Jeera Rice Recipe (Quick Jeera Rice)
Tarla Dalal
• Updated : Jan 06, 2026
jeera rice and jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make.
This versatile jeera rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. jeera rice with plain curd and pickle or just topped with some ghee is my personal favourite. quick jeera riceis also one of the highest selling dish in Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel.
Table of Content
About Jeera Rice, Quick Jeera Rice Recipe
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Ingredients
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Methods
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For the crispy onions
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How to make Jeera rice
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FAQs
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Related Jeera Rice Recipe
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Tips for Jeera Rice Recipe
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Nutrient values
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Using cumin seeds in this jeera pulao adds a lovely earthy flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple jeera pulao into a preparation to be relished. If possible, serve this jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. I prefer having it along with dal tadka, it makes a perfect meal. Also, you can serve it along North Indian gravy dishes like palak paneer or kadai paneer.
Notes and tips on jeera rice. 1. Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying. 2. For the jeera rice recipe, clean and wash the rice thoroughly. It is best to wash the rice atleast 3 times to remove the starch from the grains which will prevent them from sticking to each other on cooking. The use of aged basmati rice works best to get perfect jeera rice. 3. Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used.
Make sure to only use basmati rice and do not overcook it as the jeera rice will end up being mushy and sticky. You can also use left-over rice to make jeera rice.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
Ingredients
For Jeera Rice
- oil for deep-frying
- 1/4 cup sliced onions
- 2 tbsp ghee
- 2 tbsp cumin seeds (jeera)
- 1 1/4 cups long grain rice (basmati chawal)
- salt to taste
Method
For jeera rice
- To make jeera rice, heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
- Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
- Put 2½ cups of water to boil.
- Heat the ghee in a broad pan and add the cumin seeds.
- When the seeds crackle, add the rice and sauté for 5 minutes.
- Add the hot water and simmer for 5 minutes.
- Add the salt cover with a lid and cook till the rice is done.
- Separate each grain of rice lightly with a fork.
- Serve the jeera rice hot and garnished with the fried onions.
Jeera Rice, Quick Jeera Rice Recipe recipe with step by step photos
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To make crisp onions for jeera rice, take the 1/4 cup sliced onions in a bowl.
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add sprinkle salt to taste all over it.
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Slowly massage the onions so that they are evenly coated with salt. The salt will release all the excess water from onions. Keep aside for 10 minutes.
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Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying.
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Heat the oil in a deep non-stick pan and deep fry the onions on a medium flame.
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Drain on an absorbent paper, let the fried onions cool completely. Keep aside for garnishing the jeera rice.
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To make jeera rice, in a deep bowl, put 1 1/4 cups long grain rice (basmati chawal).
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Clean and wash the rice, soak the rice with enough water.
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Cover and keep aside to soak for 10 minutes.
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Drain and keep aside.
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Heat the 2 tbsp ghee in a broad pan. Also, you can make of oil or butter but, ghee brings out the best flavour and makes rice non-sticky.
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Only when the ghee is hot, add the 2 tbsp cumin seeds (jeera) and they will crackle immediately. Saute for 30 seconds. It is very important for the jeera to crackle well so as to achieve fragrant zeera rice. They should brown well and not burn to get aromatic jeera rice.
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Once the seeds crackle, add the rice.
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Once the seeds crackle, add the long grain rice (basmati chawal).
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Sauté the rice for 5 minutes. Do not stir it much or else the grains might break.
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Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used. But generally, 1:2.5 ratio of rice to water works best while cooking rice in a pan or pot.
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Simmer for 5 minutes.
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Add salt to taste.
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Mix gently and cover with a lid.
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Cook for 4 minutes or till the rice is done.
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Separate each grain of rice lightly with a fork.
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Garnish with the fried onions. This is optional but, crispy onions provides a unique flavour to the jeera rice.
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Serve the jeera rice hot and garnished with the fried onions.
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1. What is Jeera Rice?
Jeera Rice is a simple and aromatic Indian rice dish made by cooking basmati rice with cumin seeds and mild spices, giving it a warm, earthy flavor.
