Punjabi-Style Jeera Rice with Toasted Cumin and Coriander

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Basmati rice cooked with toasted cumin and fresh coriander for a fragrant, aromatic side dish that complements any Indian meal. This Indian one-pot recipe, ready in about 50 minutes, pairs basmati rice, cumin seeds, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups basmati rice
• 1 tsp cumin seeds
• 1.5 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 tbsp fresh coriander, chopped
• 2 cups water
• 1/2 tsp salt

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice under cold water until water runs clear. Soak for 15 minutes, then drain.
2. Step 2: Heat 1.5 tbsp vegetable oil in a pot over medium heat. Add 1 tsp cumin seeds and 1 medium chopped onion, sautéing for 4 minutes until onions are translucent.
3. Step 3: Add drained rice, 2 cups water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
4. Step 4: Remove from heat and let rest covered for 10 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh coriander before serving.