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-inspired one-pot recipe, ready in about 50 minutes, pairs basmati rice, cumin seeds, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, finely chopped onion
• 2 tbsp, chopped fresh coriander
• 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.