2 cups Basmati rice, or long white rice soaked in water for 20 minutes
1 1/2 tsp cumin seeds
2 tsp ghee or oil, I used 1 1/2 tsp ghee+1/2 tsp oil
2-3 green chilies, slit lengthwise
1/2 cup onion, diced
Whole garam masala 1 inch cinnamon stick, 1/2 mace, 3 green cardamom, and 4 cloves,
1 bay leaf
1/2 tsp salt, or as per taste
4 cups water
Step-By-Step Guidelines and Images for Making Cumin Rice or Jeera Rice
Wash Basmati rice and soak in fresh water for 20 minutes. Drain the water.
Heat ghee or oil in a pressure cooker bottom. Throw whole garam masala spices, cumin seeds, and bay leaf. Saute them on low fire for 20 seconds or till the cumin crackle.
Add diced onion and slit green chilies. Saute till onion turns golden. Add soaked Basmati rice. Stir-fry for 1-2 minutes. Add 4 cups of water and salt. Let the mix boil for 2-3 minutes.
Close the cooker with the lid. Place cooker weight. Cook on medium high fire till one whistle. Open it when the pressure releases completely.
Puff the rice with a fork. Gently mix. Transfer cumin rice to a serving bowl.
Awesome cumin rice is ready to serve!! Serve it hot with pickle, yogurt, tomato sauce or with a spicy side dish. I served it with paneer makhani.
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Nutritional Information of Cumin Rice
Serving size: 1
Calories from Fat
% Daily Value *
Fat 4 g
Carbohydrates 15 g
Sugar 0 g
Fiber 0 g
Protein 2 g
Cholesterol 0 mg
Sodium 114 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.