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35 mins
Jeera Pulao (Cumin Rice) Recipe

Jeera Pulao (Cumin Rice)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Mamtha Sunil Kumar

Recipe by  

Unlike most Indian recipes, Jeera Pulao (Cumin Rice) has few ingredients and is also quick to make. This dish scores high on the 'fragrance and appearance' scale and works perfectly with a well made dal or a vegetable curry - so simple, and yet so tasty. When you try it you will be struck both by its simplicity and its flavour.

And since Jeera Pulao contains cumin seeds, you'll also be pleased to know that, according to "The Secrets of Indian Herbs" by Pathanjali Yogpeeth, cumin seeds promote good digestive functions, promote intellect, balance your pitta, cure coughs, enhance taste, reduce fever and are beneficial for the eyes. Seemingly they also cure insomnia, the common cold, colic and digestive disorders (and the snake oil will be fresh in next week!). I think the author forgot to mention that they also taste good, which is why we use them!

      Preparation Time: 5 Minutes

      Cooking Time: 30 Minutes

Ingredients for Jeera Pulao (Cumin Rice)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
7 oz
long grain (Basmati) rice
1 tablespoon
vegetable oil
1½ teaspoons
cumin seeds
bay leaves
black cardamom
½ teaspoon
whole black peppercorns
1 teaspoon
1 pint
1 tablespoon
coriander leaves (to garnish)


How to Cook Jeera Pulao (Cumin Rice)

  1. Wash and drain the rice 2-3 times, then soak it in water for 15-20 minutes to soften it and remove any excess starch. Heat the oil in a large pan and add the cumin seeds (Jeera), bay leaf, cardamom, whole black peppers and cloves, stirring for a few minutes until the cumin seeds pop.
  2. Drain the rice then add it to the pan with the salt, mix well and pour in the water. When the water begins to boil, reduce the heat, cover with a lid and allow to simmer (rolling boil) for 15-20 minutes until water is completely absorbed. Check the rice after about 10 minutes and, if necessary, add a little more water (if the water is evaporating too quickly before the rice is cooked, it generally means you have the heat turned too high).
  3. Garnish the Jeera Pulao with chopped coriander leaves and serve hot with a cup of yoghurt, some tomato chutney or a mild vegetable curry.

If you have a sweet tooth you can lightly fry raisins and add them to the rice with some broken cashew nuts. You'll be glad you did!
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Reviews of Jeera Pulao (Cumin Rice)

Rating 4 out of 5 - Many cooks will make this recipe again July 29 2014
I have made this jeera rice recipe quite a few times now. It has turned out delicious every time. thank you so much Mamtha for another wonderful recipe that you have explained so beautifully!
(5 reviews)

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