Jeera Rice Recipe

Rinse and soak rice

Measure 2 cups basmati rice into a bowl. Rinse under cold running water, swirling with your hand, until the water runs almost clear (2–3 rinses). Cover with fresh water and soak for 20–30 minutes. Drain thoroughly in a sieve and set aside.

Prep spices

While rice soaks, bruise the green cardamom pods slightly with the flat side of a knife and measure out cumin seeds, bay leaf, and peppercorns. Keep salt ready.

Temper whole spices

Heat a medium saucepan over medium heat. Add 2 tbsp ghee or oil and let it warm for 20–30 seconds until shimmering. Add 1.5 tsp cumin seeds and let them sizzle and become fragrant (about 20–30 seconds) but not burn. Add the bruised cardamom, bay leaf, and 3 peppercorns; stir for 10–15 seconds.

Cook onion

Add the 1/2 cup thinly sliced onion to the pan and sauté until translucent and starting to brown at the edges, about 4–6 minutes, stirring so the cumin doesn’t burn. If using oil, monitor heat and reduce if onions brown too quickly.

Toast rice briefly

Add the drained basmati rice to the pan and gently stir to coat each grain with the spiced fat. Cook, stirring, for 1–2 minutes to lightly toast the rice and develop fragrance.

Add water and simmer

Pour in 2.5 cups water and add 1 tsp salt. Stir once to distribute, bring the mixture to a gentle boil over medium-high heat. As soon as it boils, reduce heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 12–15 minutes, until water is absorbed and rice is tender.

Rest and finish

Turn off the heat and let the covered rice rest for 8–10 minutes to steam. After resting, remove the lid, fluff the rice gently with a fork to separate grains, discard the bay leaf and whole peppercorns if desired. Stir in optional 2 tbsp chopped cilantro and 1/2 tsp lemon juice to brighten flavor, if using.