How to Make Authentic Jeera Rice (Indian Cumin Rice)

Jeera Rice, also known as Cumin Rice, is an easy recipe that comes to the rescue when you need a quick, flavorful side for your favorite Indian dishes. It’s made with simple ingredients you may already have in your pantry (especially if you’re into a good Indian meal as I am!).

Ready in under 30 minutes (not including soak time), this version is just like the Jeera Rice you’d find in Indian restaurants—but with a twist! It’s made with coconut oil instead of ghee, so it’s 100% dairy-free and just as delicious. 

Jeera Rice: A Dish Rooted in Tradition

Jeera rice is a simple, fragrant Indian rice dish made primarily with basmati rice and cumin seeds (called jeera in Hindi). It’s often served as a side dish with Indian curries, dals, or other spiced gravies.

More than just a simple rice dish, Jeera rice is a reflection of everyday Indian cooking at its finest. Found on kitchen tables from Delhi to Kerala, it’s known for its ability to elevate humble ingredients into something deeply comforting. In North India, it’s often called Jeera Bhaat and paired with dal, while in the South, similar preparations use aromatic local rice like Seeraga Samba.

Despite its simplicity, this fragrant rice dish carries a quiet elegance. It’s the kind of dish that works just as well with leftover rice on a weeknight as it does alongside rich curries at celebratory feasts. That’s the beauty of Indian cuisine — transforming basics into something memorable, flavorful, and timeless.

Ingredients for Jeera Rice (With Substitutions)

• Basmati Rice – use long grain basmati rice that is aged and rinsed for about 2 minutes then soaked in cold water for 20 minutes. This not only removes excess starch allowing the rice grains to absorb water in advance so they fully expand during cooking, but it reduces cooking time leading to the signature, fluffy, non-sticky texture Jeera rice is known for. Substitute plain white rice or brown rice. 
• Coconut Oil – substitute with good quality olive oil or any neutral flavored vegetable oil you have on hand.
• Bay Leaves – I use 2 Turkish Bay Leaves but one is ok too. 
• Whole Spices – I use whole cloves, a 1 to 2 inch cinnamon stick, star anise and a whole nutmeg. If you can find it, use a few strands of whole mace instead of nutmeg for the best fluffy rice dish ever. 
• Cumin Seeds – I use both brown cumin seeds and black cumin seeds in this recipe but either one will work.
• Green Cardamom Pods – black cardamom pods will also work
• Black Peppercorns – use whole black peppercorns here. 
• Vegetable Broth – or plain water. Use a rice to water ratio of 1:2, meaning 1 cup of rice to 2 cups water. If cooking in a pressure cooker or Instant Pot the ratio will be different. SEE THE TABLE BELOW!
• Fresh Coriander (Cilantro) Leaves – optional, buy highly recommended. Sub with dried or fresh parsley instead,  
• Optional Add On’s – chopped green chilies, green peas, mint leaves, garam masala. 

Step-by-Step Instructions (with Photos)

Perfect Jeera Rice (Indian Cumin Rice) starts with pre-soaked long-grain basmati rice cooked with whole cumin seeds and loads of aromatic spices like bay leaves, green cardamom, star anise, cinnamon sticks, cloves and more.

We temper the spices in rich coconut oil to make it vegan and cook it in a regular pot on your stovetop. That’s right! Although you are welcome to use them, no traditional pressure cooker or Instant Pot is needed for this recipe! The end result is a fragrant jeera rice with a light, fluffy texture that’s non-sticky and pairs perfectly with this Indian curry and my best quality garlic vegan naan. 

Here’s step-by-instructions with a photo guide on how to make it:

1. Using a strainer, rinse the rice several times until the water is clear. Place rice in a Medium bowl, cover with 2 Cups of water And soak for at least 20 minutes. 

2. Heat two tablespoons of coconut oil in a medium to large pot. Once hot, but not smoking, add cumin seeds, cinnamon stick, whole nutmeg, Bay leaves, black peppercorn, star anise, green cardamom pods, and whole cloves to pot. Alternatively, you can add the cumin seeds first, pan fry, while stirring continuously, for 2-3 minutes or until fragrant. Be careful not to burn them (more on that below). Then add the rest of the spices and proceed to step 3.

3. Stir and temper spices on low heat for two to three minutes until crackling and fragrant. Be careful not to burn the cumin seeds which can easily happen.

4. Add the drained, pre soaked rice in with the spices.

5. Stir until all ingredients are well incorporated. Fry rice with spices for another two to three minutes.

6.  Add two cups of water or vegetable broth to the pot. Stir well. Turn heat to high and bring to a boil. Reduce to low heat, cover with a tight-fitting lid and cook for about 10 minutes. Remove from heat and let the rice sit for another 10 minutes to make sure all the liquid is absorbed. Add cilantro leaves and sea salt to taste and give it a good stir. Serve cooked rice immediately with a side of my vegan garlic naan or my Kashmiri naan.   

Proper Rice to Water Ratio

Although I use the one pot stovetop method to cook this fluffy cumin rice, you can also use a pressure cooker or an Instant Pot. Please note, however, the rice to water ratios for each method will vary as shown below:

Cooking Method	Rice (Basmati)	Water Ratio	Notes
One-pot on stove	1 cup	2 cups	Soak rice for 20–30 mins; cook covered on low heat after boiling.
Stovetop pressure cooker	1 cup	1.5 cups	Soak rice; 1–2 whistles on medium heat, then turn off heat.
Instant Pot	1 cup	1.25 cups	Soak rice; cook on “Pressure Cook” (High) for 5 mins; natural release 10 mins.

Frequently Asked Questions

Serving Suggestions

• Spinach and Potato Curry
• Kashmiri Naan
• Vegan Paneer Butter Masala
• Vegan Garlic Naan
• Chickpea Coconut Curry

More Indian Recipes

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