Jeera Rice (Cumin Rice)

Jeera rice is the side dish that makes any dal or curry a meal: long, separate grains of basmati with the warm aroma of cumin toasted in ghee. Here are both ways from the video – the open-pot method and the pressure cooker.

Video and original recipe by Hebbars Kitchen. The method below follows the video step by step, written in our own words.

• Serves 2
• Soak 20 min
• Cook 15 min
• Vegetarian · gluten-free

Ingredients

Way 1 – boiled (open pot)

• ½ cup basmati rice, rinsed and soaked 20 min
• 4 cups water
• 1 tsp oil and ½ tsp salt for the water
• 2 tsp ghee
• 1 tsp cumin seeds
• ¼ tsp salt
• Fresh coriander

Way 2 – pressure cooker

• 1 tsp ghee
• 1 tsp cumin seeds
• ½ cup basmati rice, rinsed and soaked 20 min
• 1 cup water
• ¼ tsp salt

Method

1. Way 1: bring 4 cups of water to a boil with the oil and salt.
2. Add the soaked, drained rice and cook uncovered for 6–8 minutes until just cooked but still holding its shape.
3. Drain the rice in a sieve and spread it out so the grains stay separate.
4. Heat the ghee in a pan and add the cumin seeds. Let them crackle until fragrant.
5. Add the rice and ¼ tsp salt and toss gently so every grain gets coated.
6. Stir in chopped coriander and serve.
7. Way 2: heat the ghee in a pressure cooker and let the cumin seeds splutter.
8. Add the soaked, drained rice and fry gently for a minute.
9. Pour in 1 cup water and the salt, close the lid and cook for 2 whistles.
10. Let the pressure release naturally, then fluff the rice with a fork before serving.

Tip: soaking the basmati for 20 minutes gives longer, fluffier grains. Serve with Dal Tadka or Chana Masala.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.