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. 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.
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
Calories: 285kcalCarbohydrates: 51gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 74mgPotassium: 99mgFiber: 2gSugar: 0.4gVitamin A: 184IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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.
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