Cumin rice, all made in one pot, is a delicious and tasty alternative to pilau rice to accompany a curry. This no fuss jeera rice is ready in about 20 minutes, with only a couple of minutes of actual hands on cooking time.
Cumin Rice
I love rice! It is the perfect accompaniment to curries, casseroles and stews or anything with a sauce that needs soaking up!
This cumin (jeera) rice is a delicious rice dish to ring your side dish changes.
When I cook rice I will almost always make it with the absorption method, which works perfectly for me every time.
Simply add the liquid to the rice, and let it cook until all the liquid is absorbed. Perfect fluffy rice every time with no need to rinse or drain.
See also
- Easy pilau rice makes a great, fuss-free accompaniment to your favourite curries
- For a fragrant variation on the theme, this golden turmeric rice is simple but fabulous
- All my Indian curry recipes – no need to order takeout again!
When making a pilaf or pilau you want a fragrant rice dish with light and fluffy grains of rice that are not stuck together.
To do this I like to gently fry the spices in ghee (or butter and oil) to release their flavour, add the rice and fry for a moment, then the stock.
Finally let the rice gently cook absorbing all the liquid until it is perfect. This results in perfect rice every time with no need to strain and dry.
You can easily vary the spices in this dish according to your cupboard and taste, and the same recipe works for both white and brown rice (with varying cooking times).
Why make cumin rice
- The perfect accompaniment to a curry.
- A delicious change from pilau rice.
- Simple and easy to make, with just a few minutes hands on cooking time, all in one pot.
- Adaptable, with forgiving cooking times making it an ideal accompaniment.
- Can be frozen so perfect for batch cooking.
Jeera rice ingredients
- Ghee (or butter and oil) – I far prefer ghee for any Indian style dish (I make my own), but you do not need to buy or make ghee for just one recipe. A good substitute is a mixture of butter and oil.
- Basmati rice – Basmati rice has the most flavour and a fantastic texture. You can use either white or brown (which has a longer cooking time).
Get it Right! Helen’ Expert Tip
As I am all about making cooking easy, you might think that I use easy cook rice. But nothing could be further from the truth.Easy cook rice is precooked and then dehydrated. It cooks quickly, but I find it has a gummy texture. Also the liquid to rice ratio will be wrong and you will get mushy wet rice. Basmati is far nicer.
- Spices – Cumin (jeera) for the main flavour, and some or all of bay, cinnamon, cloves and cardamon.
- Stock – vegetable or chicken for some extra flavour.
How to make cumin rice – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Melt the ghee, or oil and butter, in a frying pan that has a well fitting lid. Any pan that is 8″-10″ will work well – anything bigger and the rice will probably be a little dry. I like a pan with a glass lid so I can see how the rice is cooking without lifting the lid.
Put the kettle on to boil so you can make the stock. The recipe needs the addition of hot stock for the rice and liquid ratio to work.
Add the spices and fry over a medium heat for a few minutes, stirring all the time, until they are fragrant. Take care as they can burn very quickly.
Add the rice and stir in until it is coated with the melted ghee / butter and oil. While you are doing this make the hot stock.
Helen’s Pro Tip
Coating the rice in the melted ghee and briefly cooking it, adds to the flavour and helps to ensure that the grains to not stick and clump together.
Add the stock, it should quickly bubble, put the lid on the pan, turning the heat down as far as it will go.
A 1:2 ratio of rice to hot stock by volume is perfect providing you use hot stock that goes into a hot pan and it immediately starts to boil.
Depending on your stove top you may need to use a diffuser to reduce the heat further. The liquid should be barely simmering.
Step Two – After 12 minutes remove from the heat, and leave to stand with the lid on for another 5-10 minutes. Taste and season if needed.
Don’t be tempted to lift the lid to check whilst the rice is cooking as this allows steam to escape altering the ratio of liquid to rice!
I like to add a generous knob of butter, allowing it to melt before fluffing up the rice with a fork to serve
Serving suggestion
Enjoy fresh with any curry.
Variations
I love an adaption or two when I am cooking. Try some (but not all at once) of these variations in this recipe.
- Vary the spices. Cumin is central to this dish, it will pair with some of (but not all) of bay, cinnamon, cardamon, coriander seeds or a segment of star anise.
- Use brown rice – and cook for about 40 minutes.
Storage
This recipe makes about 4 portions, depending how hungry you are. Providing you chill or freeze it as soon as it has cooled it is absolutely fine to reheat cooked rice.
Fridge – You can store your cumin rice in the fridge but as always, you should treat cooked rice with care.
Make sure the rice is cool, and then transfer to the fridge for no more than 48 hours. Reheat thoroughly before serving. I usually do this in the microwave. Do not return to the fridge and reheat a second time.
