Milind G
Jeera rice recipe in 2 methods – one home style Jeera rice & the other in restaurant style. Super simple & quick recipes to make fluffy, non-sticky & flavorful jeera rice every time. Jeera rice is a flavored Indian rice dish made by cooking basmati rice with ghee, cumin & other fragrant spices.
So this jeera rice goes with:
CHANA MASALA
PANEER MAKHANI
ALOO GOBI
RAJMA MASALA
| Prep Time | Cook Time | Total Time | Servings |
| 10 minutes | 15 minutes | 25 minutes | 3 |
INGREDIENTS
- 1½ cups basmati rice (1 CUP = 240ML )
- 2 tbsp ghee or oil or butter
- 1 Medium sized onion slit vertically.
- 1 green chili slit and deseeded (optional)
- 2½ cups water for pressure cooker or (2 cups for instant pot) or (3 cups for regular pot)
SPICES:
- 2 tsps Jeera or cumin
- 1 bay leaf or tej patta
- 4 green cardamoms or elaichi
- 2 inch cinnamon piece or dalchini
- 4 cloves or laung
- 1 strand mace or javitri (optional)
- Salt as needed
PREPARATION
First Part
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Wash rice a few times until water runs clear.
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Then soak it in lot of water for at least 20 to 30 mins. Drain it completely.
Second Part
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Heat ghee or oil in a pressure cooker or a pot.
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Saute bay leaf, cloves, cinnamon, cardamoms and mace until they begin to sizzle.
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Fry jeera on a low flame until a nice aroma comes out. Add green chilli and onions. Saute until onions become golden.
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Transfer drained rice to the cooker and roast for 2 to 3 mins.
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This helps to bring out the aroma of the rice.
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Pour water and add salt. Stir well and taste the water.
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It must be slightly salty. Bring water to a boil on a high flame.
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Making Jeera rice in pot – Cover and cook on a low to medium heat until water is absorbed & rice is done.
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Making Jeera rice in pressure cooker – Cover the pressure cooker with a lid. Cook on a high heat for 1 whistle. For al dente rice, I release the pressure carefully after 2 mins with the help of a wooden spatula.
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When the pressure goes off.
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Open the lid and fluff up jeera rice with a fork. Serve with any curry.
Making jeera rice in Instant pot
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Press saute button and heat ghee in the inner pot of instant pot.
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Add all the spices & saute for 2 mins until they turn fragrant.
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Add the drained rice and chilli. Saute for 2 to 3 mins.
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Pour 2 cups water and add salt. Stir and taste the water. If needed add more salt.
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Secure the lid & set the steam release value to sealing.
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Pressure cook on high pressure for 5 mins.
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Allow the pressure to release naturally for 8 to 9 mins.
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Then use a kitchen towel & remove the rest of the pressure manually.
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Fluff up the Jeera rice & add some coriander leaves.
