Basmati Rice with Cumin

    27 minutes

    Good basmati rice makes all the difference to a homemade curry. This is a simple recipe but the right way to do it.

    135 people made this

    Serves: 4 

    • 1 3/4 cups (400ml) water
    • 1 cup (185g) basmati rice
    • 60g frozen peas
    • 1 teaspoon cumin seeds

    Preparation:2min  ›  Cook:25min  ›  Ready in:27min 

    1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and gently simmer for 20 minutes or until water is absorbed
    2. When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes before serving.


    For authentic Indian-style rice, wash the rice before cooking to get rid of some of the starch. Put rice in a bowl and mix vigorously with water, then drain. Repeat this process five to seven times. Your rice will turn out fluffier and less starchy this way!

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    Reviews in English (87)


    Altered ingredient amounts. I find that before I boil the rice I place it in a hot wok with a table spoon or two of oil and brown it for five or so minutes and then poor water straight on top and boil in wok.  -  07 Jan 2009


    Used different ingredients. Wash the rice as suggested and before you put it in the wok/pot, add a tiny bit of butter or olive oil. Heat and add the cumin into the oil to slightly fry the cumin (not blacken them). Then add the rice and follow as suggested. Also, some chopped onion can be added to the pot for taste.  -  08 Aug 2009


    Just like the restaurants serve in Saudi Arabia =-) More authentic than other recipes I've seen.  -  29 Sep 2008