Vegan Jeera Rice
Jeera Rice is one of India’s most beloved simple rice dishes: fluffy, separate grains of basmati rice infused with the warm, earthy aroma of toasted cumin seeds. This fully vegan version uses plant‑based fat instead of ghee, keeping the classic light, aromatic flavour and perfect texture — naturally dairy‑free, quick to make, and the ideal partner for rich curries, dal, or vegetable sides.
Shared by karan
Time
25 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 1 cup basmati rice
- 1 tbsp whole cumin seeds (jeera)
- 1 tbsp coconut oil or any neutral oil
- ÂĽ tsp salt (adjust to taste)
- 2 cups water
- Optional: 1 tbsp chopped fresh coriander for garnish
👩‍🍳 Instructions
- 1
Prep rice: Rinse the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 10–15 minutes. Drain completely.
- 2
Toast cumin: Heat oil in a pot over medium heat. Add the whole cumin seeds and sizzle gently for 30 seconds until fragrant and slightly darker — do not burn them.
- 3
Cook rice: Add the drained rice and toss gently for 1 minute to coat the grains. Pour in the water and salt, bring to a rolling boil, then reduce heat to the lowest setting, cover tightly, and simmer for 12–15 minutes until all water is absorbed and rice is tender.
- 4
Fluff: Turn off the heat and let it rest covered for 5 minutes. Fluff gently with a fork to keep grains separate.
- 5
Serve: Garnish with fresh coriander if desired, and serve hot with your favourite curry or dal.