Kala Jeera Rice

Kala Jeera Rice
Kala Jeera Rice Header

Kala Jeera Rice is a simple recipe that goes really well with Curries. Especially Butter Chicken Sauce or Kebabs, Souvlaki, and more.

There is some confusion with this name. Kala Jeera is a seed that is added for this Rice recipe. It is used interchangeably with Black Cumin. But is not Black Seed, which is sometimes used interchangeably. It is not a type of Rice, either.

Kala Jeera

The seed has a wide variety of culinary applications. It can be used for curry dishes. As a tincture that can be made from it by pouring boiling water over a small amount of seeds, creating an aromatic tea. Mixed with flour to be baked into bread or on top of Naan and Pita Bread. Commonly, it is mixed with garlic and/or honey. Kala Jeera can be added to salad dressings or sprinkled over a soup or salad.

The Seeds are very versatile that can be added to almost any dish to add aroma and nutritional value. Kala Jeera can be boiled, stewed, baked, stir-fried, etc.

Kala Jeera

Kala Jeera

When adding Kala Jeera to any cooked dish. The basic guideline to follow is to add it last. Just moments before the dish would be served. Because it has a very short cooking time.

Kala Jeera is a spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India, and Pakistan where the seeds are harvested. Narrow, tiny, and curved in shape, Kala Jeera has a strong earthy aroma that becomes nutty-flavored when cooked. Although it is not the same as cumin, it can be similarly used in small amounts to enhance the flavor of meats, soups, stews, rice, and sauces.

The Seeds improve the metabolism of the body and reduce fat consumption. Ajwain, also known as carom seeds, also increases the metabolic rate of the body, which in turn burns fat. Kala Jeera is also known as Black cumin seeds, and it helps in lowering blood sugar levels, which is ultimately helpful with weight loss.

Kala Jeera Seeds
Kala Jeera Seeds


For the Kala Jeera Rice, use Basmati, but you can see below that there is also confusion on the term Kala Jeera with Rice.

The Kali Jeera Non-Basmati Rice is often known as the ‘Prince of Rice’. This is long-grain white rice on a miniature scale-like baby Basmati. It cooks in only ten minutes, producing a delicate aroma, taste, and texture.

Two Cups of Basmati Rice

Basmati Rice

Rinse the Rice well and strain.

Kala Jeera Rice Seasoning

The most basic seasoning is Dominant Kala Jeera, with Bay Leaves, Cinnamon and Cloves. Although, these can be exchanged with Garam Masala or other spices added in. Just Butter and just water are added with Salt to taste. Coriander is usually added for greenery and some form of heat, usually Chilies.

Kala Jeera Rice Seasoning

Kala Jeera Rice Seasoning

  • 2 tsp Chicken Broth Powder
  • 1/2 Tbl Kala Jeera or more
  • 1 tsp Kosher Salt
  • 1 tsp Parsley
    • This can be exchanged with Fresh Coriander or Green Onions
  • 1/2 tsp Coriander
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Chili Flakes or more depending on taste.
  • 1/8 tsp Cinnamon
  • 1 Bay Leaf – I used two here because they were rather small

Kala Jeera Rice Variation

Another variation is instead of washing and rinsing the Rice. Cook the Basmati Rice in Ghee over medium heat for a few minutes. This cooks out the Starch and Browns the Rice a bit, adding more flavor. Add this into the Rice Cooker along with a few Lindi Peppers and Herbs & Spices suggested in the Recipe.

The Chili Flakes can also be swapped out or exchanged for Hot Aleppo Pepper or Finely Chopped Chilies.

Lindi Pepper

Lindi Peppers

Lindi has a really nice heat with complex depth of flavors.

Kala Jeera Rice Pin

Kala Jeera Rice

Simple Rice Recipe seasoned predominately with Kala Jeera/Cumin
Prep Time5 minutes
Cook Time30 minutes
Servings: 4 portions


  • 1 Rice Cooker
  • 1 Strainer/Sieve


  • 2 C Water
  • 1 C Basmati Rice - rinsed
  • 1 Onion - sliced
  • 1 Tbl Butter
  • 2 tsp Chicken Broth Powder - or Vegetable Broth
  • 1/2 Tbl Kala Jeera - or more
  • 1 tsp Kosher Salt
  • 1 tsp Parsley - or Green Onions or Fresh Coriander
  • 1/2 tsp Coriander
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Chili Flakes - more or less depending on taste
  • 1/8 tsp Cinnamon
  • 1 Bay Leaf


  • Wash and rinse the Rice until water runs clear, place in strainer to completely drain the water.
  • Add to Rice Cooker with all ingredients, mix and cook on basic White Rice Setting.


Optionally Add Green/Red Onions, Barley, Orzo, Peppers, etc..
Course: Side Dish
Cuisine: Indian
Keywords: Kala Jeera Rice, Kala Rice
Author: JAH
Subscribe to JAHZKITCHEN
  • Chimichurri Burger
    Chimichurri Burger with a seasoned ground Beef Patty, topped with Red or Green Chimichurri, diced Onions, Pickled Cucumbers or Dill Pickle slices, Mayonnaise on a Buttered & Toasted Brioche Bun. Chimichurri Make the Chimichurri first, since this will need time to meld the Flavors. It…
  • Pickled Cucumbers
    Allow your taste buds to know and enjoy these Refrigerator Pickled Cucumbers. Whether harmoniously paired with your gastronomic delights, such as Hamburgers, Chicken Burgers, Sandwiches, Hot Dogs & Sausages, Salads, used as a Relish or consumed as a snack. These Pickled Cucumber Slices will undoubtedly…
  • Chimichurri Chicken
    Chimichurri Chicken can be made with Chicken Breast or Chicken Quarters, Legs and/or Thighs. Just Salt & Pepper the Chicken to Sear for Breast or Bake for Quarters. Then ladle Green/Verde Chimichurri or Red/Rojo Chimichurri on top while the Chicken rest. Optionally marinate the Chicken…