Black Pepper Rice Recipe – Authentic Indian Spiced Rice

Last Updated on 4 months by Neha Deshmukh

Black Pepper Rice Recipe – Authentic Indian Spiced Rice

Hey everyone! If you’re looking for a simple yet incredibly flavorful rice dish, you’ve come to the right place. This Black Pepper Rice (Jeera Mirchi Bhat in some parts of India!) is a comfort food staple in my family, and I’m so excited to share it with you. It’s quick to make, wonderfully aromatic, and just…hits the spot. I first made this when I was craving something comforting after a long day, and it’s been a regular in my rotation ever since.

Why You’ll Love This Recipe

This isn’t your average rice. The warm spice of black pepper combined with the nutty aroma of cumin and the delightful crunch of cashews makes this rice truly special. It’s a fantastic side dish, but honestly? I often enjoy it as a light meal on its own. Plus, it comes together in under 30 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to make this delicious Black Pepper Rice:

• 1 cup Cooked Rice (approximately 180g)
• 1 tbsp Black Pepper (about 7-8g) – and trust me, don’t skimp on this!
• 1 tbsp Cumin seeds (about 8-10g)
• 0.5 tsp Mustard seeds (about 2g)
• 1 tbsp Ghee (about 15ml) – or butter if you prefer!
• Few Whole Red Chillies (optional)
• 1 sprig Curry Leaves (about 10-12 leaves)
• 2-3 Cashew Nuts
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Black Pepper: Freshly cracked black pepper is always best. It has a much more vibrant flavor. Don’t be shy with it – it’s the star of the show!
• Ghee: Ghee adds a beautiful richness and nutty flavor that really elevates this dish. It’s traditional in Indian cooking, but you can substitute with butter or oil if needed.
• Tempering (Tadka): The mustard seeds, curry leaves, and chillies are what we call a “tadka” or tempering. This is a common technique in South Indian cooking where spices are fried in hot oil/ghee to release their flavors. It’s key to getting that authentic taste.
• Regional Variations: Some families add a pinch of turmeric to the tempering for color and extra flavor. Others might include a tiny piece of asafoetida (hing) for digestion. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that spice powder ready. Dry roast the black pepper and cumin seeds in a pan over medium heat for a couple of minutes, until they become fragrant. Be careful not to burn them! Once roasted, grind them into a coarse powder.
2. Now, heat the ghee in a kadhai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them crackle – this is important!
3. Add the curry leaves and cashew nuts to the hot ghee. Sauté until the cashews turn a lovely golden brown. If you’re using whole red chillies, toss those in now too.
4. Add the cooled cooked rice and salt to the pan. Gently mix everything together, ensuring the rice is well coated with the ghee and spices.
5. Sprinkle the roasted spice powder over the rice and mix gently to combine.
6. Finally, drizzle a little extra ghee over the top if you’re feeling fancy (I always do!). Serve warm.

Expert Tips

• Rice Consistency: Using slightly older rice (a day old) works best, as it tends to be less sticky.
• Don’t Overmix: Be gentle when mixing the rice to avoid breaking the grains.
• Spice Level: Adjust the amount of black pepper and chillies to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: For a milder flavor, reduce the black pepper to 1/2 tbsp and omit the red chillies. For a fiery kick, add more chillies or a pinch of cayenne pepper.
• Festival Adaptations: This rice is often included in a traditional Onam Sadya (Kerala feast).
• Simple Weekday Meal: Serve with a side of curd (yogurt) for a quick and satisfying meal.
• Rice Type: You can absolutely use brown rice! Just adjust the cooking time and water ratio accordingly. I’ve made it with brown rice when I’m trying to be extra healthy, and it’s still delicious.

Serving Suggestions

This Black Pepper Rice is amazing on its own, but here are a few ideas for serving it:

• With a side of cooling curd rice.
• Alongside a lentil curry (dal) and vegetable stir-fry.
• As a flavorful base for a simple chicken or fish curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is this rice best served immediately? Yes, it’s best enjoyed fresh, but leftovers are still tasty!
• Can I use a different oil instead of ghee? Absolutely! You can use vegetable oil, coconut oil, or butter.
• What type of rice works best for this recipe? Long-grain rice like basmati or sona masoori works beautifully.
• How can I adjust the spice level? Easily! Reduce or increase the amount of black pepper and chillies.
• Can I add vegetables to this rice? Definitely! Peas, carrots, or beans would be lovely additions. Add them during the tempering process.

Enjoy! I hope you love this Black Pepper Rice as much as my family does. Let me know in the comments how it turns out for you!