Name: Super Fragrant Restaurant-Style Jeera Rice Recipe
Prep time: 4 min
Cook time: 15 min
Total time: 19 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 cup water; 2 tbsp ghee/olive oil; 2 tsp cumin seeds; 1/2 cup chopped cilantro; salt and pepper to taste

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Fluffy white basmati rice garnished with fresh green cilantro and cumin seeds in a white bowl.

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Recipe by Anadi Misra

Super Fragrant Restaurant-Style Jeera Rice Recipe

Make restaurant-style jeera rice at home with this easy, fragrant recipe. Perfectly fluffy basmati rice loaded with aromatic cumin — a simple Indian classic ready in minutes.

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4 min

Prep

15 min

Cook

19 min

Total

servings

makes 3 cups

easy

Level

Ingredients

Tap any quantity to scale

(190 g) basmati riceShop →
(480 ml) waterShop →
(30 ml) ghee/olive oilShop →
(5 g) cumin seedsShop →
(65 g) chopped cilantro
salt and pepper to tasteShop →

Instructions

Pan fried method

1
Rinse 1 cup of rice and add to a pot. Then add about 2 cups of water. I tend to add just a bit less than 2 cups, to get the perfect separated, individual grains of rice.
Rinse 1 cup (240 ml) of rice and add to a pot. Then add about 2 cups (480 ml) of water. I tend to add just a bit less than 2 cups (480 ml), to get the perfect separated, individual grains of rice.
2
Bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
Bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
3
Once cooked, heat a pan on medium heat and add oil and crackle cumin seeds, cook until reddish brown. Add rice and mix well until well coated with oil and heated through.
Once cooked, heat a pan on medium heat and add oil and crackle cumin seeds, cook until reddish brown. Add rice and mix well until well coated with oil and heated through.
4
Turn off the heat and season with salt and pepper, cilantro and lime juice.
Turn off the heat and season with salt and pepper, cilantro and lime juice.

Steamed method

1
Heat a pot on medium heat and crackle cumin seeds until reddish brown.
Heat a pot on medium heat and crackle cumin seeds until reddish brown.
2
Then add rice and mix well until well coated with oil, sauté for about a minute.
Then add rice and mix well until well coated with oil, sauté for about a minute.
3
Add about 2 cups of water and bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
Add about 2 cups (480 ml) of water and bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 7-10 minutes or until the water has been absorbed.
4
Turn off the heat and season with salt and pepper, cilantro and lime juice.
Turn off the heat and season with salt and pepper, cilantro and lime juice.

Nutrition per serving

282

Calories

Protein

47g

Carbs

Fat

Fiber

Sugar

156mg

Sodium

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Tested & written in Anadi’s kitchen

Super Fragrant Restaurant-Style Jeera Rice Recipe

Jeera Rice Recipe - Pan-Fried Method

Jeera Rice Recipe - Steamed Method

Super Fragrant Restaurant-Style Jeera Rice Recipe

Super Fragrant Restaurant-Style Jeera Rice Recipe