Jeera Rice - Cumin Rice Recipe

See how to make Jeera rice in this recipe by Gordon Ramsay

There are many different recipes for Jeera rice or cumin rice, whatever you want to call it, but this one is seriously good!

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Cumin seeds are gently roasted with cloves, cinnamon, peppercorns and bay leaves until they nicely browned and nutty. If you like Indian food then you have to give this a go.

Of course, you don't eat the bay leaves nor the cinnamon stick, I left those in an attempt to make the picture look fancier! 

What is Jeera Rice?

Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It's a popular dish in North India and Pakistan as an everyday rice dish.

You can find more Gordon Ramsay recipes by scrolling to the very end of the homepage on this blog and click on the Celebrity Chef Recipes label.

Jeera rice would go well with this Spicy Beef Curry - another Gordon Ramsay recipe.

Ingredients in Jeera Rice

• 300g of good quality basmati rice (I use the brand Tilda)

• 2 tbsp ghee or melted unsalted butter

• a handful of cashew nuts

• 1 tbsp cumin seeds

• 2 bay leaves

• 4 black peppercorns

• 1 cinnamon stick - broken in half

• 3 cloves

• 1 onion - finely sliced

• 400ml water

• 1 tsp salt - or to taste

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

jeera rice recipe, cumin rice, how to make jeera rice, Gordon Ramsay rice recipe

side, rice

Indian

Yield: 4

Author: Jan Bennett

Jeera Rice

Gordon Ramsay recipe for Jeera rice.

Prep time: 5 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 Hour

Ingredients

• 300g of good quality basmati rice (I use the brand Tilda)
• 2 tbsp ghee or melted unsalted butter
• a handful of cashew nuts
• 1 tbsp cumin seeds
• 2 bay leaves
• 4 black peppercorns
• 1 cinnamon stick - broken in half
• 3 cloves
• 1 onion - finely sliced
• 400ml water
• 1 tsp salt - or to taste

Instructions

1. Wash the rice in cold water and then leave it to soak in fresh cold water for 30 minutes.
2. Heat the ghee or butter in a large saucepan and add the cashew nuts.
3. Fry for 3 to 4 minutes until golden - keep stirring to be sure not the let them burn.
4. Remove the nuts from the pan and set aside.
5. To the same pan add the cumin, bay leaves, peppercorns and cinnamon. and fry for a bit until the spices begin to smell lovely.
6. Now add the sliced onion and cook gently for about 6 minutes so they get nice and soft and just start to colour a bit.
7. Drain the rice well and tip into the saucepan and stir to coat well with the spices and the ghee.
8. Pour in the water, add the salt to your taste and bring to a boil. Reduce the heat and cover with a lid.
9. Simmer for about 10 minutes, the rice will be almost cooked and most of the water absorbed.
10. Turn off the heat and leave the pan there still covered for another 5 minutes.
11. Fork through to separate and stir through the cashew nuts.
12. Remove the bay leaves and cinnamon stick and serve immediately whilst still hot.

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