Jeera Rice (Cumin Rice)

Good day, Gujarati Food Made Easy lovers!

This week's recipe is Cumin Rice also known as Jeera Rice.

The final product:

(serves 4)

Today, I thought it would be sensible to give you the recipe for a basic staple of any Indian cooking and that is rice, but with a flavoursome twist! The last recipe posted on here was Gujarati Tuvar ni Dal (Lentil Soup) and this cumin rice is best eaten with the Gujarati Tuvar ni Dal.

It can also be eaten with Kadhi, which is a Gujarati yogurt based soup (much more delicious than it sounds!) as well as with meat dishes.

So let's get to it, shall we?


0.75 coffee mug of Basmati Rice (washed well in very warm water 3 times until the water runs clear)
1.75 coffee mug cold water
a knob of unsalted butter
1 tsp sunflower oil
1 tsp cumin seeds (whole)
0.5 tsp salt


1. Heat the oil and butter in a saucepan on a medium to high heat.

2. Once hot, add in the cumin seeds and cook them until golden brown.

3. Add in the washed rice and then the cold water and stir well.

4. Then add in the salt and stir once more.

5. Cover the saucepan with its lid and bring the rice to a boil.

6. Once, the mixture is boiling, gently stir once more and cover the saucepan with its lid again.

7. Immediately turn the heat down to a low heat and keep the saucepan covered for a further 10 to 12 minutes until the rice is cooked. Keep the heat on low at this stage.

8. The cumin rice/jeera rice should be cooked and should look like this (separate and fluffy):

9. Serve with Tuvar ni Dahl, Kadhi, meat curries, vegetable curries or anything else you like.

So there you have it, jeera rice/cumin rice! :) Do have a go at making this and let me know how yours turns out!

'Til next time... enjoy!
Love and Namaste!

Bon app├ętit! xx


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