Jeera fried rice

    1 hour

    In India, jeera is the word for cumin. This Indian fried rice is fragrant and delicious.

    49 people made this

    Serves: 3 

    • 200g (7 oz) basmati rice
    • 600ml (1 pint) water
    • salt to taste
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 tablespoon cumin seeds
    • 5 black peppercorns
    • 1 bay leaf
    • 1 teaspoon caster sugar
    • 1/4 teaspoon ground cinnamon
    • 1 pinch ground cloves

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Wash rice well and soak in salted water for 30 min.
    2. Heat oil in a heavy or nonstick pan. Add onions and fry till dark brown. Remove onions and set aside, but reserve the oil in the pan.
    3. In the same oil, stir-fry cumin, peppercorns and bay leaf for a few seconds.
    4. Drain rice, reserving the water, and add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add cinnamon and cloves, and stir. Add reserved water and bring to the boil.
    5. Lower heat and simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

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    Reviews in English (39)


    I enjoyed this recipe, served it this evening with the Beef and Spinach curry off this site. I liked the final presentation with the onions served on top of the rice, rather than just mixed in. It is a little longer to prepare and cook than most rice dishes, but well worth it for a tasty change.  -  25 Mar 2010


    Loved this recipe! Tasted great and truly authentic. Went well with the Baked Indian spice chicken recipe on this site.  -  22 Feb 2012


    I was taught how to make this rice by a Pakistani friend of mine. She used Basmati rice, whole cloves, and added frozen peas for color. It was the first time I had ever seen anyone fry raw rice! The aroma while the rice is cooking is fabulous - almost unbearable! She served it with okra that was stewed with tomatoes and we ate by scooping it up with warm pita bread using only our left hands. It was my first hands - on experience of authentic ethnic cooking, and I have since gotten 'the bug' and continue similar types of cooking adventures. I will always think of my friend when I prepare this rice - thank you Uzma!  -  12 Dec 2001  (Review from Allrecipes US | Canada)