Jeera Rice Pilaf

Jeera Rice Pilaf


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About this recipe: 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.

Moomal Abro

Serves: 3 

  • 220g basmati rice
  • 600ml water
  • salt to taste
  • 2 tablespoons (40ml) vegetable oil
  • 1 onion, chopped
  • 1 tablespoon cumin seeds
  • 5 black peppercorns
  • 1 bay leaf
  • 1 teaspoon caster sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Wash rice well. Heat oil in a heavy or nonstick pan or wok. Add onions and fry till dark brown. Remove onions and set aside, but reserve the oil in the pan.
  2. In the same oil, stir-fry cumin, peppercorns and bay leaf for a few seconds.
  3. Add the rice to the frying pan. Add sugar, stir gently, fry till rice is light brown. Add cinnamon and cloves, and stir. Add the water and bring to the boil.
  4. Lower heat and simmer covered until rice is the cooked and the water evaporates. Rice should not be sticky when finished. Spoon the onions on top to serve.

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