In India, jeera is the word for cumin. This Indian rice is fragrant and delicious and makes a perfect side dish for any curry or Indian main.
I was taught how to make this rice by a Pakistani friend of mine. She used Basmati rice, whole cloves, and added frozen peas for color. It was the first time I had ever seen anyone fry raw rice! The aroma while the rice is cooking is fabulous - almost unbearable! She served it with okra that was stewed with tomatoes and we ate by scooping it up with warm pita bread using only our left hands. It was my first hands - on experience of authentic ethnic cooking, and I have since gotten 'the bug' and continue similar types of cooking adventures. I will always think of my friend when I prepare this rice - thank you Uzma! - 12 Dec 2001 (Review from Allrecipes US | Canada)
Very easy and delicious rice, even without the cumin seeds (I used ground instead). Very fragrant. Next time I will try basmati rice for a completely authentic touch. - 05 Oct 2004 (Review from Allrecipes US | Canada)
Very nice and simple. - 17 Jul 2007 (Review from Allrecipes US | Canada)