Jeera Pulao (Cumin Rice)

Jeera Pulao (Cumin Rice) by DK on Sep 6, 2012

Indian Cumin Rice Recipes | Easy Recipes

Jeera rice is one of the most simplest of Indian dishes out there. So simple and uncomplicated that I now find anything (and everything!) referred to as Jeera rice in many of the restaurants here in the US (not to mention some of the recipe websites). Its known as Jeera rice for a reason - at least I would think there is. I still remember ordering this rice at a restaurant as recently as a month back and was given a yellow orangish looking rice that had, wait for this, only 3 cumin seeds!

Yes, I actually did count and that for 1-1/2 cups of mushy rice. This orangish yellow colored rice had a slight turmeric taste and...nothing else. I was dissapointed to say the least especially since this was my 7th restaurant with such an experience. I have no idea why they call such dishes as cumin rice instead of just "rice". For me, the earthy, peppery and nutty taste of cumin needs to permeate the rice, for it to be called as Jeera rice and this is exactly what this recipe is all about.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 2 people

Ingredients

1 cup Basmati Rice, see Tips
2 tsp Cumin (Jeera), see Tips
5-6 whole Peppercorns
Salt to taste
Few sprigs of Cilantro

Optional Garnishes

1 tbsp Cashews, Whole or coarsely chopped
1/4 - 1/2 cup fried Onions

Tips

1. Basmati Rice: When I grew up, the term Basmati meant aromatic rice. But here I find that regular long grained rice sold under the Basmati name that aren't aromatic at all. Though it can be made with regular long grained rice (not a big deal at all), if you want that aroma, try getting the rice at your local Indian stores
2. Cumin seeds: I have known versions that use Caraway Seeds (Shahjeera) instead of cumin. You can try that too.

Variations : You can use this as the base rice and build it up to make this a more substantial meal with addition of vegetables. If you want to add more nutrition without losing the integrity of the Cumin rice, try lightweight veggies like peas, cubed carrots, small cubes of paneer/tofu etc.

Method

1. Wash the rice well until the water runs clear.

2. Soak the rice for 15-30 minutes. This step is optional

3. In 2 tsp Ghee roast the cashews (if using) until reddish-golden. You can save yourself some fat by using 1 tsp oil instead.

4. Remove the cashews. Set aside. In the same pan (with leftover ghee), add the Cumin seeds along with peppercorns. Saute until it turns golden and aromatic - around 10 seconds

5. Add the drained rice. Saute for minute or two until the rice gets toasted.

6. Add 2 cups water and salt. Combine to mix.

7. Close with a tight fitting lid and cook in med-high flame for about 6-7 minutes

8. or until the water is almost absorbed. When it reaches that state, lower the heat to simmer-low, close the lid and let it cook for another 5 minutes.

9. Fluff it gently and then add the cashews and cilantro. Stir to combine.

Serve hot along with side dishes of your choice. On this Sunday lunch, we enjoyed this along with Dal Makhani and Naan

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16 Comments

By Nancy on Jul 30, 2014

Only difference is I squeeze a bit of fresh lemon juice on top when cooked and stir it through - wonderful

By lakshmi on May 13, 2014

:lol: I LOVE THE RECIPE. IT S VERY DELICIOUS THANKS

By lakshmi on May 13, 2014

I LOVE THE RECIPE. IT S VERY DELICIOUS THANKS

By Punjabi Thali | My Kitchen Trials on Mar 13, 2014

[...] Jeera Rice with Cashews and Almonds : Rice cooked with cumin seeds, almonds and cashews [...]

By Khatibah Rehmat on Jan 19, 2014

The recipe's actual name is Zeera rice..not...Jeera rice...plz make correction in the name first.

Cumin in Hindi is vastly pronounced Jeera and not Zeera. But hey, if you like it, you can call your version Zeera Rice :) --DK

By pooja on Jan 16, 2014

yumm fantastic awesome :wink: :-| 8) :arrow: :-? :?: :!:

By Niveditha on Jul 7, 2013

I made it with a little variation ie., i added a yellow capsicum & 2 tender green chilles . it was really good. Thank you :)

By Kalpana on Dec 18, 2012

It came out well and was easy to prepare :-P :-D

By Richa on Oct 17, 2012

wow ... its so easy to cook.. very nice :) keep it up.

By rajani on Oct 9, 2012

:) ur blog is very nice..... :-P

By vandana rajesh on Sep 7, 2012

Beautiful jeera rice..perfect!! This is my daughter's favourite rice recipe and so end up making it very often. Simple and satisfying and the aroma and flavour of jeera simply nothing to beat this. I do not generally add peppercorns nor the fried onions and cashew, will try your version next time.

By radha on Sep 6, 2012

This is a simple recipe but not all can make it a great dish. This looks nice. Have not added pepper, but did add whole garam masala for added flavour. I suppose that makes it the dominating flavour rather than jeera. Hmm never gave it a thought before!

By Archana on Sep 6, 2012

i normally dont add peppercorn to cumin rice...will try this one and also maybe the version with shahjeera.

By lathanarasimhan on Sep 6, 2012

What a coincidence! Just yesterday my close friend asked for this recipe. Just love all your pictures and step by step instructions!

By jayashree on Sep 6, 2012

When the cumin seeds r cooked it gives a diff taste. i cook the basmati rice seperately and then fry lots of jeera in 1tbs of ghee and add. it will be crisp and v.tasty. later u can garnish with cilantro and cashews(optional)

Yes it does give indeed a different taste and that's precisely why I do it this way. Somehow garnishing it separately does not permeate the whole flavor to the rice for me and you sort of need to let it sit for sometime to get the flavors mingling through the rice. This way, the whole rice has the cumin taste --DK

By Divya on Sep 6, 2012

Good post. I see that you have fried onions in the ingredients list. When do we add them?

Towards the end few minutes before serving. Treat the fried onions as a garnish --DK