Indian Rice with Cumin and Peas Recipe
Jeera matar rice pairs fragrant basmati with toasted cumin and sweet green peas. The grains are lightly coated with oil and butter before simmering, which gives them a glossy finish and helps them remain distinct. This method is calibrated for rice that has been rinsed and drained but not soaked.
In Hindi, jeera means cumin and matar means peas. This northern Indian home-style rice falls between plain jeera rice and a more elaborately spiced matar pulao. Its restrained seasoning makes it especially useful beside dishes with plenty of sauce.
The dish relies on a short list of ingredients, so each one remains distinct: warm, earthy cumin; buttery basmati; and peas that retain their sweetness and green color. Adding the peas near the end prevents them from becoming dull or wrinkled during the full rice-cooking time.
Why this version works
- Heating cumin in a mixture of oil and butter develops its aroma while the oil reduces the chance of the butter scorching.
- Coating the drained rice in fat before adding water limits surface stickiness and gives the cooked grains a light sheen.
- The rice is stirred only once after the water is added, protecting the long basmati grains from breaking and releasing excess starch.
- Frozen peas are added for only the final 5 minutes, so they heat through without overcooking.
- A covered rest finishes the center of each grain and allows residual steam to distribute evenly before fluffing.
Chef's tips
For the stated 450 ml of water, rinse and drain the rice without soaking. If you prefer to soak basmati for 20–30 minutes, drain it for 10 minutes and use about 400 ml of the measured water instead; cook covered for 8 minutes, add the peas, cook for 4 more minutes, and retain the 5-minute off-heat rest. After making the recipe once, adjust future batches by 25–50 ml if your particular rice and pot consistently produce grains that are softer or firmer than you prefer.
How to serve
Serve the rice immediately with a saucy northern Indian curry, allowing the separated grains to absorb the gravy, or pair it with plain yogurt for a simpler meal. It also reheats well if sprinkled with a small amount of water and warmed covered so the grains steam rather than dry out.
Watch out for
- Cumin can turn bitter quickly. Add the rice while the seeds are still medium brown and fragrant; do not wait until they look very dark.
- The full 450 ml of water is intended for unsoaked rice. Some basmati brands, especially delicate aged rice, may cook more softly at this ratio, and a loose lid or wide pot will lose more water than a tightly sealed saucepan.
- Do not repeatedly lift the lid. Escaping steam can leave the upper grains firm while the rice touching the base overcooks.
- If liquid remains visible after the resting period, cover the pot and return it to the lowest heat for 1–2 minutes. If the rice is tender but slightly moist, leave it uncovered for 2 minutes before fluffing.
Substitutions
- For a dairy-free version, omit the butter; the listed vegetable oil is sufficient for blooming the cumin and coating the rice.
- If your usual basmati consistently becomes too soft with 450 ml water, reserve 25–50 ml of the measured amount rather than changing the cooking method.
Ingredients
- basmati rice - 250 g
- water - 450 ml
- frozen green peas - 150 g
- vegetable oil - 1.5 tablespoons
- butter - 1 tablespoon
- whole cumin seeds - 1 teaspoon
- bay leaf - 1 piece
- salt - 0.75 teaspoons
Preparation
- Rinse the basmati rice under cold running water, moving the grains gently with your fingers, until the runoff changes from milky to almost clear. Leave it in the sieve to drain for 10 minutes; do not soak it when using the full 450 ml of water and the cooking times below.
- Heat the vegetable oil and butter in a heavy-bottomed pot with a close-fitting lid over medium heat. When the butter has melted and its foam begins to settle, add the cumin seeds and bay leaf. Fry for 30–40 seconds, until the cumin sizzles, releases a nutty aroma, and moves lightly in the fat without turning dark brown.
- Tip in the well-drained rice. Fold it through the seasoned fat with a broad spoon for 1–2 minutes, using gentle strokes so the long grains do not break. The rice should look glossy, with some grains becoming slightly opaque at the edges.
- Add the 450 ml water and salt. Stir once across the bottom of the pot to distribute the salt, then leave the rice undisturbed. Increase the heat and bring the water to an active boil across the surface.
- As soon as the boil is steady, reduce the heat to its lowest setting and cover the pot tightly. Cook for 10 minutes without stirring or lifting the lid.
- Open the lid briefly and scatter the frozen peas evenly over the rice. Do not stir them in. Replace the lid immediately and cook on the lowest heat for another 5 minutes.
- Remove the covered pot from the heat and let it stand for 5 minutes. This pause allows moisture to settle through the rice while the peas finish steaming.
- Remove the bay leaf, then fluff from the edges toward the center with a fork, lifting rather than pressing the grains. Fold in the peas gently and serve while the rice is hot and aromatic.
Storage
Store the rice in an airtight container and let it cool completely before placing it in the fridge; when reheating in a pan, add 1–2 tablespoons of water and cover so it doesn’t dry out.
I prefer this rice when the cumin is toasted only to a warm brown and the peas are still bright. That contrast gives a very simple side dish enough aroma, sweetness, and texture to stand up to a rich curry.
