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Jeera Rice (or Cumin rice)

A pot with cumin (jeera) rice being cooked the absorption method

Jeera is the Indian/Hindi word for Cumin.  If you love this style of food, jeera rice is such a simple way to make boring basmati taste amazing.

Add Jeera rice alongside any Indian or Indian-style dish, and you’ll have raised the bar the easy way. I know some of you don’t like to chew on the bits, I love leaving them in to impart as much flavour as I can, but if you don’t want them, I suggest you fish them out at the end or add them to a bouquet garni bag.  The latter will result in less flavour being released, but it’s tastier than nothing at all.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Image of a pot of rice with spices on top for making cumin rice

Jeera rice recipe (or cumin rice)

5 from 2 votes

5 stars tells us you love the recipe

This is a delicious alternative to plain rice. You can easily double or triple this recipe. To add some colour, add a pinch of turmeric or a pinch of saffron to the rice. For added flavour, why not fold through some caramelised onions at the end.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Difficulty Easy
Course Main, side
Cuisine Indian
Servings 4
Method Conventional


  • 1 Sleeve of Bec's Cumin Rice Spice Blend
  • 1.5 cups Basmati rice
  • 1 Good Pinch of salt
  • 3 cups Water
  • 2 Tbsp. Oil or ghee
  • 1 Coriander leaves for garnish optional


  • Wash then soak the basmati rice in water for 15-20 minutes. Then drain the rice and set aside.
  • Heat a pan, then add oil or ghee. Turn the heat to low when the oil is hot, add the spices as above.
  • Allow the spices to become fragrant, swirl the pan a few times while this is happening, taking care not to burn them, or they’ll become bitter.
  • Add the soaked rice and sauté for 1-2 minutes while stirring.
  • Add a large pinch of salt then water to cover. Bring to the boil, reduce to simmer with a lid on for 10 mins. Set aside for 10 mins with the lid on before serving.
  • Fluff and serve while hot. Garnish with coriander leaves if you like.

Want to know more?

I run spice classes at the cooking school, but I’ve also got a great eBook that shares my recipes.

One Comment

  1. 5 stars
    This is a family favourite. I make up little bags of the spice blend so it’s ready to go. We often have this with a curry or stew. This is such a quick easy method to cook up rice.

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