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Cumin Rice

Cumin Rice

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If you’re tired of eating boring rice, then why not add some spice to your rice! We all need a little spice in our lives right! This Cumin Rice or Jeera Rice as we call it makes a delicious accompaniement to Indian curries.

I love cumin so this is definitely my go to rice dish when I feel like something different.

Cumin Rice

Cumin Rice in a white bowl on a wooden board, coriander left back and spices in front

I feel like I haven’t posted a recipe in a while. There are loads of recipes that I still have to post and I get requests for all sorts of recipes everyday.

If I haven’t posted a recipe you’ve requested yet, please bare with me, I promise to get to them all soon.  There are times when I wish I could dedicate more hours of my day to my blog.

It’s what I simply love and it is my absolute passion project. I have also been trying to empower women in a small way. I see so many women struggling with issues that I myself have experienced and I know I can give some a little hope.

I am going to share all my blabbering and words of wisdom under a seperate section of my blog.  That catergory is called Life.

Just so those that don’t want to listen to me, and come here just for the recipes, are not forced to read what they don’t want to. Life is all about freedom of choice after all.

How to Make Cumin Rice

Cumin Rice is a fragrant rice made with butter ghee, wholes spices and cumin seeds. The spices are tempered in ghee. Tempered means to heat your spices in hot oil to release their flavours.

This Cumin Rice is a popular North Indian/Pakistan dish.

Which Rice is best to use?

Like most Indian dishes that uses rice it is usually recommended that you use Basmati Rice. I prefer a long grain Basmati rice, the grains remain loose and you don’t get mushy rice.

However, you can use normal long grain rice. It will work too, however the method will be different. If I am using a normal rice I prefer to cook my rice with extra water, drain it and then add my spices to it.

With Basmati Rice you add just enough water, usually a 1:2 ratio. For every once cup of rice it is 2 cups of water.

Cumin Rice in a white bowl on a wooden board, coriander left back and spices in front

I hope you enjoy this Cumin Rice as much as we do. I always love hearing from you so please drop a comment and a star rating if you do try the recipe.

More Rice Recipes to try:

Mushroom Pilaf Rice

Spanish Rice and Chicken

Mexican Rice with Chicken

Course Side Dish
Cuisine Indian
Keyword basmati rice, cumin rice, indian rice, jeera rice
Prep Time 5 minutes
Cook Time 30 minutes


  • 1 cup rice
  • 2 cups water
  • 1 tbsp butter ghee
  • 1 tsp cumin seeds
  • 2 cinnamon sticks
  • 2 bay leaf
  • 4 elachie pods
  • 3/4 tsp salt


  • Wash the rice a few times to get rid of the excess starch. Drain excess water and set aside
  • Heat the butter ghee in a pot and add the cumin seeds. Once the cumin seeds start to burst add the cinnamon sticks, bay leaf and cardamom/elachie pods and fry until fragrant. Do not fry for too long as the cumin seeds will burn
  • Add the rice to the pot and fry for a minute
  • Add 2 cups of water to the rice. Season with salt. Bring to the boil and immediately reduce the heat to the lowest setting and allow the rice to simmer until cooked
  • Once cooked remove from heat and use a fork to fluff up the rice. Serve hot


  1. If you are living at low altitude you may need less water as your rice may cook much sooner than 30 minutes. I suggest adding a little less water and add more if required
  2. If you don't have ghee feel free to use butter 
  3. If you are using normal rice I suggest you cook the rice seperately, drain the water and then steam it with the spices for a few minutes. The rice could become mushy quite quickly if you are not careful
  4. You can add some fried onion to the rice if you prefer
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