This Restaurant Style Jeera Rice (Cumin Rice) recipe is an easy one-pot flavorful rice dish made with basmati rice, jeera, and whole spices in Instant Pot Pressure Cooker or Stovetop. Enjoy this aromatic rice with any curry or lentil.
Health Benefits of Jeera (Cumin) Seeds?
Jeera (cumin) is commonly used in Indian cooking and 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
- promotes digestion
- boosts immunity
- lowers the Risk of Iron-Deficiency Anemia
- helps in fighting common colds.
Ingredients for Jeera Rice Recipe
- Rice: Use good quality long grain Basmati rice for the restaurant style. You can also use small grain rice, and adjust the water accordingly.
- Ghee or Oil: I like to use 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.
- Green chili: is added for the heat. Increase or decrease the quantity according to your spice level.
- Whole Spices: cumin seeds, cinnamon, cloves, bay leaf, green cardamom, and star anise (optional).
- Coriander Leaves: They enhance the flavor, so do not skip it.
- Salt: for seasoning
How to Make Jeera Rice in Instant Pot
Firstly, Press Saute on Instant Pot. Add ghee or oil and once it's hot add cumin/jeera seeds, bay leaf, cinnamon sticks, cardamom, and cloves. Saute for 30 secs (till aromatic).
Then add green chilies. Saute for another 30 secs.
Add Basmati Rice, water, salt, and give a 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
- Heat ghee in a pressure cooker on medium heat, and once it's hot, add bay leaf, cinnamon sticks, cardamom, cloves, cumin/jeera. Saute for 30 seconds (till aromatic).
- Then add green chilies. Saute for another 30 secs.
- Add basmati rice, water, salt, and stir well.
- Close the lid of the cooker, Pressure cook it for two whistles on medium heat.
- When rice is cooled, fluff the rice with a fork. Garnish with fresh coriander leaves.
- Pressure Cooker Jeera Rice is ready to serve.
Stovetop Pot Instructions
To make jeera rice recipe or pulao on a stovetop pot, follow the steps above until adding water and then cook covered on 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.
What to serve with Jeera/Cumin Rice?
Serve Jeera Pulao with curry, lentils(dal), or just serve with a side of yogurt or raita.
I love to pair with the below North Indian Curries:
Tips to make Perfect Jeera Rice
- Use good quality basmati rice for making the fragrant Jeera Rice. However, you can use any premium quality rice.
- To make non-sticky, fluffy cumin rice adjust the water correctly, depending on the quality and type of rice used. I have used basmati rice in this recipe.
- Use ghee (clarified butter) to get the best flavors in the Jeera Rice. But Vegans can use either coconut oil or any cooking oil.
Frequently Asked Questions
Jeera rice keeps good in the refrigerator for 2-3 days when stored in an airtight container.
You can reheat either in the microwave or on the stovetop. Splash some water (about one tablespoon for every one cup of cooked jeera rice) to help rehydrate and until warmed through.
No, I have used Ghee in this recipe. To make it vegan, substitute ghee with any cookign oil.
More Instant Pot Rice recipes
Instant Pot Jeera Rice (Indian Cumin Rice)
Ingredients
Whole Spices
- 1 teaspoon cumin (jeera) Seeds
- 1 inch cinnamon
- 2-3 cloves
- 1 bay leaf
- 2 green cardamom
Other Ingredients
- 1-2 tablespoons oil or ghee
- 1 cup basmati rice rinsed
- 2 green chilies split lengthwise
- 1.5 cups water
- salt to taste
- 2 tablespoons coriander (cilantro)
Instructions
Instant Pot Method
- Press Saute on Instant Pot. Add ghee or oil and once it's hot add cumin/jeera seeds, bay leaf, cinnamon sticks, cardamom, and cloves. Saute for 30 secs (till aromatic).
- Then add green chilies. Saute for another 30 secs.
- Add Basmati Rice, water, salt, and give a 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, garnish with fresh cilantro/coriander leaves.
- Jeera Rice is ready.
Indian Pressure Cooker Method
- Heat ghee in a pressure cooker on medium heat and once it's hot add bay leaf, cinnamon sticks, cardamom, cloves, cumin/Jeera. Saute for 30 seconds (till aromatic).
- Then add green chilies. Saute for another 30 secs.
- Add basmati rice, water, salt and stir well.
- Close the lid of the cooker, Pressure cook it for 2 whistles on medium heat.
- When rice is cooled, fluff the rice with a fork. Garnish with fresh coriander leaves.
- Jeera Rice is ready
Stovetop Pot Method:
- To make jeera rice recipe or pulao on a stovetop pot, follow the steps as above until adding water and then cook covered on a 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.
Notes
- Use good quality basmati rice for making the fragrant Jeera Rice. However, you can use any premium quality rice.
- To make non-sticky, fluffy cumin rice adjust water correctly, as it depends on the quality and type of rice used. I have used basmati rice in this recipe.
- Use ghee (clarified butter) to get the best flavors in the Jeera Rice. But Vegans can use either coconut oil or any cooking oil.
Nutrition
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