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Jeera Rice (cumin rice)

User Rating 4.5 Star Rating (2 Reviews)


Jeera Rice (cumin rice)
A tasty variation on plain boiled rice, this can be made two ways - by total absorption of water by the rice or by draining the water from it. The latter gets rid of all the starch and is therefore preferred for obvious reasons.


  • 1 cup Basmati rice (a long grain Indian rice)
  • 3 cups water
  • Salt to taste
  • 2 tbsps vegtable, sunflower or canola oil/ghee
  • 1 large onion chopped fine
  • 2 tsps cumin seeds
  • 1/2 cup water
  • Coriander leaves to garnish


  • Wash the Basmati rice well in running water.
  • Add the 3 cups of water and salt to taste to the rice and set it up to boil.
  • Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
  • In another pan, heat the oil/ghee till hot and add onions.
  • Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
  • Now add the rice and stir well.
  • Add 1/2 a cup of water to the rice and cover.
  • Simmer till all the water dries up.
  • Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.
User Reviews

Reviews for this section have been closed.

 4 out of 5
easy and quick, Member prathyusha

i'm based in Manchester, United Kingdom as of now. Being a student, it's pretty difficult to take time out and cook a meal. this recipe is very useful in terms of time utility and a full meal. i never knew it was so simple to cook jeera rice, and yes, it is a fabulous accompaniment to any other indian curry or kebabs. i thought of preparing raita along with it.

74 out of 81 people found this helpful.

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