Jeera Rice / Cumin Rice / Jeera Rice In Pressure Cooker

Easy Jeera Rice Recipe in a pressure cooker. Gluten Free Indian Main Course Recipe made with Basmati Rice and Cumin seeds that is easy to make and tastes best with a side of dal or a spicy curry.

Jeera Rice / Cumin Rice / Jeera Rice In Pressure Cooker

I may dish out umpteen recipes at home but my heart truly seeks simple home style food. Food that gets done in 30 minutes, requires less presence in the kitchen and is 100% soul satisfying. Jeera Rice and a bowl of dal with a side of papad and pickle is the ultimate soul food that we love from the North Indian Cuisine.

Jeera Rice, as the name sounds, is quite an easy and simple rice recipe. Made with 2 key ingredients viz. Cumin Seeds and Basmati Rice, this aromatic Indian Rice preparation tastes best with basically anything – A spicy curry, stew or Dal.

Cumin seeds is a commonly found spice in an Indian Kitchen. For basic tadka or tempering, Jeera is used. However, it is not to be confused with the Shah Jeera that is used for making Garam masalas.

Jeera comes in 3 varieties. The Kala Jeera is what we use – Indian Cumin Seeds which are darker in colour. The Shah Jeera is thinner in comparison to the cumin seeds and only used for the purpose of making masalas.

There is another variety called Kali Jeeri which shouldn’t be mistaken with Kala Jeera as they are only used for medicinal purposes and quite bitter in taste. So this information will be useful for anyone who plans to buy spices for the first time in an Indian Super market. Look out for Indian Cumin Seeds or Kala Jeera.

My recipe for Jeera Rice in pressure cooker is such a breeze. All you need is a basic pressure cooker and both the dal and rice gets ready in no time while you laze around on the couch proudly promising your family a lavish meal. While the pressure cooker does its job, you are roasting papad and chopping vegetables for a quick salad. That’s it! Lunch is served!

It is one of those simplest recipes that anyone can cook in the kitchen. Be it the husbands treating their wives on Sunday, bachelors, students missing home food – All can certainly nail this rice dish!

I personally don’t prefer cooking rice on the stove top. I find it quite a daunting process and let’s face it when you talk about less involvement in the kitchen – Pressure cooker is your best friend!

There are many versions to this recipe. Some prefer adding onions, while others don’t. I fall under the category of “No Onion Jeera Rice”.

I also prefer cooking this Rice dish in ghee or clarified butter. Oil, somehow, never gives me that aromatic experience or satisfaction.

For the Jeera Rice recipe, I have used minimal whole spices and more of cumin seeds. As the name suggests, I don’t want the whole spices overpowering the dish. If it does, it would taste like a pulao instead of Jeera Rice.

Jeera Rice - Indian Cumin Rice in Pressure cooker

Also, Jeera Rice is mostly served with a simple dal tadka or a spicy gravy so its best to keep the rice simple. Some of my personal recommendations that would taste best with Jeera Rice are Chana Masala, Malai Kofta, Chettinad Mixed Vegetable Curry and Indrahaar Ki Kadhi

True happiness is opening the pressure cooking lid and finding that perfectly cooked Aromatic Basmati Rice. Light, Fluffy and flavourful.

Jeera Rice Recipe

Since I promised earlier that it would be a breeze for anyone who attempts this rice dish, let me lay down certain points / tips that will help you achieve that fluffy basmati rice texture that will wow your family!

Tips to Cook Basmati Rice for Jeera Rice

  • Use Long Grain Aged Basmati Rice. Longer the age, fluffier and longer the grains.
  • Wash the rice for atleast 3 to 4 times, until you see clear water.
  • Use Room temperature water to soak the rice. No warm water required.
  • Soak the rice for atleast 20 minutes. This is applicable for both stove top and pressure cooker version.
  • Drain the water that is used for soaking the rice. I follow this method for all my rice recipes whether it is cooking on stove top or in pressure cooker. This method ensures non-sticky rice.
  • Water to Rice Ratio – For this particular recipe, I have used 1 ½ cups of Basmati Rice and 1 ¾ cup of Water to pressure cook. (1 cup is 200 ml)
  • Pressure cooker always demands less water as compared to the stove top version. Texture also depends on the quality of rice used.
  • Once the rice has cooked, use a fork to fluff the rice. It prevents the grains from breaking.
  • Highly recommend using Ghee for any rice, pulao, biryani recipes as it enhances the taste. We use Organic A2 Cow Ghee at home. Although, if you are a vegan, please skip this and use oil.

For Bachelors or fairly new cooks, I am also adding few other points that would help you sail through this beginner recipe easily.

How to determine whether rice has cooked?

After fluffing the rice, if you are able to press the rice grain between your thumb and index finger and it is soft and mushy, the rice has cooked. If you feel that it is a bit grainy, additional cooking time is recommended.  In case of pressure cooker, just cook it for another whistle.

No Time to Soak the Rice

This is one of the most common issues due to busy schedule. Wash the rice for a couple of times until you see that the water is clear and then pressure cook the rice for a couple extra whistles.

Now let us see the detailed cooking process with step by step pictures.

Step by Step Jeera Rice Recipe

Wash and Soak the Basmati Rice for 20 minutes. Ensure you wash the rice 3 to 4 times, until the water is clear for best results.

Soaked Basmati Rice

After 20 minutes, drain all the water used for soaking and keep the rice aside.

