Pepper Cumin Rice Recipe – Authentic Indian Jeera Rice

Last Updated on 4 months by Neha Deshmukh

Pepper Cumin Rice Recipe – Authentic Indian Jeera Rice

Hey everyone! Today I’m sharing a recipe that’s incredibly close to my heart – Pepper Cumin Rice, or as we often call it at home, a super comforting and flavorful Jeera Rice variation. It’s one of those dishes my grandmother used to make, and the aroma always filled the house with warmth. It’s simple, quick, and honestly, elevates a simple bowl of rice to something truly special. Let’s get cooking!

Why You’ll Love This Recipe

This Pepper Cumin Rice isn’t just another rice dish. It’s a beautiful blend of earthy cumin, pungent pepper, and rich ghee that creates a flavor explosion in every bite. It’s perfect as a side dish with your favorite dals, curries, or even a simple raita. Plus, it comes together in under 10 minutes – perfect for busy weeknights! You’ll love how easily this recipe fits into your life.

Ingredients

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

• 1 cup cooked rice
• 1 tsp ghee (for roasting)
• 1 tbsp pepper corns
• 0.5 tbsp cumin seeds (jeera)
• as needed salt
• to taste ghee (for mixing)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Ghee: Seriously, don’t skimp on the ghee! It adds a richness and aroma that’s just irreplaceable. If you can, use a good quality, traditionally made ghee. (Around 15ml)
• Rice: Basmati rice is my go-to for this recipe – it’s fluffy and absorbs the flavors beautifully. But you can also use other long-grain rice varieties like Sona Masoori. Avoid short-grain rice, as it can get sticky.
• Spice Blends: Traditionally, this is just pepper and cumin, but some families like to add a pinch of mustard seeds to the roasting process for extra depth. Feel free to experiment! In South India, you might find a touch of asafoetida (hing) added to the tempering.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the 1 tsp of ghee in a pan over medium heat.
2. Add the 1 tbsp of pepper corns and 0.5 tbsp of cumin seeds.
3. Roast them until they become fragrant and the cumin seeds start to splutter – this usually takes about 30-60 seconds. Keep an eye on them, you don’t want them to burn!
4. Remove the pan from the heat and let the roasted spices cool completely.
5. Once cooled, grind the spices into a coarse powder using a spice grinder or a mortar and pestle. Add salt to taste while grinding.
6. Now, add the 1 cup of cooked rice to a bowl.
7. Sprinkle the ground spice powder over the rice and mix well. Add a little extra ghee (to taste!) for extra richness.
8. (Optional) For an extra layer of flavor, heat another teaspoon of ghee in the same pan. Temper a pinch of mustard seeds and a few curry leaves until the mustard seeds splutter. Pour this over the rice and mix well.
9. Adjust the salt and spice levels to your liking.
10. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: When roasting the spices, make sure they’re in a single layer for even roasting.
• Cool completely: Letting the spices cool before grinding prevents them from clumping.
• Freshly ground is best: While pre-ground spices work in a pinch, freshly ground spices have a much more vibrant flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any cooking oil like sunflower or coconut oil. It won’t have quite the same flavor, but it’ll still be delicious!
• Spice Level: If you like things spicy, feel free to add more pepper corns! I usually stick to 1 tbsp, but my brother loves to double it.
• Quick Version: Short on time? Use pre-ground cumin and pepper powder. It won’t be quite as fragrant, but it’s a lifesaver on busy days.
• Festival Adaptations: This rice pairs beautifully with Sambar and Rasam during Onam. During Pongal, it’s fantastic with a simple coconut chutney.

Serving Suggestions

Pepper Cumin Rice is incredibly versatile! Here are a few of my favorite ways to serve it:

• With a comforting Dal Makhani
• Alongside a spicy Chicken Curry
• Paired with a cooling Raita
• As a simple, flavorful side to any Indian meal

Storage Instructions

Leftovers? No problem! Store any leftover Pepper Cumin Rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What type of rice is best for Pepper Cumin Rice? Basmati rice is ideal, but long-grain rice like Sona Masoori works well too.
• Can I make this ahead of time? You can roast and grind the spices ahead of time and store them in an airtight container. Just mix them with the rice when you’re ready to serve.
• How do I adjust the spice level? Simply add more or less pepper corns to suit your taste.
• What is the best way to store leftover Pepper Cumin Rice? Store in an airtight container in the refrigerator for up to 2 days.
• Can I use black pepper instead of regular peppercorns? You can, but the flavor will be quite different. Black pepper has a more pungent and sharp taste, while regular peppercorns are more aromatic.

Enjoy making this recipe! I hope it brings as much comfort and joy to your table as it does to mine. Let me know in the comments how it turns out for you!