How To Make Jeera Rice: Simple & Flavorful Jeera Pulao Recipe

Jeera Rice, the aromatic cumin-infused basmati classic, is the perfect side for your favorite Indian gravies. This effortless recipe creates fluffy, ghee-kissed grains, elevated with the earthy pop of whole cumin seeds. Whether you’re preparing a homestyle dal tadka dinner or a festive curry spread, this jeera pulao comes together in minutes and is guaranteed to impress. There are two versatile ways to make it: cook everything together in a pressure cooker for a no-fuss, set-and-forget method, or make use of leftover rice for a speedy skillet upgrade with fresh coriander. Both versions deliver irresistibly fragrant, restaurant-style flavor at home.

The allure of jeera rice lies in its simplicity. Basmati rice shines best, but short-grain options work if needed. Temper cumin seeds in fragrant ghee and sauté the rice with salt before simmering; in no time, each grain is perfectly spiced and fluffy. Enjoy jeera rice with dal fry, kadai paneer, or creamy paneer butter masala. Want a nutritious twist? Toss in peas, onions, or your favorite veggies for an easy pulao variation that’s both hearty and delicious. This essential Indian side pairs beautifully with any North Indian meal, balancing spice and comfort with every bite.

How To Make Jeera Rice: Simple & Flavorful Jeera Pulao Recipe

Print Recipe

By Malini Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients

• ½ cup basmati rice/ Sona Masoori Rice
• 1 tsp oil
• ½ tsp salt
• 1 tsp ghee / clarified butter
• 1 tsp cumin / jeera
• 2 tbsp coriander, finely chopped
• Water, to soak & boil
• 1 tsp ghee / clarified butter
• 1 tsp cumin / jeera
• ½ cup basmati rice
• 1 cup water
• ¼ tsp salt
• 2 tbsp coriander, finely chopped

Instructions

1

For freshly cooked rice: Heat ghee in a large pan, add cumin seeds and let them splutter until aromatic.

2

Add cooked basmati rice and salt, then gently toss everything so the grains are well coated with ghee and spices.

3

Sprinkle in the chopped coriander leaves, mix, and serve hot with dal or curry.

4

For the pressure cooker method: Heat ghee in a cooker and temper with cumin seeds.

5

Add soaked basmati rice and sauté briefly.

6

Pour in water and add salt, securing the lid and pressure cooking for two whistles.

7

Once done, let the pressure release naturally, fluff the rice with a fork, then garnish with coriander before serving.

Notes

Tips:
Use long-grain basmati rice for that classic jeera rice texture, but any rice can work in a pinch., To avoid mushy rice, always sauté grains in a little ghee or oil before adding water., Precook and cool rice if using the skillet method for non-sticky, separated grains., Leftover rice is ideal for the quick skillet version—just reheat with cumin and ghee., Add vegetables like peas, beans, or onions for a more nourishing pulao., Garnish with plenty of fresh coriander for a fresh finish.