Medha's Jeera Rice


    Medha's Jeera Rice

    Medha's Jeera Rice


    36 people made this

    About this recipe: I love the crunch of jeera mixed with the hot softness of perfectly cooked rice. Serve with your favourite curry.

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 1/2 teaspoon jeera (cumin seeds)
    • 200g basmati rice
    • 400ml water
    • salt to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a medium pan over medium high heat. Drop in the cumin seeds, and cook until they crackle. Do not allow the cumin seeds to burn or become very dark brown in colour. Add the rice and fry it in the oil for about 1 minute.
    2. Add the water and salt and bring to the boil. Once the water boils, reduce the heat to low and cover the pan. Leave covered over low heat for 5 minutes, then let stand covered for 10 minutes. Toss with a fork before serving.
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    Reviews in English (38)


    Great recipe! I have an Indian friend who gave me a couple of suggestions. I added 1/4 cup of frozen peas, then add a few strands of saffron to the top. Cover and steamed for about 5 minutes. Was awesome! Thanks for the recipe!  -  08 Jun 2001  (Review from Allrecipes US | Canada)


    One of our standby recipes now! I actually use a tablespoon of the cumin seed because we like the flavor so much. The key is to add a good half teaspoon of salt at least, and then the flavor is to die for. Adding garlic and onion to the oil would be a plus! I usually use chicken or vegetable broth instead of water in this recipe. All of these things punch up the flavor and then it isn't bland at all.  -  08 Apr 2007  (Review from Allrecipes US | Canada)


    Nice suttle twist to plain rice. I used powdered cumin and cooked in a rice cooker. Will probably make again.  -  13 Dec 2006  (Review from Allrecipes US | Canada)

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