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Jeera Rice recipe (2 ways)

Santosh Allada
Jeera Rice, an Indian rice dish flavored with cumin seeds is extremely easy and simple to make at home. I have The post has recipes and both of them have tips and secrets to make exact restaurant-style jeera rice that's non-sticky, fluffy, and flavorful.
Prep Time 5 mins
Cook Time 15 mins
Soaking 30 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 3 people


For Restaurant-style Jeera rice

  • 2 cups Cooked Basmati rice
  • 1 tbsp Oil
  • 1/2 to 1 tbsp Cumin seeds jeera
  • 1/4 tsp Cumin powder
  • Salt to taste
  • Coriander leaves for garnish

For one pot Jeera pulao

  • 1 cup Basmati rice
  • 1 tbsp Oil
  • 1 tbsp Ghee
  • 1 inch Cinnamon stick dalchini
  • 2 Cloves laung
  • 2 Green cardamom elaichi
  • 1/2 Mace javitri
  • 2 medium Bay leaf tej patta
  • 1/2 to 1 tbsp Cumin seeds jeera
  • 2-3 Green chilies chopped or slit
  • 4-5 Mint leaves pudina
  • 2 tbsp Coriander leaves
  • Salt to taste


To make Restaurant-style

  • Keep the pre-cooked rice ready.
  • Heat a wide pan. When the oil is hot, turn the flame to medium and add cumin seeds. Let them crackle.
  • Immediately add the cooked rice and give a good mix.
  • Add salt to taste and roasted cumin powder. Toss on medium flame till the rice grains sizzle.
  • Add coriander leaves and give a final mix.
  • Restaurant style Jeera rice is ready. Serve hot with any rich gravies or dal varieties.

One-pot Jeera pulao

  • Rinse basmati rice 2-3 times, or until the water runs clear.
  • Soak rice in ample water for at least 30 minutes. I soak in 3 cups of water.
  • Heat oil and ghee in a heavy bottom pan or skillet. When hot, turn the flame to medium and add the whole spices.
  • Saute for a few seconds till aromatic.
  • Add green chilies (slit or chopped) and saute for 5 seconds. Turn the flame to high and add 2 cups rice soaked water.
  • Add mint and coriander leaves. Let the water come to a roaring boil.
  • Add rice and give a gentle mix.
  • Add salt to taste, and lemon juice. Give a gentle mix.
  • Continue to cook on high flame till water quantity reduces and is just to the level of the rice.
  • Turn the flame to low, cover the pan and cook for 12 minutes. Turn off the flame and rest for at least 10 minutes.
  • Open the lid and fluff the rice using a spatula.
  • Homestyle Jeera rice is ready. Serve hot with any curry or dal.


Use good quality and aged basmati rice for best results.
Rinse the rice a few times and soak for at least 30 minutes.
Follow 1:2 rice to water ratio.