Jeera rice recipe

This recipe for jeera rice is based on a very similar recipe from one of my favourite Indian recipe sources, Vegetable Recipes of India. It includes just a few method and quantity adjustments.

Jeera rice, serves 4


  • 1 ½ c basmati rice
  • 2 T vegetable oil
  • 2 T cumin seeds
  • 1 inch cinnamon
  • 2 cardamom pods
  • 3 cloves
  • 5 black peppercorns
  • 2 threads mace
  • 2 petals star anise
  • 1 bay leaf
  • Salt as required
  • 3 c water


  1. Heat the oil in a pan large enough to hold the rice.
  2. Add the cumin, cinnamon, cardamom, cloves, peppercorns, mace, and star anise. Fry the spices until fragrant and the cumin is browned, being careful not to burn the spices.
  3. Add the rice and sauté for 1–2 minutes.
  4. Add the bay leaf, salt and water. Be aware that the water will bubble furiously when first added.
  5. Cover and bring to a boil, then reduce to a low simmer. Cook until done, removing the lid only when absolutely necessary. Fluff the rice before serving, and remove the larger whole spices if desired.