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Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Keyword: basmati rice, cumin rice, indian rice, jeera rice


  • 1 cup rice
  • 2 cups water
  • 1 tbsp butter ghee
  • 1 tsp cumin seeds
  • 2 cinnamon sticks
  • 2 bay leaf
  • 4 elachie pods
  • 3/4 tsp salt


  • Wash the rice a few times to get rid of the excess starch. Drain excess water and set aside
  • Heat the butter ghee in a pot and add the cumin seeds. Once the cumin seeds start to burst add the cinnamon sticks, bay leaf and cardamom/elachie pods and fry until fragrant. Do not fry for too long as the cumin seeds will burn
  • Add the rice to the pot and fry for a minute
  • Add 2 cups of water to the rice. Season with salt. Bring to the boil and immediately reduce the heat to the lowest setting and allow the rice to simmer until cooked
  • Once cooked remove from heat and use a fork to fluff up the rice. Serve hot


  1. If you are living at low altitude you may need less water as your rice may cook much sooner than 30 minutes. I suggest adding a little less water and add more if required
  2. If you don't have ghee feel free to use butterĀ 
  3. If you are using normal rice I suggest you cook the rice seperately, drain the water and then steam it with the spices for a few minutes. The rice could become mushy quite quickly if you are not careful
  4. You can add some fried onion to the rice if you prefer