Jeera Rice (Cumin Rice) - Perfectly Fluffy

This is how I make perfect jeera rice where every grain is separate, fluffy and non-sticky! I follow a simple recipe that has few ingredients (basmati rice and cumin seeds) yet tastes like a dish you'd find in a fine dining restaurant. I've also included how I make jeera rice in the Instant Pot. 

Ingredients notes

Full ingredients with measurements are available in the recipe card below at the end of this post

Basmati rice - if you can find it, use a good quality long grain basmati rice - I find it makes all the difference when it comes to flavour and texture.

Traditionally, jeera rice is made with white rice. 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. 

Oil - I have used olive oil but you can use ghee or other flavourless oil. 

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 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

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!

1. 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. I find this step helps the rice fluff better when cooking and also reduces the cooking time.

2. Heat oil in a pan over medium heat then temper the cumin seeds to unlock the flavour. Careful not to let the cumin burn because they can easily turn bitter.

4. 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. Do not use sharp edge spoon but rather a soft spatula to prevent the rice grains from breaking.

5. Add 1 and ¼ cups of hot water or just enough water to cover the rice, add salt and garam masala.

6. Increase the flame on high heat and bring the water to a boil. Try not to over stir the rice as it cooks as it will release extra starch.

7. 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.

8. Remove from the heat and let it sit covered for 5-10 minutes. The steam helps the rice to become fluffy and will help to keep each grain separate.

9. Fluff the rice with a fork and serve hot.

Instant Pot Jeera Rice & Stove top pressure cooker

The instant pot method allows you to prepare quick jeera rice. Note that the results from cooking rice on the stove are better than the instant pot!

For pressure cookers, I use a ratio of 1:1 rice to water to prevent the rice becoming too sticky.

1. Select the sauté function on the Instant Pot.
2. Add ghee or vegetable oil to the inner pot of the Instant Pot and allow it to heat up.
3. Add jeera to the hot oil and let them sizzle for a few seconds.
4. 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.
5. Add water to the pot and season with salt according to your taste preferences. Give it a quick stir to combine all the ingredients.
6. Cancel the sauté function and close the Instant Pot lid. Make sure the pressure release valve is set to the "sealing" position.
7. Select the "rice" or "pressure cook" function on the Instant Pot and set the cooking time to 2 minutes at high pressure.
8. 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

1. You can also use a stovetop pressure cooker. Use the same ratio of 1:1 water to rice.
2. Seal the lid and allow to cook for 1 whistle. Turn off the heat and allow the pressure to release naturally.

Storage

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. 

I've also tried freezing leftover cumin rice and had good results. Allow cooked rice to cool down completely, place in a freezer safe container and freeze for up to 1 month. Thaw in the fridge then reheat in the microwave. 

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!

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