Heat a thick bottom kadhai or pan, add ghee and the whole spices (bay leaf, cloves and cinnamon stick)

Ghee and Whole Spices

Now add Jeera or Cumin seeds. Once they have browned, add the drained basmati rice.

Cumin Seeds

Mix well and allow the water to evaporate slightly.

Adding the soaked basmati rice to the whole spices and jeera

Switch off the flame, add the rice to a cooker vessel along with salt to taste. Now add water.

Jeera Rice in Pressure Cooker
Adding water for cooking the basmati rice

Cover the vessel with a lid and place it inside the pressure cooker. Cook until 3 whistles and then allow the pressure to release naturally.

Remove the vessel from cooker and allow it to cool slightly before fluffing the rice using a fork.

Jeera Rice is ready to serve
Fluffy Basmati Rice

Garnish with finely chopped coriander leaves as required and serve piping hot.

Recipe Notes

  • Jeera Rice can be made in excess and bulk stocked in refrigerator. You can heat small portions and serve. Always ensure the rice is at room temperature before placing it inside the refrigerator. This also extends the shelf life of the rice.
  • The Recipe is Gluten Free but not Vegan as we have used Cow Ghee. For a Vegan Recipe, replace ghee with any veg oil.

OTHER EASY RICE RECIPES ON THE BLOG

Jeera Rice Recipe

Jeera Rice / Cumin Rice / Jeera Rice In Pressure Cooker

Vidya Narayan
Easy Jeera Rice Recipe in a pressure cooker. Gluten Free Indian Main Course Recipe made with Basmati Rice and Cumin seeds that is easy to make and tastes best with a side of dal or a spicy curry
0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Soaking Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, north indian
Servings 2 people

Ingredients
  

  • 1 1/2 cups Basmati Rice 1 cup is 200 ml measurement
  • 1 3/4 cup Water for pressure cooking Water for soaking the rice and washing extra as required
  • 1 tbsp Cow Ghee or clarified butter
  • 3 nos. Cloves or Lavang
  • 2 nos. Bay Leaves or Tej Patta
  • 2 nos. Cinnamon Sticks or Dalchini (1 inch each X 2 nos)
  • 1 tbsp Cumin Seeds or Jeera
  • Salt to taste
  • Finely chopped coriander leaves as required

Instructions
 

  • Wash and Soak the Basmati Rice for 20 minutes. Ensure you wash the rice 3 to 4 times, until the water is clear for best results.
    Soaked Basmati Rice
  • After 20 minutes, drain all the water used for soaking and keep the rice aside.
  • Heat a thick bottom kadhai or pan, add ghee and the whole spices (bay leaf, cloves and cinnamon stick)
    Ghee and Whole Spices for Jeera Rice
  • Now add Jeera or Cumin seeds. Once they have browned, add the drained basmati rice.
    Cumin seeds for Jeera Rice
  • Mix well and allow the water to evaporate slightly.
    Soaked basmati rice with spices
  • Switch off the flame, add the rice to a cooker vessel along with salt to taste. Now add water.
    rice to be pressure cooked with spices and cumin
  • Cover the vessel with a lid and place it inside the pressure cooker. Cook until 3 whistles and then allow the pressure to release naturally.
  • Remove the vessel from cooker and allow it to cool slightly before fluffing the rice using a fork.
    Fluffy Jeera Rice is ready to serve
  • Garnish with finely chopped coriander leaves as required and serve piping hot.

Notes

  • Jeera Rice can be made in excess and bulk stocked in refrigerator. You can heat small portions and serve. Always ensure the rice is at room temperature before placing it inside the refrigerator. This also extends the shelf life of the rice.
  • The Recipe is Gluten Free but not Vegan as we have used Cow Ghee. For a Vegan Recipe, replace ghee with any veg oil.
Keyword Jeera Rice, Jeera Rice in pressure cooker, rice recipes
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

This recipe was published in February 2018 and I have now updated the post with step by step pictures, photographs and added information.

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

Help us Grow! Share the recipe with your family and friends.. Encourage everyone around you to cook at home.

You can also subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 2492

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 14 Comments

  1. Malini

    Looks perfect Vidya. One of my favorite rice with some kadai gravy.

    1. Vidya Narayan

      Thank you dear. I would love it with your Chinese preparations that look so lipsmacking

  2. jyo

    Love these kinda quick fix dishes and it’s my most fav too…i simply love it with methi dal??

    1. Vidya Narayan

      Absolutely true. Something simple as cumin elevates the dish so much. Methi dal is my fav too also palak ki dal. Thanks dear.

  3. Amrita

    I love Jeera rice as is or with any Dal!This looks super awesome!

    1. Vidya Narayan

      Same here dear .. When I cook for self, I usually resort to this along with curd on the side.

  4. Soma Mukherjee

    Love jeera rice with some piping hot dal tadka , yours looks just perfect.

    1. Vidya Narayan

      Apt combination suggestion by you. I love it too. Thanks so much

  5. Mina Joshi

    Looks delicious. I always think that a mealisn’tcomplete with at least a small serving of rice. I love Jeera rice and we often make it for a change. I don’t think we get the Sona Masuri Hand Pounded Rice here but as you mention locally grown and organic rice must taste a lot nicer than the polished rice we get these days.

  6. Perfectly cooked jeera rice.. This is addictive recipe with Dhal tadka and potato fries..

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.