Jeera rice

    20 min

    Jeera simply refers to cumin. Cumin seeds are fun to cook with, they come alive when you drop them in hot oil. They impart a very special flavour to this rice. Serve with your favourite curry.

    67 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 1/2 teaspoon cumin seeds
    • 200g (7 oz) basmati rice
    • 400ml (14 fl oz) water
    • salt to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a medium saucepan over medium high heat. Drop in the cumin seeds, and cook until they pop. Do not allow the cumin seeds to burn or become very dark brown in colour. Add the rice and fry it in the oil for about 1 minute.
    2. Add the water and salt and bring to the boil. Once the water boils, reduce the heat to low and cover the saucepan. Leave covered over low heat for 5 minutes, then let stand covered for 10 minutes. Toss with a fork before serving.

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    Reviews in English (32)


    Really simple to make  -  24 Dec 2015


    Something else. One of our standby recipes now! I actually use a tablespoon of the cumin seed because we like the flavour so much. The key is to add a good half teaspoon of salt at least, and then the flavour is to die for. Adding garlic and onion to the oil would be a plus! I usually use chicken or vegetable stock instead of water in this recipe. All of these things punch up the flavour and then it isn't bland at all.  -  24 Jul 2008


    Used different ingredients. Great recipe! I have an Indian friend who gave me a couple of suggestions. I added 4 tbsp of frozen peas, then add a few strands of saffron to the top. Cover and steamed for about 5 minutes. Was great! Thanks for the recipe!  -  24 Jul 2008