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Jeera rice with cumin seeds
Buttery Jeera Rice with cumin seeds

Jeera Rice (Cumin Seed Rice)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Modeled after the elegant Indian 'Jeera Rice', this dish relies on 'tempering' or 'tadka'. Whole spices are bloomed in hot fat (butter or ghee) to release their essential oils. The toasted seeds provide a crunchy texture and an intense burst of flavor against the neutral Basmati canvas.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 375 kcal
🌍 Cuisine Indian / International

Ingredients

Equipment Needed

  • Pot with lid.
  • Small skillet (for tempering).

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rinse Basmati rice gently. Cook in salted water (approx 12-15 mins) until tender.

Tip: Basmati grains are fragile; handle gently.
2 ✓

While rice cooks, heat butter in a small skillet. When foaming, add cumin seeds.

Tip: Fat carries flavor. Butter burns fast, so be quick.
3 ✓

Toast seeds 30-60 seconds until they sizzle, darken, and smell fragrant.

Tip: Don't burn them! If they pop and smell nutty, they are done.
4 ✓

Pour the hot spiced butter over the cooked rice and fluff with a fork.

Tip: The hot fat coats the grains, preventing dryness.
5 ✓

Season with pepper and parsley.

Tip: Adds color and freshness.

Recipe FAQ

Why toast the spices?
Raw spices taste flat. Heat activates the oils, waking up the flavor.

Ingredients

  • 1 cup Basmati Rice
  • 1 3/4 cups Water
  • 1 tsp Whole Cumin Seeds
  • 2 tbsp Butter (or Ghee)
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 tbsp Fresh Parsley (chopped)