Name: Aromatic Jeera Rice (Cumin Rice)
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4
Cuisine: US
Ingredients: 1 cup Basmati Rice, preferably aged; 2 teaspoons Vegetable Oil (such as canola or sunflower); 1 teaspoon Cumin Seeds; 4 Whole Cloves; 4 Whole Black Peppercorns; 2 Green Cardamom Pods, lightly crushed; 1 Bay Leaf; 1.5 cups Water (or chicken broth for enhanced flavor); Salt to taste

Rice Side Dish

Jeera Rice

Sep 29, 2025
by Adonis Shields
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

35 mins
TOTAL TIME

1 hrs 30 mins
SERVING

4 People
VIEWS

6

Experience the aromatic allure of Jeera Rice, a timeless Indian staple elevated with fragrant whole spices. Each grain is infused with the earthy warmth of cumin and the subtle spice of traditional garam masala, creating a symphony of flavors that will transport you to the heart of India.

Ingridients

Adjust Servings

1 cup Basmati Rice, preferably aged

2 teaspoons Vegetable Oil (such as canola or sunflower)

1 teaspoon Cumin Seeds

4 Whole Cloves

4 Whole Black Peppercorns

2 Green Cardamom Pods, lightly crushed

1 Bay Leaf

1.5 cups Water (or chicken broth for enhanced flavor)

Salt to taste

Nutrition

Carbohydrate

39 g
Fiber

1 g
Protein

4 g
Saturated Fat

1 g
Sodium

46 mg
Sugar

0 g
Fat

3 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

30 mins

Rinse the basmati rice under cold water 3 to 4 times until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Transfer the rinsed rice to a bowl, cover with fresh water, and soak for at least 30 minutes. (30 minutes)

02

Step

4 mins

In a medium-sized skillet or saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the cumin seeds and cook, stirring constantly, until they begin to sizzle and release their aroma, about 2 to 4 minutes. Be careful not to burn them. (2-4 minutes)

03

Step

2 mins

Add the whole cloves, black peppercorns, crushed cardamom pods, and bay leaf to the skillet. Cook, stirring frequently, until the spices become fragrant, about 1 1/2 minutes. (1.5 minutes)

04

Step

1 mins

Drain the soaked rice thoroughly and add it to the skillet with the spices. Stir gently to coat the rice grains with the oil and spices.

05

Step

5 mins

Pour in 1 1/2 cups of water (or chicken broth). Add salt to taste. Bring the mixture to a boil over high heat. (5 minutes)

06

Step

10 mins

Once boiling, reduce the heat to medium-low, cover the skillet tightly with the lid, and cook for 10 minutes. (10 minutes)

07

Step

15 mins

Reduce the heat to the lowest setting and continue to cook, covered, for another 15 minutes. This allows the rice to steam and fully absorb the liquid. (15 minutes)

08

Step

15 mins

Remove the skillet from the heat and let it rest, with the lid still on, for 15 minutes. This is a crucial step as it allows the rice to finish cooking and ensures fluffy grains. (15 minutes)

09

Step

1 mins

Remove the lid and fluff the rice gently with a fork. Discard the bay leaf, cardamom pods, cloves, and peppercorns before serving.

For an even more pronounced flavor, toast the spices in a dry skillet before adding the oil.
Using chicken broth instead of water adds richness and depth to the rice.
Adjust the amount of salt according to your preference. Remember that the flavors will intensify as the rice cooks.
If you don't have basmati rice, you can use another long-grain rice, but the cooking time may need to be adjusted.
Leftover Jeera Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet with a splash of water.

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Adonis Shields

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.