Introduction: Jeera Rice - Cumin & Brown Rice Pilaf -

Jeera Rice Recipe – Cumin Pilaf With Brown Rice.

Our jeera rice recipe is made using brown rice and two varieties of cumin. The most commonly used white cumin seeds and the very fragrant caraway seeds (shahi jeera). In India if someone were to be unsure of a restaurant’s menu or the chef’s skill, they resort to a portion of jeera rice accompanied by a bowl of dal. Jeera rice is impossible to screw up, unless you are determined to make a mess with it.

While making jeera rice pay attention to two things. The texture of rice and the amount of salt. Each grain of rice should remain perfectly cooked and intact. Mashed or sticky grains won’t suit any rice that you intend to stir fry. Hence cooking rice with the right amount of water is very important. Follow our recipe as is and you will get it right. As far as salt is concerned, add a little to begin with and balance it according to your taste. If you get these two things in place, you are guaranteed a perfect jeera rice every time.

Our jeera rice recipe will yield 4 servings, with 312 kilocalories in each.

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Cumin seeds contain a compound called cuminaldehyde which activates the salivary grands and facilitates primary digestion of food.

Caraway seeds contain essential oils that are known to have antioxidant, digestive, carminative, and anti-flatulent properties.

Brown rice is a good source of magnesium which regulates blood pressure and improves heart health.