Cumin-flavoured rice

Jeera pulau

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Cumin is an indispensable spice in Indian cooking and it gives an exquisite perfume to rice. Don’t hoard spices - they do go stale; buy them in small quantities to suit your needs.


  • 500 g/1 lb 2 oz basmati rice, washed under running water for at least 15 minutes and strained


  1. Soak the washed rice in fresh water for 30 minutes, then drain thoroughly.
  2. Heat the oil in a shallow frying pan or wok, add the cumin seeds, peppercorns and bay leaf and cook until they crackle.
  3. Tip in the rice, cinnamon and cardamom and stir-fry in the oil for 10 minutes, stirring continuously. Add 1