with salt according to your taste preferences. Give it a quick stir to combine all the ingredients.
Cancel the sauté function and close the Instant Pot lid. Make sure the pressure release valve is set to the “sealing” position.
Select the “rice” or “pressure cook” function on the Instant Pot and set the cooking time to 2 minutes at high pressure.
Allow for natural pressure release for about 5 minutes. After that, perform a quick pressure release by turning the pressure release valve to the “venting” position.
Stove top pressure cooker
You can also use a stovetop pressure cooker. Use the same ratio of 1:1 water to rice.
Seal the lid and allow to cook for 1 whistle. Turn off the heat and allow the pressure to release naturally.
Serving Suggestions
What to eat with basmati rice is a great starting point.
Jeera Rice is a great side dish for dal recipes.
Tarka Dahl
Dal tadka
Dhaba style Dal fry
Dal Makhani or Dishoom Black Dal
You can serve it with any curry of your choice but I find that curries with a gravy go better with rice. Examples include:
Authentic Chana Masala
Paneer Butter Masala
Rajma Masala
You can make your own poppadoms at home by following this poppadom recipe . I like to serve mine alongside these poppadom dips
Storage
Boiled rice is a highly perishable food. As soon as the leftover rice is cooled, store in an airtight container and place in the fridge for up to 3 days. Reheat in the microwave or in a pan with a tiny splash of water.
You can freeze leftover cumin rice. Allow cooked rice to cool down completely, place in a freezer safe container and freeze for up to 1 month. Allow to thaw in the fridge then reheat in the microwave.
Other Indian Rice Dish Recipes
Takeaway style Pilau Rice
Coconut Milk Pulao Rice
Schezwan Fried Rice
Tofu Fried Rice
Ghee Rice
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Jeera Rice (Cumin Rice)
Equipment
- 1 Bowl
- 1 pan
Ingredients
- 1 cup basmati rice
- 1 ¼ cups water boiling
- 1 tablespoon cumin seeds
- 2 tablespoon oil
- 1 teaspoon salt
- ¼ teaspoon garam masala
- 2 tablespoon coriander optional
Instructions
- Take rice in a bowl.
- Rinse the 1 cup basmati rice in cold water (tap water) 5-6 times or until the water runs clear to remoce extra starch from the rice. Soak the rice in cold water for at least 30 minutes.
- Soaked rice is ready to cook.
- Heat 2 tablespoon oil in a pan over medium heat .
- Add 1 tablespoon cumin seeds and sauté for a few seconds until fragrant.
- Add the soaked rice (drian the water before adding it) and stir well so that the rice is coated with the oil and cumin seeds.
- Saute for a minute or so.
- Add 1 1/4 cups water or just enough water to cover the rice.
- Add 1 teaspoon salt and 1/4 teaspoon garam masala . Increase the flame on high heat and bring the water to a boil.
- Once boiling, reduce the flame on low heat , cover the pan and cook for 8-10 minutes until the water has been completely absorbed and the rice is cooked through.
- Remove from the heat and let it sit covered for 5-10 minutes. 9. Fluff the rice with a fork, garnish it with 2 tablespoon coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Jeera Rice (Cumin Rice)
Equipment
- 1 Bowl
- 1 pan
Ingredients
- 1 cup basmati rice
- 1 ¼ cups water boiling
- 1 tablespoon cumin seeds
- 2 tablespoon oil
- 1 teaspoon salt
- ¼ teaspoon garam masala
- 2 tablespoon coriander optional
Instructions
- Take rice in a bowl.
- Rinse the 1 cup basmati rice in cold water (tap water) 5-6 times or until the water runs clear to remoce extra starch from the rice. Soak the rice in cold water for at least 30 minutes.
- Soaked rice is ready to cook.
- Heat 2 tablespoon oil in a pan over medium heat .
- Add 1 tablespoon cumin seeds and sauté for a few seconds until fragrant.
- Add the soaked rice (drian the water before adding it) and stir well so that the rice is coated with the oil and cumin seeds.
- Saute for a minute or so.
- Add 1 1/4 cups water or just enough water to cover the rice.
- Add 1 teaspoon salt and 1/4 teaspoon garam masala . Increase the flame on high heat and bring the water to a boil.
- Once boiling, reduce the flame on low heat , cover the pan and cook for 8-10 minutes until the water has been completely absorbed and the rice is cooked through.
