Black Pepper and Cumin Rice | Milagu Jeeragam Saadham

Black Pepper and Cumin Rice

There are infinite varieties of rice dishes in Indian households, from the very complex to the simple and quick recipes. Today’s rice dish is in the latter category (and you know by now how much I love simple in our complex culinary world.)

This can be made with freshly cooked rice, or with left over rice. If using left over rice, it can be fried with the spices. For fresh rice, it is best to saute the spices and stir through the rice.

This rice really is simply flavoured and can be made in a jiffy. It will also go with any Indian meal or with any other dish that you want to serve with rice. If you would like a recipe for pepper and cumin rice that has more spices and a tadka, check out our Pepper and Cumin Rice here.

Similar dishes include Jeera Rice (Cumin Rice), Clove, Cardamom and Cinnamon Rice, Turmeric and Curd Rice, Carrot Rice, and Lemon Rice.

Browse all of our Mixed Rice dishes, and all of our Rice recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

Black Pepper and Cumin Rice

ingredients
2 Tblspn ghee
1 tspn black pepper corns, coarsely crushed
1 tspn cumin seeds
1.5 cups cooked basmati rice
sea salt to taste

method
Heat the ghee in a kadhai or large pan over a medium heat. Add the pepper and cumin seeds and saute for 1 minute or until the cumin turns golden.

For freshly cooked rice, pour the ghee and spices over the rice, add salt to taste, and gently mix to combine.

For left over rice, add the rice to the pan and saute, stirring constantly, for about 4 minutes. Season with salt and stir again, making sure all lumps of rice are broken up.

Serve hot and enjoy.

recipe note and alternatives
Cook the rice with an Indian Bay Leaf (teja pat) or a cracked cardamom pod.

Asafoetida (hing) can be added to the black peppercorns and cumin seeds.

A tadka can be made with mustard seeds and curry leaves, and poured over the top of the rice.

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