Jeera Rice - Indian Cumin Rice (Pan, Cooker, Instant Pot)

Perfect jeera rice should be fluffy and non-sticky. This simple, quick and fail-proof recipe makes non-sticky jeera rice every time.

Recipe Source Link:https://www.mygingergarlickitchen.com/jeera-rice-cumin-rice/

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RECIPE INGREDIENTS

» For One Pot Jeera Rice //

• 1 1/2 cups basmati rice
• 3 cups of water if cooking in a pan, or 1 3/4 cups water if cooking in a pressure cooker or Instant Pot
• 2 tablespoons ghee or oil (use vegan butter for vegan version)
• 1 tablespoon cumin seeds (jeera)
• Whole spices (bay leaf 1, black peppercorns 4, cinnamon 1-inch stick, cloves 2)
• 3/4 teaspoon salt or to taste
• 8 Cashew Nuts and 8 Almonds (optional)
• Freshly chopped coriander leaves for garnish (optional)

» For restaurant-style jeera Rice //

• 2 cups pre-cooked or leftover basmati rice
• 2 tablespoons ghee or oil (you can also use vegan butter)
• 1 tablespoon cumin seeds (jeera)
• Whole spices (bay leaf 1, black peppercorns 4, cinnamon 1-inch stick, cloves 2)
• 3/4 teaspoon salt or to taste
• 8 Cashew Nuts and 8 Almonds (optional)
• Freshly chopped coriander leaves for garnish (optional)

RECIPE INSTRUCTIONS

» How to make Jeera Rice (Cumin Rice) in a Pan //

1. Wash the basmati rice 3-4 times or until the water turns clear. Add 2 cups of water and let it soak for 30 minutes. Discard the water keep the rice aside. (Don?t throw away this nutritious water, we will use it for cooking rice).
2. Heat ghee or oil in a large heavy-bottomed pot / pan over medium heat.
3. Once hot, add cumin seeds, bay leaf, whole spices, cashew nuts, and almonds. Sauté them for few seconds.
4. Now add the rinsed rice and sauté with ghee and spices for 2 minutes while constantly stirring. Sautéeing rice with spices enhances the flavor of rice.
5. Then add water, salt, and lemon juice and stir well. (Lemon juice helps in keeping rice white.)
6. Let it come to boil over high heat. Once it starts bubbling, turn the heat to medium-low.
7. Cover the pan with the lid and cook for 8-10 over medium-low heat or until all the water is absorbed and the rice is cooked through.
8. Open the lid and fluff up jeera rice using a fork or a spatula.
9. Serve hot jeera rice with any dal or curry of your choice.

» How to make Jeera Rice (Cumin Rice) in a stovetop pressure cooker //

1. Heat ghee in a pressure cooker on medium-low heat.
2. Add whole spices (garam masala), cumin seed and fry till cumin seeds start to sizzle.
3. Add cashew nuts and almonds and sauté for 1 minute or until nuts are golden.
4. Add the drained and soaked rice to pressure cooked and mix well to coat with ghee. Sauté on medium heat for 2 minutes.
5. Add 3 cups of water, salt, lemon juice and mix everything well.
6. Bring water to a boil on high heat.
7. Cover the cooker with the lid and cook over high heat for 2 whistles. Turn off the heat.
8. Let the pressure release naturally for 5-6 minutes. Then manually release the rest of the pressure carefully with the help of a spoon or a wooden
9. Once pressure cools off completely, open the lid and gently fluff the rice using a fork or a spatula.
10. Jeera rice in the pressure cooker is ready to serve.
11. Serve hot with dal or any vegetable curry of your choice.

» How to make Jeera Rice (Cumin Rice) in Instant Pot //

1. Rinse 1 cup basmati rice 4 to 5 times under running water or until the water turns clear.
2. Soak the rice in 1 3/4 cups of cold water for 30 minutes. Drain, and set aside. (Do not throw off this water, we will use it in the cooking.)
3. Press the sauté button of your IP and allow the pot to heat up.
4. Once it is hot, add the ghee/oil.
5. Then add bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, cashew nuts, and almonds.
6. Sauté for a few seconds.
7. Add the soaked rice to the pot.
8. Mix the rice with spices and sauté for 1 minute.
9. Then add water, salt, lemon juice and stir well to combine.
10. Close the pot with the lid set the valve to the sealing position.
11. Press manual/pressure cook button and cook on manual (high pressure) for 6 minutes.
12. NPR (Natural pressure release) for 5 minutes, and then do a quick pressure release. Once the pin drops, open the lid.
13. Fluff the rice with a fork.
14. Serve jeera rice with any of your favorite curry or dal.

» How to make restaurant-style Jeera rice //

1. Heat ghee or oil in a broad pan.
2. Add whole spices, cumin seeds, cashew nuts, and almonds to it.
3. Sauté for few seconds or until seeds start to splutter.
4. Now add in cooked basmati rice and some salt.
5. Mix lightly to combine. Stir fry until heat through. Try not to break up the grains too much.
6. Serve delicious jeera rice with any of your favorite dal or curry.

RECIPE NOTES

1. Jeera rice has a unique taste. I have added 1 tablespoon cumin seeds for 1 cup rice. But if you never had cumin seeds and are new to this taste, then you can start with 1 teaspoon cumin seeds and then increase the amount if you like the flavor.
2. I like my jeera rice plain without any chilies or onions, but if you like you can also add some onions and green chilies to jeera rice, to amp up the flavors.