If there is one rice dish that is universally popular across Indian restaurants and dhabas, it’s Jeera Rice. This fragrant rice dish is aromatic, flavorful, and infused with the earthy flavor of cumin seeds. It is a great alternative to plain basmati rice. It pairs perfectly with curries, dal fry, beans, and a variety of other dishes. I’m sharing how to make one-pot jeera rice using an Instant Pot (pressure cooker), a stovetop pressure cooker, or a regular stovetop pot. This recipe can also be made with leftover steamed rice. Jeera (cumin) is commonly used in Indian cooking and has been used for its taste and medicinal properties for centuries. It is an excellent source of iron, manganese, magnesium, calcium, phosphorus, and vitamin B1. It helps to promote digestion, boosts immunity, lowers the risk of iron-deficiency anemia, and helps in fighting common colds. If you love cumin seeds, then learn How to make roasted cumin powder at home in just 10 minutes.
What is Jeera (Cumin) Rice?
Jeera rice, or Zeera rice, is a popular rice dish in North India where basmati rice is tempered with cumin seeds and whole spices in ghee. “Zeera” is the Indic word for cumin seeds, often pronounced Jeera. - Wiki
Ingredients
Rice: Use good quality long grain Basmati rice for the restaurant-style jeera rice recipe. You can also use small-grain rice like sona masuri or seeraga samba rice, but adjust the water accordingly. Ghee (or Oil): I like to use homemade ghee for this recipe. The best flavors come from the ghee, so I highly recommend adding it. If you are vegan, you may use oil. Cumin Seeds: Use whole cumin seeds. They add a nutty aroma and flavor to the dish when sauteed in oil/ghee. Whole Spices: cinnamon, cloves, bay leaf, green cardamom, and star anise (optional). Green chili: is added for the heat. Increase or decrease the quantity according to your spice level. Coriander Leaves: They enhance the flavor, so do not skip them. Water: use 1 cup of water for rice with more of a bite or 1¼ cup of water for softer rice.
How to Make Jeera (Cumin) Rice in Instant Pot
Rinse the basmati rice 2-3 times until the water runs clear (removes extra starch), and drain the remaining water. Firstly, Press Saute on the Instant Pot. Heat ghee (or oil), add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves, and saute for a few seconds (until aromatic). Then add green chilies. Saute for another 30 seconds. Add rinsed Basmati Rice, water, salt, and give a quick stir. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes. Once the pot beeps, Do a quick pressure release (QR) Manually. Lastly, remove the lid away from you, and garnish with fresh cilantro/coriander leaves. Restaurant Style Perfect Jeera Rice is ready. Serve with raita, lentils, or any curry.
Stovetop Pressure Cooker Instructions
Follow the same process as you would with the Instant Pot. Cook the cumin rice for 2 whistles on medium heat in a stovetop pressure cooker and allow the pressure to release naturally. All other steps remain unchanged.
Stovetop Pot Instructions
To make jeera rice on a stovetop pot, follow the steps above until adding water and then cook covered on medium-low heat until the water is absorbed and then turn off the heat. Allow it to rest for some time, and then open the lid and fluff the rice.
Storage Suggestions
Store: Leftover jeera rice keeps well in the fridge for 2-3 days. Let it cool completely, and then store it in an airtight container. Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1-2 months. Reheat: Sprinkle some water to moisten and reheat the cumin rice pilaf in the microwave or stovetop until it warms. If Frozen, allow it to defrost in the refrigerator for a few hours and then reheat it on the stovetop or microwave for a steamy fresh cumin rice.
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