If (like us) you’re a fan of Indian cuisine and find yourself ordering it regularly, then you’ve probably enjoyed jeera rice: the perfectly spiced rice that sometimes accompanies your curry.
While developing a new curry recipe, we were craving that fluffy, restaurant-style rice and got to testing! The result is our EASY, inspired version of jeera rice made with just 4 ingredients. Let us show you how it’s done!
What is Jeera Rice?
Jeera is a Hindi word derived from a Sanskrit word meaning cumin seeds. In its simplest sense, jeera rice (also called Jeera Bhaat) is rice with cumin seeds.
It’s a popular everyday dish in North India and Pakistan, and each recipe is a little different. Rice, cumin seeds, vegetable oil, onions, salt, and cilantro are common ingredients, though some recipes include more spices, use different oils or ghee, or have other modifications.
Our version keeps it about as simple as it gets! If you’re looking for a recipe with more spices, we suggest checking out this beautiful recipe from Swasthi Shreekanth.
How to Make Jeera Rice
The first step is to choose between making your jeera rice on the stovetop or in the Instant Pot. The result is the same either way and it takes about the same amount of time (since the Instant Pot requires time to pressurize and release pressure).
The benefits of using the Instant Pot are it’s hands-off and it stays warm while you’re preparing other dishes. That said, the stovetop method results in a little less work for whoever is on dish duty!
With either method, you’ll begin by toasting cumin seeds (and, optionally, mustard seeds) in your choice of oil. We like coconut oil because it adds richness and a very subtle coconut flavor. Butter or ghee are also tasty options if you’re not vegan/dairy-free.
Then we add white rice, water, and salt and get it simmering. A simple yet delicious side is minutes away!
We hope you love this jeera rice! It’s:
Fluffy
Subtly spiced
Quick & easy
Versatile
& SO delicious!
It pairs beautifully with curries, palak paneer, chana masala, vindaloo, and other saucy, Indian-inspired recipes.
More Indian-Inspired Sides
- Mixed Vegetable Pakoras
- Easy Vegan Naan
- Fluffy Gluten-Free Naan (Yeast-Free, 20 minutes!)
- Aloo Tikki (Indian Potato Cakes with Green Chutney)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Jeera Rice (Instant Pot or Stovetop)
Ingredients
- 1 Tbsp coconut oil (if not vegan, ghee or butter would work)
- 1/2 tsp whole cumin seeds
- 1/2 tsp whole mustard seeds (optional)
- 1 cup dry white rice (we used basmati)
- 1 cup water (double amount if using STOVETOP method)
- 1/4 tsp sea salt (plus more to taste)
Instructions
INSTANT POT
- Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low) and add the coconut oil. Add the cumin seeds and mustard seeds (optional) and sauté until fragrant, about 1 minute. Turn off the sauté function by pressing "Cancel."
- Add rice, water, and salt and stir to prevent sticking. Seal the lid and pressure cook on high for 4 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for at least 10 minutes before manually releasing any remaining pressure. Carefully remove lid once steam has fully escaped.
- Taste and adjust as needed, adding more salt to taste. Serve with curries, palak paneer, chana masala, vindaloo, and other Indian-inspired recipes.
- Store leftovers covered in the refrigerator for up to 4-5 days or the freezer for up to 1 month. Reheat in the microwave or on the stovetop with a little water until warm.
STOVETOP
- Heat oil in a medium saucepan over medium heat. Add the cumin seeds and mustard seeds (optional) and sauté until fragrant, about 1 minute.
- Add 1 cup (200 g) rice, 2 cups (480 ml) water, and salt and stir to combine. Bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 15-20 minutes.
- Remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes for extra fluffy rice.
- Taste and adjust as needed, adding more salt to taste. Serve with curries, palak paneer, chana masala, vindaloo, and other Indian-inspired recipes.
- Store leftovers covered in the refrigerator for up to 4-5 days or the freezer for up to 1 month. Reheat in the microwave or on the stovetop with a little water until warm.
Notes
*For a more traditional version of jeera rice with more spices, check out this recipe from Swasthi’s Recipes.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate calculated without optional ingredients.
Tiffany says
Could I make this with brown basmati rice? If so, any recommendations on changes to cook time, etc?
Hi Tiffany, yes! See the recipe notes section for details.
Karen says
So delicious! My 7 year old made this for us in the instant pot (with supervision) and it was great!
Aw, LOVE that! Thank you for sharing, Karen! xo
Yvonne says
As I often do, I use tantalizing recipes as a starting point to make variations on them! Such was the case with your “jeera rice” recipe. I decided to make “jeera farro” instead, and used cumin and brown mustard seeds, roasted them in coconut oil, then added the farro. The result is delicious, and the fragrance from the spices is out of this world. Next time I think I’ll use Behan’s suggestion and make “jeera multi-colored quinoa” with cumin seeds, mustard seeds, cardamom pods, anise seeds and a cinnamon stick. It should turn out splendidly!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Yvonne!
Behan says
This looks great! I’m curious why additional spices you’d see in jeera aren’t included. Is it just to keep this super fast and easy? Or are there reasons you wouldn’t toss in some cardamom pods or anise or cinnamon with the seeds on saute?
Hi Behan! This is just our simple take on jeera rice. You could definitely add other spices if you would like!
Dennis says
Do you have any recommendations how I could make this in a Toshiba rice cooker? I just got one & still learning the ropes. Thanks.
Hi Dennis, we haven’t used that rice cooker, so we aren’t certain! If you try it, we’d suggest doing step 1 on the stovetop (for best flavor). Then transfer to the rice cooker, add the rice, and use the recommended amount of water/cooking time from your rice cooker manual. Let us know if you try it!
Bonnie Jeab says
Is there anything that can be substituted for the oil?
Hi Bonnie! Sautéing in the oil makes the rice more fragrant. You could try using just a small amount of water.
Emilie Ostrout says
I do it usually with 1 cup water and 1 cup coconut milk! It’s delicious 🤤
Sounds lovely! Thanks so much for sharing, Emilie!
Karen Lauterwasser says
What kind of mustard seed is used (if one chooses to add it?)? I know there are several that show up in Asian recipes and want to choose correctly.
Hi Karen! We use yellow mustard seeds.