Jeera Indian Rice

Jeera Indian Rice


46 people made this

In India, jeera is the word for cumin. This Indian fried rice is fragrant and delicious and makes a perfect side dish for any curry or Indian main.

Moomal Abro

Serves: 3 

  • 220g basmati rice
  • 600ml water
  • salt to taste
  • 2 tablespoons (40ml) 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

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Wash rice well. Heat oil in a heavy or nonstick pan or wok. Add onions and fry till dark brown. Remove onions and set aside, but reserve the oil in the pan.
  2. In the same oil, stir-fry cumin, peppercorns and bay leaf for a few seconds.
  3. Add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add cinnamon and cloves, and stir. Add the water and bring to the boil.
  4. 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 (6)


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 colour. 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 pitabread. It was my first hands - on experience of authentic pakistani 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! - 08 Oct 2008


I made this with brown rice, it was nice, but only as a side dish, not as a main meal. There wasn't enough flavour to have it on its own. - 21 Jan 2010


Made it healthier. This rice was incredible!!! I absolutely loved it. I made it with brown rice and it had the best taste. - 08 Oct 2008

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