Jeera rice, also known as jeera pulao, is a simple, mildly spiced rice dish flavored with cumin (jeera) and a few whole spices. It’s made by sautéing cumin seeds in ghee, adding basmati rice, and cooking it with water or stock until fluffy and aromatic. It’s especially popular in North Indian households and is commonly served at restaurants alongside rich gravies. The rice can be served with any side dish, usually goes well with my jeera chicken.
Jeera Rice Recipe
Jeera rice is my all time favourite dish to make. I make it quite often to serve it with paneer or chicken curry. Since it is very mild in flavour it taste yummy with spicy curries. I served this with butter chicken and it tasted yummy.
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About Jeera Rice
Jeera rice is one of those recipes that I keep coming back to again and again, especially on days when I’m making a rich paneer curry or a creamy butter chicken. The rice gets lightly toasted in ghee and infused with the earthy aroma of cumin, bay leaves, and cinnamon. I’ve made this so many times that I barely measure anymore, but every time it turns out just right. What makes it extra special for me is how it pairs beautifully with both vegetarian and non-veg dishes. In fact, it’s become a Sunday lunch staple at home.
I remember eating this often as a child, especially during family get-togethers when there were loads of spicy gravies and biryanis, jeera rice was always made as a milder rice option. And even now, when I want something quick but tasty, this is the rice I end up cooking.
The version I’m sharing today is made in a pressure cooker, which makes it super fast. I love how fluffy and fragrant it turns out with barely any effort. Plus, it’s a great base recipe. You can dress it up with peas, fried onions, or cashews if you want something fancier.
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Peas Pulav
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Shahi Pulav
Why This Recipe Works
The real charm of jeera rice lies in the flavor of cumin. When cumin seeds are gently fried in hot ghee, they release this warm, earthy, and slightly nutty aroma that fills the kitchen and believe me, that one step completely transforms the dish. It’s such a small ingredient, but it brings a beautiful depth to the rice without needing a long list of spices.
Why I Like this Recipe – It reminds me of home-cooked meals during school days jeera rice with simple dal was a go-to combo my mom made when she wanted something quick yet hearty to put in lunch box. Now, it’s something I reach for when I want that same warmth in a meal without too much work. I love how it never fails to impress even though it takes so little effort. It’s the kind of recipe you’ll keep coming back to because it just works, every single time.
Cooking the rice in a pressure cooker is a total time-saver and makes things so much easier. It helps the rice cook evenly and quickly, and the best part is that the grains turn out perfectly fluffy, not mushy or sticky. You don’t have to stress about getting the water ratio perfect like in open-pot cooking.
This recipe is also incredibly beginner-friendly and practical. It calls for just a handful of pantry staples things you’ll usually already have at home. And the method is so straightforward that even if you’re in a rush or feeling a little lazy, you can still pull off a delicious meal with minimal effort.
Ingredients
Basmati Rice – 1 cup – Long-grain basmati rice is the best choice for jeera rice because of its aroma and fluffy texture. It holds its shape well after cooking, making the dish look and taste beautiful. Just make sure to Soak the rice for 30 minutes and then drain it before using this small step really helps the rice cook more evenly and stay non-sticky.
Ghee – 1 tablespoon – Ghee brings out a rich, nutty flavor and gives the rice that comforting, homemade feel. While you can use regular cooking oil if you’re in a pinch, I’d always recommend ghee for this dish. It elevates the aroma and gives the cumin seeds a lovely base to sizzle in.
Whole Spices – Shahi jeera, cinnamon and bay leaf is used in whole spices to flavour the pulao or jeera rice.
Onion – 1 large, thinly sliced – Sliced onions are sautéed until lightly golden, which adds a nice sweetness and slight bite to the rice. It balances well with the mild spices and adds some body to the dish.
Green Chillies – 3, finely chopped – They give just a mild kick and a fresh sharpness. You can adjust the number of chillies based on how spicy you like your food or even skip them if you’re cooking for kids or someone sensitive to heat.
Ginger Garlic Paste – 1 tablespoon – This gives a robust, slightly savory flavor and ties everything together. Be sure to cook the paste for at least a minute or two. It helps remove any raw smell and lets the flavor mellow out.
Hacks
Soaking the rice for 30 minutes before cooking might seem like an extra step, but it really helps. It allows the grains to absorb some water in advance, which leads to even cooking and makes sure your rice comes out fluffy with long, separate grains and no clumping.
You don’t need a pressure cooker to make this dish. A regular heavy-bottomed pot with a tight lid works just fine, and if you’re using an Instant Pot, it makes the process even simpler. The timings may differ a bit, but the results are just as good.
If you’re in a hurry or running low on ingredients, you can skip the onions and green chillies. Just tempering cumin seeds in hot ghee adds enough aroma and flavor to still make it a satisfying bowl of rice.
And finally, for that extra touch of richness, try adding a spoonful of ghee after the rice is cooked, right when you’re fluffing it up. It gives a subtle sheen, a richer mouthfeel, and enhances that lovely jeera fragrance even more. Simple tweaks, but they make a big difference!
