Basmati Rice with Cumin (Jeera Rice)
Fluffy, separate grains of basmati rice scented with toasted cumin seeds, ghee and a bay leaf. A simple, fragrant Indian side that pairs with dal, curries and grilled meats.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 40 min
- Total
- 1 hr 10 min
- Makes
- About 4 cups (6 to 8 side servings of ¾ cup... serves 4 generously)
Steps
Before you start
- Plan for 30 minutes of soaking time; it helps the grains cook evenly and stay long and unbroken.
- Use a saucepan with a tight-fitting lid, about 3 quarts (2.8 L), so steam stays trapped.
- Measure the water exactly: the ratio here is 1½ cups water to 1 cup soaked rice.
- Do not lift the lid during cooking or resting.
Rinse the rice
- Place the 1½ cups (280 g) basmati in a medium bowl and cover with cold water.
- Swirl with your fingers, then pour off the cloudy water.
- Repeat 4 to 5 times until the water is nearly clear.
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Ready when: Water runs almost clear, not milky.
Tip: Swirl gently so the delicate grains don't snap.
Soak the rice
- Cover the rinsed rice with fresh cold water by 1 inch (2.5 cm) and let it stand 30 minutes.
- Drain thoroughly in a fine-mesh sieve for 5 minutes, shaking occasionally.
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Ready when: Grains look opaque white and feel slightly brittle; no standing water remains.
Tip: Well-drained rice prevents a soggy result.
Toast the cumin
- Heat the ghee in the saucepan over medium heat for about 1 minute.
- Add the cumin seeds and bay leaf.
- Stir for 30 to 45 seconds.
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Ready when: Seeds sizzle, darken slightly and smell nutty; they should not turn dark brown.
Tip: Burnt cumin is bitter. If it darkens too fast, lift the pan off the heat.
Coat the rice
- Add the drained rice and stir gently for 1 minute so every grain is coated in the spiced ghee.
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Ready when: Grains look glossy and slightly translucent at the edges.
Add water and salt
- Pour in the 2¼ cups (530 ml) cold water and add the salt.
- Stir once, then bring to a full boil, about 3 to 4 minutes.
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Ready when: Large bubbles break across the whole surface.
Tip: Taste the water; it should be pleasantly salty.
Simmer covered
- Reduce the heat to the lowest setting, cover tightly and cook 12 minutes without lifting the lid.
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Ready when: Steam holes appear on the surface and the water is absorbed.
Tip: If your lid is loose, put a clean kitchen towel under it to seal.
Rest off heat
- Turn off the heat and leave the pan covered, undisturbed, for 10 minutes.
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Ready when: Grains are tender with no hard center.
Tip: Skipping the rest leads to sticky, wet rice.
Fluff and serve
- Remove the bay leaf.
- Fluff the rice gently with a fork, lifting from the bottom, and serve hot.
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Ready when: Grains are long, separate and fluffy.
Tip: Use a fork, not a spoon, to avoid breaking the grains.
Good to know
Tips
- Use aged basmati for the longest, driest grains.
- Keep the heat at its lowest during simmering to prevent scorching on the bottom.
- For extra flavor, add 3 whole cloves or a 1-inch cinnamon stick with the cumin.
- Rinse until the water is nearly clear; surface starch causes clumping.
Make ahead
"Rinse and soak the rice up to 1 hour ahead, then drain well. Cooked rice keeps warm, covered, for up to 30 minutes."
Storage & reheating
"Cool within 1 hour. Refrigerate in an airtight container up to 3 days. Freeze up to 2 months. Reheat with 1 tablespoon water per cup of rice, covered, in the microwave for 1 to 2 minutes or in a covered pan over low heat until steaming hot throughout. Do not leave at room temperature more than 1 hour."
Substitutions
- ghee → unsalted butter or neutral oil. Butter gives a similar richness; oil is dairy-free but less nutty.
- aged basmati rice → long-grain white rice. Skip soaking and use 1¾ cups water per 1 cup rice; the aroma will differ.
- dried bay leaf → 2 green cardamom pods, lightly crushed. Gives a more floral fragrance.
More rice sides
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- Meal
- Dinner
- Cuisine
- Indian
- Main ingredient
- Basmati Rice
- Method
- Stovetop
- Quick & Easy
- 5 Ingredients or LessEasyOne-Pot