Cumin Spiced Basmati Rice

This cumin spiced rice (aka jeera rice or zeera rice) is a simple yet delightful side. It's a South Asian staple commonly paired with daal (Indian lentils) and curries, but surprisingly great with Western mains too.

The grains come out perfectly fluffy and fragrant every time. Mine is not the most traditional version but uses pantry-friendly ingredients. So no need for fresh produce or advance planning.

Are you a rice person like I am? Try my buttered basmati rice, lemon dill rice and chicken bouillon rice recipes – they make excellent sides too!

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Cooking oil – use any cooking oil you prefer. I use olive oil.
• Cumin seeds – not to be confused with ground cumin/cumin powder. You can find these easily in an Indian/Pakistani grocery store and sometimes in the international food aisles of big grocery chains.
• Rice – I prefer long grain basmati. Available in most big stores these days, but Indian/Pakistani/Middle Eastern grocery shops are your best bet.
• Other seasonings – include ground black pepper, garlic powder and salt. Adjust the salt to taste.
• Water – you'll need hot water to ensure the temperature in the saucepan doesn't drop. Makes a huge difference in ensuring evenly cooked rice. I usually get the water heating in my electric kettle just before I start cooking.
• Cilantro/parsley (optional) – for some added taste and a bright pop of color. But you can totally skip.

How to make cumin spiced basmati rice

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – Wash and soak rice (tips in recipe card below). Heat oil in saucepan on medium-low heat, add cumin seeds. Stir 1 minute.

Step 2 – Add drained rice, give a quick mix. Then add ground pepper, garlic powder, salt and 1.5 cups hot water. Mix again.

Step 3 – Turn up the heat to medium-high, cover the saucepan. Cook for 3 to 7 minutes or until the rice has absorbed most of the water.

Step 4 – To check if it's time for next step, remove the lid and look for small holes with bubbles on the surface. If you see this, give the rice a gentle mix and cover again. Reduce the heat to low and let the rice steam 10 minutes.

Step 5 – Turn off the heat, remove the saucepan from burner but don't remove the lid. Let the rice rest covered for 10 minutes.

Step 6 – Once the resting time is up, uncover, spoon out the cumin rice, optionally garnish with some chopped parsley leaves. Enjoy.

Substitutions and variations

• Rice options – you can use other long-grain white rice varieties if you don't have basmati. Cooking times and texture may be different though.
• Some heat – I love to add a chopped fresh green Thai chili along with the rice. Gives a subtle kick.
• More flavor – bay leaf and/or a tiny piece of cinnamon stick can be added along with cumin seeds for more depth of taste. Feel free to remove these before serving.
• Broth/stock – replace hot water with hot veggie or chicken broth for an extra layer of flavor. Reduce the quantity of added salt (unless you are using unsalted broth varieties).
• Fresh garlic – if you don't have garlic powder or want a bit more pronounced taste, add minced fresh garlic (1 clove) along with cumin seeds.
• Other herb garnishes – feel free to replace cilantro/parsley with other chopped fresh herbs like mint or dill.

What to serve it with

• Curries – all kinds! vegetable curries, butter chicken, tikka masala, chickpea curry, beef vindaloo, kofta curry. Cumin rice is the perfect side to any saucy main dish. I love it with my lemon dill chicken too!
• Dal (Lentil Stew) – makes for a classic south asian pairing!
• Fish – nicely seasoned, grilled, pan cooked or baked fish. Whether salmon or some white fish like tilapia, they all pair well with this side dish.
• Grilled or roasted meats – think grilled chicken, lamb kebabs and/or roasted beef.
• Soups and stews – whether a light veggie soup or a hearty beef stew, this rice makes the meal more delish and filling.

Storage and reheating

• Storage – put cooled-down leftovers in an airtight container, then refrigerate. Consume within 3 days. Not freezer friendly, the texture of rice will change.
• Reheating – for stovetop method, transfer rice to a pan, sprinkle some water and warm on very low heat. Mix occasionally. For microwaving, also sprinkle a little water on top and reheat in 1 minute spurts. Mix gently after each spurt to ensure even heating.

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