Jeera Rice is the rice that is most commonly available in Indian restaurants of a certain standard in Australia. Buttery and tasting of cumin, it really is a delight. It is easy to make – this version anyway – and is a perfect accompaniment to any Indian meal. There are versions with onions, and a lot more spices, but this one is a great partner with any other dish. When you over-complicate rice, it restricts the dishes it can pair with.

Similar recipes include Sesame Rice, Curd Rice, Tomato Rice, Clove, Cardamom and Cinnamon Rice, and Black Pepper and Cumin Rice.

Browse all of our Rice dishes and our versions of Jeera Rice. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

Jeera Rice

1 cup aged (long grain) basmati rice

1 Tblspn ghee

1 Indian bayleaf (teja pat)

2 cm cinnamon stick

4-5 cloves

1 tspn cumin Seeds

1 green chilli (or to taste), chopped finely

sea salt

coriander leaves, to garnish

Wash the basmati several times until the water is clear, then soak it in water for 10 – 30 minutes. Drain and set aside to dry.

Heat ghee in a saucepan and add the cinnamon, bay leaf, cloves and cumin seeds. When the cumin seeds start spluttering add the green chilli. Then after a few moments, add the rice. Saute the rice in the pan for a couple of minutes, ensuring that the rice is coated with the ghee mixture.

Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.