Jeera Rice (Step by Step Pictures)
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| Take your ingredients |
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| Soak basmati rice for 30 mins |
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| Drain it and set aside |
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| Heat ghee in a pressure cooker |
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| Add in a good amount of shahi jeera and cinnamon |
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| couple of bay leaf |
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| let them sizzle |
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| add in onions and chillies |
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| mix well |
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| add in salt |
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| cook till light golden |
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| add in ginger garlic paste |
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| saute for 1 min |
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| add in drained rice |
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| mix well |
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| pour water |
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| mix well |
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| bring it to boil |
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| pressure cook |
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| rice done |
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| fluff it up |
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| Serve |
Expert Tips
Soak your rice — it’s a game-changer – Always soak basmati rice for about 30 minutes before cooking. It might feel like an extra step, but it makes a big difference. Soaking helps the rice cook more evenly and gives you those long, separate, fluffy grains that make jeera rice so satisfying.
No pressure cooker? No problem – You can make this recipe in a regular pan. After adding the water and bringing it to a boil, just cover the pan with a tight-fitting lid and let it simmer on low heat for about 12 to 15 minutes. Keep an eye on it and check if the water has been fully absorbed before turning off the heat.
Storage
Jeera rice stores really well, making it a great make-ahead option. Once it has cooled completely, transfer it to an airtight container and pop it in the fridge. When you’re ready to eat, just reheat it in the microwave or steam it gently with a sprinkle of water to bring back its soft, fluffy texture.
Serving Suggestions
Jeera rice is super versatile and goes with almost any Indian curry. I personally love pairing it with rich, creamy gravies like butter chicken or palak paneer. A chilled bowl of cucumber or boondi raita on the side adds a lovely cooling contrast, especially when the curry is spicy.
FAQ
Q:Can I skip onions or green chillies?
Yes, absolutely! If you want a really quick and simple version, you can just use cumin seeds and ghee without onions or green chillies. The cumin alone gives the rice a lovely aroma and flavor, so it still turns out tasty and comforting.
Q:What’s the difference between jeera and shahi jeera?
Shahi jeera is a bit smaller and more delicate in flavor compared to regular cumin seeds. It has a subtle, slightly sweeter aroma that some people prefer. But honestly, both types work well in this recipe, so feel free to use whatever you have on hand.
Q: Can I make jeera rice without a pressure cooker?
Definitely! If you don’t have a pressure cooker, you can use a heavy-bottomed pot or saucepan with a tight-fitting lid. Cook the rice on low heat, covered, until all the water is absorbed and the rice is tender. Just keep an eye on it to avoid burning or sticking.
Variations
Add Vegetables for Color and Flavor – You can add green peas or sweet corn while the rice is cooking. These veggies bring a nice pop of color and a subtle sweetness that complements the cumin flavor beautifully.
Boost Richness with Nuts and Onions – For a little extra richness and crunch, toss in some roasted cashews or crispy fried onions just before serving. They add a lovely texture and make the dish feel more special.
Make It Festive with Stock and Spices – If you want to make the rice extra flavorful, try using vegetable or chicken stock instead of plain water. Adding a pinch of garam masala at the end gives a warm, aromatic touch that’s perfect for special meals.
Vegan Version with Oil Instead of Ghee – To keep the dish vegan, simply skip the ghee and cook the rice in oil instead. The cumin flavor still shines through, and you won’t miss the ghee’s richness.
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📖 Recipe Card
Jeera Rice Recipe (Jeera Pulao)
Servings: 4 servings
Calories: 225kcal
Instructions
Prepping the Rice – Begin by washing the basmati rice thoroughly until the water runs clear. This removes extra starch and helps prevent stickiness. Then, soak the rice in water for about 30 minutes. This little step really helps the grains stay long and fluffy after cooking. Once soaked, drain the rice and set it aside, ready for the next stage.
Building the Flavor Base – In a pressure cooker, heat up a tablespoon of ghee. The aroma itself is comforting. Then add in the shahi jeera (black cumin seeds), bay leaves, and a small piece of cinnamon. As they start to sizzle and release their fragrance, add in thinly sliced onions and green chillies. let the onions cook until they turn light golden, which gives a slight sweetness. Then in goes the ginger garlic paste, and sauté it for a minute until the raw smell disappears.
Mixing in the Rice – Now gently add the soaked and drained basmati rice to the cooker. stir it slowly so the rice gets coated in all that lovely masala without breaking the grains. Then pour in 1.5 cups of water and add salt to taste. Give it a gentle mix, and once it comes to a boil, close the pressure cooker lid.
Pressure Cooking – Let the rice cook for just one whistle on medium heat, that’s all it needs. After switching off the heat, wait patiently and let the pressure release on its own. Once the lid opens, fluff the rice carefully with a fork to keep the grains separate. At this point, the kitchen smells amazing, and the jeera rice is perfectly ready to serve!
Video
Nutrition
Serving: 1servings | Calories: 225kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1177mg | Potassium: 128mg | Fiber: 2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
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