Jeera Rice Recipe (Cumin Rice)
This jeera rice or should I say cumin rice (Indian rice) recipe is an absolute delight. It’s one of those recipes that are so simple, yet so fluffy, delicious, and fragrant.
This is one seasoned basmati rice that is about to change your life. Jeera rice is a versatile pilau that can be served with your favorite curry or dal. Let me show you how to make it in easy steps.
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Restaurant style Jeera rice recipe
I thought making garlic butter rice or seasoned rice is the best way to infuse flavor into white rice, but boy was I wrong! Jeera rice, or cumin rice, is by far the tastiest way to enjoy this staple grain. Not only is it incredibly simple to make, but the end result is a fragrant, flavorful, and perfectly cooked rice side dish that goes great with just about any Indian curry or dal.
If cooked right, cumin rice will come out fluffy with separate grains just as your favorite Indian restaurants would serve it. Not only that, this homemade recipe will give your favorite Indian recipe a run for its money.
I love this rice recipe because it is easy to make, vegetarian, and can be enjoyed with any Indian curry or dal.
You will love it with my lamb curry, instant pot chicken curry, instant pot lentil curry, potato and chickpea curry, or coconut chicken curry.
Today, I will be teaching you how to cook this side dish on the stovetop and how to cook it in the instant pot. You can also cook cumin rice in the traditional pressure cooker if you prefer.
So what’s the secret to making the best jeera rice
It all comes down to the following things:
Tempering the whole spices: This is an essential step in making any Indian rice dish and jeera rice is no exception. Tempering whole spices in hot oil, butter, or ghee releases their flavor and aroma, which in turn flavors the rice. For this recipe, I used a combination of cumin seeds (jeera), cinnamon, green cardamom, and bay leaves.
The rice to water ratio: This step is important because if there’s too much water, the rice will be mushy. On the other hand, not enough water will result in dry, hard rice. The perfect ratio is usually 1:1.5 or 1:2(1 cup rice to 1.5 cups water or 2 cups). The grains of a well-cooked pulao should separate easily and not be sticky or mushy (you should be able to see each grain). This also leads me to the next tip
Soaking the rice and the cooking time: Soak the rice for at least 30 minutes before cooking. This helps the rice cook evenly and prevents it from getting mushy. The cooking time will also vary depending on the type of rice you use and also want to cook the rice until it is tender but not mushy. Not all rice is made equal but basmati rice usually takes about 15-20 minutes to cook. Depending on the brand you use, you’ll know the rice is done when the grains are tender. In fact, you can cook jeera rice in the instant pot pressure cooker in just 6 minutes.
The type of rice: It can only be Jeera rice if it is cooked with quality basmati rice. Basmati rice is for this recipe because it is fragrant, light, and fluffy. That being said, you can use long grain rice if that is what is available to you and you would want to try this recipe.
Now that you know the secrets to making perfect jeera rice, let’s get cooking!
Ingredient
Uncooked basmati rice ( pure basmati or golden sella basmati)
Cumin seeds: do not mistake this for ground cumin, they don’t have the same aroma.
Bay leave
Green chili: I used dried green chili but you can use one fresh one.
Cinnamon stick: this can not also be substituted for ground cinnamon because it would not yield the same result.
Green cardamom pods
Butter: substitute with vegetable oil or ghee
Salt to taste
How to make jeera rice
Here is a step-by-step guide on how to cook this rice in the instant pot or the stovetop.
Stove top instructions
Rinse the rice until the water runs clear, transfer it into a bowl, and pour enough water to cover it. Soak the rice for at least 30 minutes if time is not of the essence. Drain and set aside.
Place a pot on medium-high heat, add butter or ghee and melt. if using butter, heat it until it becomes foamy and light brown in color.
Add the whole spices, cumin, bay leaf, green cardamom pods, and cinnamon stick and saute for about 30 seconds to release the flavor. Stir constantly and do keep an eye out so that the spices don’t burn.
Add the washed rice into the sauteed spices the stir to combine. Continue to stir for another 30 seconds to 1 minute.
