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Pepper cumin rice, milagu jeeraga sadam

Pepper cumin rice recipe, super easy variety rice for comforting cold day meal. Quick video, step by step photos.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • 3 cups cooked Rice
  • 1 tablespoon Black pepper
  • 1 tablespoon Cumin seeds
  • Salt as needed

To temper

  • 2 tablespoon Ghee
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 1 tablespoon Cashews
  • 1 sprig Curry leaves


  • First wash & cook rice with water 1: 2 ratio for 3-4 whistles. Once cooked, cool down and separate grains by adding a teaspoon of ghee. Set aside.
  • Powder 1 tablespoon of pepper and 1 tablespoon of cumin seeds coarsely.
  • Heat a kadai with ghee. Temper with mustard, urad dal, cashews. Roast until golden.
  • Switch off flame and add curry leaves. Tip in the powdered pepper, cumin.
  • Give it a quick stir and add cooked rice with required salt.
  • Mix to serve.



  • Make sure to powder coarsely, not fine to get a good flavour.
  • Do not let the pepper and cumin get roasted. Keeping it almost raw gives a best balanced flavour without over powering.
  • Peanuts, chana dal can also be added, but I like to keep it simple.