Jeera Rice – Indian Cumin Rice

This is a very popular Indian side dish, which can be prepared with raw rice, but it is also a way to upgrade white rice leftovers and give them a new dress.

Jeera means cumin, but in this recipe more spices are added and this version is very much appreciated in my family.

Jeera Rice – Indian Cumin Rice

  • Servings: 3-6
  • Difficulty: easy
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You need

  • 1 1/2 cups basmati rice
  • 2 tablespoons ghee or pure vegetal oil
  • 2 teaspoons cumin seeds
  • 2 -3 green cardamoms, lightly crushed
  • 2 cloves
  • 1 small piece cinnamon stick, about 1 cm
  • 1 star anise (optional)
  • 1 black cardamon (optional)
  • 1tej patta (Indian bay leaf)
  • 1 teaspoon salt
  • 3 cups water


  1. Rinse the rice until the water run out clear and soak the rice for 30 water in cold water. Drain
  2. In a pot heat the ghee or oil over medium heat until hot.
  3. Add cumin, cardamom, cloves, cinnamon, star anise and black cardamom. Roast until the cumin begins to crackle. Add bay leaf and stir quickly.
  4. Add the rice and cook stirring constantly for about 2 minutes.
  5. Add water and salt increase the heat and bring to boil again.
  6. Reduce the heat, cover and let cook until water is adsorbed.
  7. Let rest for 5 minutes before serving.

Note: If using rice leftovers, simply roast the spices in ghee/oil, add the cold cooked plain rice add 2-3 tablespoons water and stir well to combine. Cook stirring constantly until the rice is warm, remove from heat, cover and let rest a few minutes before serving.



Spiced Rice


This is a very easy, tasty Indian inspired side dish that fits with many dishes depending on the spice you use. I would like to call this recipe “jeera rice”, but since I did not have whole cumin (aka jeera) on hand I had to add little cumin ground and adapt the spices to what I had on hand.

You can adapt the quantity of spices (and the kind) to your need and taste, up to you…

Spiced Rice

  • Servings: 4
  • Difficulty: easy
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Autor: Spiced-Rice

You need

  • 1 1/2 cups basmati white rice, cleaned, washed, soaked in water for 30 minutes and drained
  • 2 tablespoons vegetal oil
  • 3 green cardamoms, lightly crushed
  • 2 teaspoon coriander seeds
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 2 teaspoons cumin seeds (I used only 1/2 teaspoon ground cumin instead)
  • 1 teaspoon salt
  • 3 cups water (or better only 2 1/2 cups)


  1. Heat oil in a pot on medium (not hot!) heat.
  2. As soon it is hot add cardamoms, coriander, bay leaf, cinnamon stick and cumin seeds (as I had only ground I added only a few seconds before adding the rice in order to prevent burning).
  3. Allow seed to crackling for a few seconds but keep under control; you don’t want to burn it!
  4. Add the drained rice and cook on medium flame, stirring continuously for 4 minutes.
  5. Add water and salt and bring to a boil.
  6. Lower flame and allow only to simmer covered until all the water has been absorbed and the rice is cooked.
  7. Remove from heat and keep warm until serving.