Jeera Chawal (Cumin Rice)

Mikekey *


North Indian rice side dish. Easily doubled (use larger pan).


★★★★☆ 1 vote

10 Min
20 Min
Stove Top


  • 1/2 Tbsp
    vegetable oil
  • 1/2 tsp
    cumin seeds
  • 2
  • 1
    cardamom pods
  • 1 stick
    cinnamon (1 1/2-inch piece)
  • 1/2 small
    yellow onion, peeled and diced
  • 1 c
    basmati rice, uncooked
  • 1/4 tsp
  • 2 c

How to Make Jeera Chawal (Cumin Rice)


  1. In a heavy 2-3 quart pot, heat oil over medium-high heat add cumin seeds, clove, cardamom and cinnamon and cook 40 seconds, until cumin begins to sizzle.
  2. Add onion and saute, stirring, for 2 minutes, until onion begins to soften and brown slightly. Add rice and salt and saute 1 minute, stirring to keep rice from sticking. Add water and bring to a boil.
  3. Reduce heat to low, partially cover, and simmer for 8 minutes. Remove from heat and set aside, fully covered, for at least 5 minutes.
  4. Remove whole spices and fluff rice with fork. Serve.

Printable Recipe Card

About Jeera Chawal (Cumin Rice)

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Indian
Dietary Needs: Vegetarian

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