Jeera Rice (Basmati Rice Pilaf with Cumin)

This fluffy and fragrant jeera rice recipe is studded with earthy, savory cumin seeds and fragrant with cardamom and bay leaf. It is a classic complement to Indian curries and a nicely upgraded side dish for any meal. This version doesn’t stray too far from the traditional with the exception of one small touch: Finely chopped preserved lemon is stirred into the cooking water, lending a salty-citrusy umami punch that makes it extra special. 

Frequently asked questions

What are preserved lemons?

Preserved lemons are lemons that have been pickled in salt and their own juices. The fermentation process softens the rind and gives the lemons an umami-rich complexity. As a quick substitute for preserved lemon, finely chop one seeded lemon half, and process it in a food processor with one teaspoon apple cider vinegar until mostly smooth.

What is basmati rice?

Basmati rice is a very hardy long grain rice with fragrant, nutty flavor. Basmati rice is often used for pilafs, biriyani, tahdig, as well as served plain to accompany sauces. 

Notes from the Food & Wine Test Kitchen

When buying basmati rice, we look for basmati that is imported from Pakistan or India, and preferably one that is aged. You can get U.S.-grown basmati, but it is not the same — the grains are thicker and don’t grow quite as long when cooked and it’s less fragrant (think of it as a cross between Indian basmati and regular American long grain white rice). Go for the good stuff here. You can get imported aged basmati at conventional supermarkets (just check the labels closely), or go to a South Asian grocer for the most choice and variety. 

Make ahead

While jeera rice is best enjoyed fresh, leftover rice may be stored in an airtight container in the refrigerator for up to three days.