Jeera Rice (Cumin Rice)

Jeera Rice is a simple, fragrant cumin rice. “Jeera” is hindi for cumin. The toasted cumin along with some lemon zest make this simple dish pop with flavor.

Jeera (Cumin) Rice

When I was 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 Indiaphile.info

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 Indiaphile.info

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 Indiaphile.info

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 Indiaphile.info
Jeera (Cumin) Rice recipe by Indiaphile.info
A plate of jeera rice

Jeera (Cumin) Rice

Simple, fragrant cumin rice. The toasted cumin along with some lemon zest make this simple dish pop with flavor.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Indian
Keyword: basmati rice, cumin, jeera, rice
Servings: 4 people
Calories: 205kcal

Ingredients

  • 1 cup basmati rice
  • 1 tbsp ghee
  • 2 tsp whole cumin seeds
  • 1 tsp lemon zest
  • ½ tsp salt
  • 2 cups water

Instructions

  • 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.

Notes

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.

Nutrition

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
Tried this recipe?Let us know how it was!

12 comments

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

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

  3. 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. 🙂

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