Jeera Rice (Cumin Rice)

Jeera rice topped with coriander leaves

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Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
343 Calories
10g Fat
57g Carbs
5g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 343
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 9%
Protein 5g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A tasty variation on plain boiled rice, this can be made two ways—by total absorption of water by the rice or by draining the water from it. The latter gets rid of all the starch and is therefore preferred for obvious reasons.


  • 1 cup Basmati rice (a long grain Indian rice)
  • 3 cups water
  • Salt to taste
  • 2 tablespoons vegetable, sunflower or canola oil/ghee
  • 1 large onion (finely chopped)
  • 2 teaspoons cumin seeds
  • 1/2 cup water
  • Coriander leaves to garnish

Steps to Make It

  1. Wash the Basmati rice well in running water.

  2. Add the 3 cups of water and salt to taste to the rice and set it up to boil.

  3. Once the rice is almost cooked (test a few grains often to check—they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.

  4. In another pan, heat the oil/ghee till hot and add onions.

  5. Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.

  6. Now add the rice and stir well.

  7. Add 1/2 a cup of water to the rice and cover.

  8. Simmer till all the water dries up.

  9. Allow the rice to stand for another 2 to 3 minutes and then serve garnished with coriander leaves.

  10. Enjoy!