Add water, dried chilies, salt, and stir to combine. Cook rice on high heat until it comes to a boil. Reduce the heat to low, cover the pot of rice, and simmer for 15 to 20 minutes or until tender and fully cooked.
Turn off the heat and let the rice sits for another 5 minutes, remove the lid and remove the bay leaf, cinnamon stick, and cardamom pods then fluff the rice with a fork.
Serve and enjoy!
Instant pot jeera rice instructions
Wash and soak the basmati rice for about 30 minutes (optional), drain, and set aside.
Turn on the saute function of your instant pot and heat until hot, then melt the butter or ghee.
Add the whole spices, cumin seeds, bay leaf, green cardamom pods, and cinnamon stick and saute for about 30 seconds.
Add washed rice, chili, and salt, and stir to combine. Pour water over the rice and stir.
Securely cover the instant pot turning the valve to the seal position
Select the manual or pressure cook button and time for 6 minutes. When the cooking cycle is complete, leave to natural pressure release for 5 minutes then carefully do a quick release.
Open the lid of the instant pot, remove the bay leaf, cardamom pods, and cinnamon stick, then fluff the rice with a fork. Remove the inner pot from the instant pot so the rice doesn’t dry out with the residual heat from the heating element. serve and enjoy.
How to store
Cooked rice can be stored in the fridge in an airtight container for up to 4 days. If you would not be needing the leftover anytime soon then it is best to freeze it. Cumin rice can be frozen in a freezer-safe bag or container for up to 3 months.
You can reheat rice in the microwave, stovetop, or oven. Note, you may need a sprinkle a splash of water over the rice if reheating for a fluffy outcome.
I hope you enjoy this homemade Indian rice recipe. Please let me know how it turns out for you if you try it! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
Jeera Rice Recipe (Cumin Rice)
Equipment
- Instant pot or cooking pot
Ingredients
- 2 cups uncooked basmati rice
- ½ Tablespoon cumin seeds
- 1 bay leave
- 1 green chili
- 4 green cardamom pods
- 1 cinnamon stick
- 3 Tablespoons butter
- Salt to taste
Instructions
Stove top instructions (1:2 rice to water ratio)
- Rinse the rice until the water runs clear, transfer it into a bowl, and pour enough water to cover it. Soak the rice for at least 30 minutes if time is not of the essence. Drain and set aside.
- Place a pot on medium-high heat, add butter or ghee and melt. if using butter, heat it until it becomes foamy and light brown in color.
- Add the whole spices, cumin, bay leaf, green cardamom pods, and cinnamon stick and saute for about 30 seconds to release the flavor. Stir constantly and do keep an eye out so that the spices don’t burn.
- Add the washed rice into the sauteed spices the stir to combine. Continue to stir for another 30 seconds to 1 minute.
- Add water, dried chilies, salt, and stir to combine. Cook rice on high heat until it comes to a boil. Reduce the heat to low, cover the pot of rice, and simmer for 15 to 20 minutes or until tender and fully cooked.
- Turn off the heat and let the rice sits for another 5 minutes, remove the lid and remove the bay leaf, cinnamon stick, and cardamom pods then fluff the rice with a fork. Serve and enjoy!
Instant pot instructions (1:1.5 rice to water ratio)
- Wash and soak the basmati rice for about 30 minutes (optional), drain and set aside.
- Turn on the saute function of your instant pot and heat until hot, then melt the butter or ghee.
- Add the whole spices, cumin seeds, bay leaf, green cardamom pods, and cinnamon stick and saute for about 30 seconds.
- Add washed rice, chili, and salt, and stir to combine. Pour water over the rice and stir.
- Securely cover the instant pot turning the valve to the seal position
- Select the manual or pressure cook button and time for 6 minutes. When the cooking cycle is complete, leave to natural pressure release for 5 minutes then carefully do a quick release.
- Open the lid of the instant pot, remove the bay leaf, cardamom pods, and cinnamon stick, then fluff the rice with a fork. Remove the inner pot from the instant pot so the rice doesn’t dry out with the residual heat from the heating element. serve and enjoy.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