Freezer – Freeze your jeera rice in an airtight container (I find those plastic takeaway trays are perfect) to store for up to 3 months. Defrost in the fridge overnight before reheating, or microwave from frozen.
Helen’s Fuss Free Tip
I like to freeze a portion of rice and a portion of curry in the same takeaway tray to make an easy to reheat homemade ready meal for one!
Hints and tips
- Use basmati rice – it really does taste different from other long grain rice. And do not be tempted to use easy cook rice.
- I have never soaked or rinsed rice and have never had a problem with it sticking, and I honestly don’t think that that a good brand needs rinsing. If you do soak or rinse then reduce the liquid by a couple of tablespoons.
- Don’t be tempted to lift the lid on your rice before it is cooked.
FAQs
Absolutely, yes! Cook the spices using the sauté function, and then use 240ml of stock to 200g of white basmati rice (1:1 ratio by volume). Programme the Instant Pot to cook on high pressure for 3 minutes with the keep warm function switched on. Once cooked allow a natural pressure release (NPR) for 18 minutes. The rice will have absorbed all the liquid.
I find Basmati rice, especially an aged basmati that has had time to mature after harvest, gives the most flavourful and best results, with a fluffy texture.
Yes, just add a little more oil and leave out the butter.
More rice recipes
- Turmeric rice – another alternative to serve with a curry
- Leek rice – an easy way to add a portion of veggies to your rice
- Homemade Nando’s spicy rice – for piri piri dishes and more
- Find more easy rice dishes here.
Easy Jeera / Cumin Rice
Ingredients
- 2 tbsp ghee (or butter & oil)
- 1 tsp cumin seeds
- 5 cardamon pods
- 5 cloves
- 200 g (1 cups) white basmati rice
- 480 ml (2 cups) vegetable stock or broth
- small piece cinnamon stick (about 2")
- 1 bay leaf
- 1 knob butter (optional, to finish)
Instructions
- Toast the spices – Melt the ghee, or oil and butter, in a frying pan or casserole that has a well fitting lid. Any pan that is 8″-10″ will work well.Crack the cardamom pods under the jar or with the side of the knife. Add them along with the rest of the spices and fry over a medium heat for a few minutes, stirring all the time, until they are fragrant. Take care as they can burn very quickly.While you are doing this boil the kettle to make stock.2 tbsp ghee, 1 tsp cumin seeds, 5 cardamon pods, 5 cloves, small piece cinnamon stick, 1 bay leaf
- Add the rice – and stir in until it is coated with the melted ghee / butter and oil. While you are doing this make the hot stock.200 g white basmati rice
- Cook the rice – Add the stock (it should quickly bubble), turning the heat down as far as it will go.Depending on your stove top you may need to use a diffuser to reduce the heat further. The liquid should be barely simmering.480 ml vegetable stock or broth
- Allow to rest – When the cooking time is over, take the pan off the stove top. The rice will have absorbed all the liquid. Allow to stand for up to 15 minutes before serving. Taste and season as needed. For restaurant quality rice, add a knob of butter or a little ghee to the hot rice. Allow to melt and stir through before serving.1 knob butter
Notes
This recipe makes about 4 portions. Providing you chill or freeze it as soon as it has cooled it is absolutely fine to reheat cooked rice. Fridge – You can store your cumin rice in the fridge but as always, you should treat cooked rice with care. Make sure the rice is cool, and then transfer to the fridge for no more than 48 hours. Reheat thoroughly before serving. I usually do this in the microwave. Do not return to the fridge and reheat a second time. Freezer – Freeze your jeera rice in an airtight container (I find those plastic takeaway trays are perfect) to store for up to 3 months. Defrost in the fridge overnight before reheating, or microwave from frozen. Tips and Tricks
- Make brown jeera rice by using brown basmati rice and increasing the cooking time to 40 minutes.
- I have never soaked or rinsed rice and have never had a problem with it sticking, and I don’t believe that that a good brand needs rinsing. If you do rinse the rice, then reduce the amount of stock by 2 tbs.
- This recipe uses more liquid than if you had cold ingredients in a cold pan.
- I make my rice in a solid heavy pan. A sturdy pan heats evenly and will prevent hot spots and burning.
- Use a pan with a well fitting lid. If the lid doesn’t fit properly then some steam will escape and you might end up with dry rice. If the lid isn’t tight add a extra spoonful of water.
- Cook on the lowest heat. If necessary, use a stove top heat diffuser or simmer ring to keep the heat low and even. These cost a few pounds or dollars and will last a lifetime.
- Use basmati rice – it really does taste different from other long grain rice. And do not be tempted to use easy cook rice.
- Don’t be tempted to lift the lid on your rice before it is cooked.
Video
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