Jeera (Cumin) Rice


Jeera (Cumin) Rice recipe by

When I was about 11, I developed an obsession with Jeera Rice. I refused to eat anything unless this rice was on my plate. Not long after I learned how to make simple basmati rice, I quickly learned to make Jeera rice for myself and for a good three month period I made it nightly. Often, when I was being picky and didn’t want to eat the family dinner, I would just have this rice and some yogurt for dinner.

Jeera (Cumin) Rice recipe by

Even though I loved this rice, I’m not the kind of person to eat the same thing over and over again. I rarely even eat leftovers. So this jeera rice was the first dish I did some real experimenting with.

Jeera (Cumin) Rice recipe by

I would vary the amount of cumin, the kind of rice, andandi often I added other ingredients. Sometimes it was frozen peas or lemon juice or sometimes yogurt. My favorite was when I made it super lemony.

Jeera (Cumin) Rice recipe by

I don’t think I would like that super lemony rice now as an adult but I do like a hint of lemon. I use lemon zest when I make jeera rice now. I just love the subtle lemon flavor. Y

Jeera (Cumin) Rice recipe by

Jeera (Cumin) Rice recipe by


A plate of jeera rice

Jeera (Cumin) Rice

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Course: Side Dish
Cuisine: Indian
Keyword: basmati rice, cumin, jeera, rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 205kcal


  • 1 cup basmati rice
  • 1 tbsp ghee
  • 2 tsp whole cumin seeds
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 2 cups water


  • Rinse the rice 3-4 times.
  • In a medium sized sauce pan, heat the ghee over medium heat.
  • Add the cumin seeds and cook until they sizzle.
  • Add the rice. Cook for 1 minutes while stirring.
  • Add the water, lemon zest and salt. Stir. Bring to a boil.
  • Cover and lower the heat to low. Cook for 12 minutes, do not stir and do not remove the lid.
  • Fluff with a fork before serving.


I like to eat it with plain yogurt – about 1/2 cup yogurt stirred into 1 cup cooked rice while the rice is still hot.


Serving: 85g | Calories: 205kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 301mg | Potassium: 71mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.1mg

Comments on "Jeera (Cumin) Rice"

  1. March 13, 2014
    Claudia ~ Food with a View:

    Most lovely pics - and I'm convinced that this rice smells and tastes wonderful :-).

    1. March 15, 2014
      Puja Thomas-Patel:

      Thanks Claudia! It's one of my favorite smells. Basmati rice as it cooks! So good! :)

  2. March 17, 2014
    Hari Chandana:

    Flavorful rice.. beautiful clicks!!

  3. April 27, 2014


    1. April 27, 2014
      Puja Thomas-Patel:

      Yay! I love jeera rice too! I could still eat it every day. If only I had the time to cook daily...

  4. June 2, 2014
    Brandon @ Kitchen Konfidence:

    That's the longest rice I've ever seen! Looks tasty. Love all the flavors here.

  5. June 2, 2014
    kimberly.ann |

    I love the freshness of adding lime to rice - I have never tried lemon but am sure to now!

  6. June 2, 2014

    Cumin & lemon? Yeah, I have to make this. It sounds phenomenal and I totally understand how you could subsist on this for three months!

  7. June 2, 2014
    Melissa H.:

    Ooh, this sounds delicious! Thanks for making Indian cuisine sound so accessible! I think I can actually make this and not screw it up!

  8. August 19, 2018

    Thank you for this recipe, for the first time ever my rice has come out fluffy, without sticking to the pan. And the cumin and lemon combination is delicious. :)

  9. April 17, 2020

    Do you use kala / shahi Jeera or just western style cumin for this?

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