2. Which rice is best for Jeera Rice?
Long-grain basmati rice works best because it cooks into separate, fluffy grains and has a naturally pleasant aroma.
3. Is soaking the rice necessary?
Soaking the rice for 10–20 minutes is recommended as it helps the grains cook evenly and improves texture, though it can be skipped for quick preparation.
4. Can Jeera Rice be made without ghee?
Yes, you can use cooking oil instead of ghee. However, ghee enhances the aroma and gives the dish a richer taste.
5. Why are cumin seeds tempered first?
Tempering cumin seeds in hot fat releases their essential oils, which adds strong aroma and flavor to the rice.
6. What other spices can be added to Jeera Rice?
Whole spices such as bay leaf, cloves, cardamom, cinnamon, or black pepper can be added for extra fragrance and depth.
7. How can I keep Jeera Rice from becoming sticky or mushy?
Rinse the rice thoroughly to remove excess starch, maintain the correct water ratio, and cook on low heat without stirring too much.
8. Can I make Jeera Rice using leftover cooked rice?
Yes, leftover rice can be used. Simply temper cumin and spices, then gently mix in the cooked rice without mashing it.
9. What dishes pair well with Jeera Rice?
Jeera Rice pairs well with dal, paneer dishes, vegetable curries, raita, yogurt, or light gravies.
10. How much cumin should be used for good flavor?
About 1 to 2 teaspoons of cumin seeds are sufficient for 1 to 1½ cups of rice, depending on how strong you want the flavor.
If you liked this Jeera Rice Recipe then also check out other recipes like:
1. Rinse the Rice Thoroughly
Wash the basmati rice 2–3 times until the water runs clear. This removes excess starch and prevents clumping, helping the grains stay separate after cooking.
2. Soak the Rice Briefly
Soak the washed rice for about 15–30 minutes before cooking. This allows the grains to expand and cook evenly.
3. Use Good Quality Basmati
Long-grain, aged basmati rice gives the best texture and aroma fluffy, non-sticky grains with great flavour.
4. Sauté Cumin Seeds Properly
Heat oil or ghee first and then add cumin seeds. Let them crackle and release their aroma before adding rice but watch closely, as they can burn quickly.
5. Toast the Rice Lightly
After adding rice to the oil and cumin, sauté it for a couple of minutes. This helps keep grains separate and adds a subtle nutty flavour.
6. Use Hot Water to Cook
Add hot or boiling water to the sautéed rice this keeps the cooking process steady and reduces the chances of mushy rice.
7. Follow the Right Water Ratio
Generally, a ratio of about 1 cup rice to 2 cups water works well for basmati cooked on the stovetop; adjust slightly depending on your rice quality.
8. Add Aromatics for Extra Flavor
You can add whole spices like bay leaf, cloves or cinnamon with cumin for a more fragrant jeera rice. Green chillies or a squeeze of lemon can also brighten the flavour.
9. Fluff Gently After Cooking
Once cooked, let the rice rest covered for a few minutes, then fluff gently with a fork to separate grains without breaking them.
10. Garnish Before Serving
Topping with fresh coriander or fried onions adds texture and aroma, making your jeera rice look and taste even better.
Nutrient values (Abbrv)per plate
| Energy | 246 Calories |
| Protein | 3.7 g |
| Carbohydrates | 42.4 g |
| Fiber | 2.2 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Jeera Rice, Quick Jeera Rice Recipe
The Nutrient info is complete
A Rastogi
Sept. 16, 2025, 4:35 a.m.
Wow Wonderful Recipe for The ethnic Taste And Flavours
tarla dalal
Sept. 16, 2025, 4:35 a.m.
Glad you loved the recipe. Keep letting us know which recipes you loved by reviewing them.
Foodie #626754
March 6, 2021, 7:34 a.m.
Love this recipe.
Foodie #603414
Dec. 30, 2015, 3:04 p.m.
Yummy! Even better with curry leaves and dried red chillies thrown in!
Tarla Dalal
Dec. 30, 2015, 3:04 p.m.
Thanks for the feedback.
