Jeera is the Indian/Hindi word for Cumin.    If you love this style of food, it’s such a simple way to make boring basmati taste amazing. Add this 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 later will result in less flavour being released, but it’s tastier than nothing at all.

Cumin Rice

Jeera rice recipe (or cumin rice)
Prep time
Cook time
Total time
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.
Recipe type: Main, Side
: Indian
Serves: 1
  • 1 Sleeve of Bec's Cumin Rice Spice Blend
  • 1.5 cups basmati rice
  • Good Pinch of salt
  • 3 cups water
  • 2 Tbsp. Oil or ghee
  • Coriander leaves for garnish (optional)
  1. Wash then soak the basmati rice in water for 15-20 minutes. Then drain the rice and set aside.
  2. Heat a pan, then add oil or ghee. Turn the heat to low when the oil is hot, add the spices as above.
  3. 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.
  4. Add the soaked rice and sauté for 1-2 minutes while stirring.
  5. 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.
  6. Fluff and serve while hot. Garnish with coriander leaves if you like.




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