- Remove from the heat and let it sit covered for 5-10 minutes. 9. Fluff the rice with a fork, garnish it with 2 tablespoon coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Mojito Mocktail Recipe – Mango Mocktail is a delicious and refreshing non-alcoholic drink which is perfect for the hot summer. This mocktail has no alcohol so can be enjoyed by all. It’s very easy to make and can be prepared in less than 5 minutes! Perfect for parties and family get-togethers.
Summertime is all about fruity drinks! Recipes like this Watermelon Mocktail , Tropical Smoothie and Mango Lassi are always on rotation!
This mango drink is a non alcoholic version of the Mojito cocktail – it’s made with mint, lime with an exotic twist of mango. I like to top it up with sparkling water or soda for refreshing fizz!
You can try these other non alcoholic drinks: Non alcoholic Mimosa , Cranberry Mocktail or Rose Mocktail .
Great drink for the whole family – can be enjoyed by kids and adults alike. You’ll enjoy homemade butterbeer recipe too.
Mango Mocktail Ingredients
Mango Juice
Alternatively, use either homemade mango pulp or store bought.
You can make mango puree at home if you blend fresh mango. You will need a blender.
Lime – fresh lime juice is best but you can use bottled too.
Sparkling water – aka club soda
Mint – You need fresh mint leaves and optionally a mint sprig as a garnish as an alternative, use fresh basil leaves
Optional
Sugar or sweetener if your mango isn’t sweet enough. Add in a simple syrup or agave
A tiny pinch of salt can bring out the sweetness of the mango.
Variations
- To make it boozy add white rum or vodka.
- Flavour variations by adding different flavours. Add a hint of spice to make a spicy mango mocktail by adding a slice of fresh jalapeno to the mint and lime. Adding fresh ginger is another option.
- Add pineapple juice to make it a mango pineapple mocktail . You can also add orange juice.
- Use coconut water in place of the sparkling water. Another option is to use ginger-beer for a new depth of flavour!
How to make Mango Mocktail
Take serving glasses, add lime slices, few mint leaves and 1 tablespoon sugar in each glass.
Using muddler or wooden spoon or rolling pin muddle for a few seconds.
Fill the glasses halfway with ice cubes.
Pour the mango pulp/juice over the ice cubes, filling the glasses almost to 1/3.
Top it up with sparkling water or sprite.
Give the mocktails a gentle stir with a spoon to incorporate the flavors.
Garnish each glass with a sprig of fresh mint leaves and a slice of lime.
Serve the mango mocktails immediately and enjoy!
Pro Tips
- If making your own mango puree use fresh, ripe mangoes for rich mango nectar
- Add sugar as required – taste test your mangoes first
- Use fresh mint and lime juice for best results
- Do not over muddle the mint and lime as they turn bitter
- Only add the soda just before serving – otherwise you will loose fizz and the taste overtime will be altered.
Serving Suggestions
Mango Mocktail is great as a refreshing drink on its own but also alongside snacks, lunch and dinner!
Great snack options for game days, get-togethers, or picnics include these Mexican Roasted Peanuts , Air Fryer Banana Chips , Onion Bhaji and Air Fryer Triple Cooked Chips .
Mango Mocktail pairs really well with curries too like Indian Vegetable Curry or Bombay Potatoes .
Storage
You can store the mango juice in an airtight container the refrigerator until ready to serve.
It will last for 1-2 days – after which it will loose its freshness.
Other Mango Recipes
Quick Mango Mousse
Mango, Avocado and Black Bean salad
Tofu mango Curry
Eggless Mango Pancakes
Mango Cheesecake
Easy Mango Avocado Salsa
Kefir Mango Lassi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Mocktail
Equipment
- 1 muddler or thick rolling pin
Ingredients
- 1 cup mango pulp or juice
- 2 cup sparkling water or sprite
- 2 limes cut into slices or wedges
- 4 tablespoon sugar optional
- ¼ cup mint leaves
- 1 cup ice
Instructions
- Take 4 serving glasses, add 2 limes , few 1/4 cup mint leaves and 4 tablespoon sugar (1 tablespoon sugar in each glass)
- Using the muddler, muddle for a minute or so.
- Fill the glasses halfway with 1 cup ice
- Pour the 1 cup mango pulp over the ice cubes, filling the glasses almost to the 1/3.
- Top it up with 2 cup sparkling water or sprite.
- Give the mocktails a gentle stir with a spoon to incorporate the flavors.
- Garnish each glass with a remaining sprig of fresh mint leaves and a slice of lime.
- Serve the mango mocktails immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
