Jeera Rice is an easy and quick way to make fragrant rice seasoned with cumin. It is one of the dishes prepared with minimal ingredients and time yet tastes delicious with the aroma of cumin seeds.
Cumin is an earthy, spicy-sweet flavour seed, one of the most essential ingredients of Indian cuisine. It is an essential spice for its flavour in tadka (tempering spices). Generally used as dry roast, coarsely ground or powdered in curries, rice, side dishes and spice blends. It is an essential spice used in day-to-day cooking in almost all Indian households and a mandatory spice in a pantry.
Jeera rice/cumin rice is one of the favourite and much preferred dishes in Indian restaurants. This recipe method is used in restaurants where cooked rice is tossed with fried cumin and onion. This cumin rice is usually served with dal tadka, however, it tastes equally delicious with simple vegetable curries. On weekdays instead of plain rice, make this flavourful cumin rice and enjoy it with simple curries such as my chickpea spinach curry, vegetable chettinad, baby corn masala and green peas masala. This flavourful cumin rice served with curry, salad and papad make a comforting weekday meal.
Oil & Ghee
Onion & Coriander
See the recipe card for quantities.
In a pan, heat the oil and ghee over medium heat.
Once the oil is hot add the cumin seeds and saute until fragrant. Let them crackle and release a nice aroma.
Now add the chopped onion and saute for a couple of minutes or until onions are soft.
Reduce the heat a little, add salt, rice and coriander.
Gently mix the rice until well combined, making sure not to break the rice grains. Turn the heat off.
Delicious and fragrant Jeera Rice is ready to enjoy with curry or any side dish of your choice.
Check out the instant pot jeera rice recipe here.
The method I have shown here is a restaurant style that can be made in a jiffy. A second method involves cooking rice along with tempered spices.
Add green chillies for a spicy kick.
Substitute the ghee with oil or vegan butter for a vegan version.
Cooked brown rice, sona masoori, ponni and easy cook rice could be used instead of basmati rice.
As this is made with leftover rice I would suggest finishing it off the same day. However, if you prepare this cumin flavoured rice with freshly cooked rice then you can store it in the fridge in an airtight container for up to 2 days. Reheat the required quantity in the microwave until piping hot and serve.
Jeera rice and tadka dal is a classic combination and easy to make in midweek for dinner.
Tips and Tricks
Fry the cumin well and ensure it crackles once they are dropped into the oil. Make sure the oil/butter is medium hot before adding cumin so that the enticing aroma and flavours are released.
Do not fry the cumin in a very hot oil/butter as you will end up burning it.
Ensure the rice is not overcooked, rather perfectly cooked with each grain separate.
Ensure to reheat leftover rice in the microwave if it is stored in the fridge. Cover the container with cling film or a lid and then reheat. This ensures that the moisture of the rice is retained and prevents it from getting dry. Gently stir the rice halfway through heating.
📖 Recipe Card
Restaurant Style Jeera Rice
- In a pan, heat the oil and ghee over medium heat.1 Tablespoon Oil, 1 Tablespoon Ghee (clarified butter)
- Once the oil is hot add the cumin seeds and saute until fragrant. Let them crackle and release a nice aroma.2 Tablespoons Cumin seeds
- Now add the chopped onion and saute for a couple of minutes or until onions are soft.¼ cup (or) 1 small Onion
- Reduce the heat a little, add salt, rice and coriander.Salt, 1 Tablespoon Coriander
- Gently mix the rice until well combined, making sure not to break the rice grains. Turn the heat off.2 cups (or) 370 gms Rice
- Delicious and fragrant Jeera Rice is ready to enjoy with curry or any side dish of your choice.
Keep in touch
Do let me know if you make this easy restaurant style jeera rice. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.