Jeera Rice or Indian Cumin Rice is an easy Main Course Rice dish that is low on prep and is our number one choice of rice dish when entertaining or hosting friends. It is absolutely satisfying with dal or a vegetable curry and makes a great choice for weeknight meals.
This is also one of those recipes that you absolutely cannot go wrong with. It can be made by both seasoned and novice cooks with total ease. This is my go-to menu on days when I seek comfort food or when I am simply tired to cook.
Some of the other easy one pot rice dishes ideal for weekdays, lunchboxes that I recommend are Lemon Rice, Tomato Rice and Coconut Rice.
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About Cumin Seeds – Its Varieties
Cumin seeds is a commonly found spice in an Indian Kitchen. This spice is used for tempering or tadka as we call it in Hindi.
However, it is not to be confused with the Shah Jeera that is used for making Garam masala.
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.
About Jeera Rice
Made with fragrant long grain Basmati Rice, this rice dish does not have any vegetables unlike Pulao or Biryani.
Only whole spices and cumin seeds sautéed in ghee are required to flavor the rice.
There are many variations when it comes to Jeera Rice. Some add sliced onions while sautéing the spices while others prefer adding green peas. I keep it very simple and let the flavor of cumin and whole spices shine.
It is not mandatory to use Basmati Rice. This rice can be made using any variety easily available. Sona Masoori, Jasmine Rice, Seeraga Samba (South Indian rice variety), Kolam and Gobindobhog are some of the rice varieties I cook with. These are available easily online and / or at your local Indian grocery stores.
I absolutely cannot compromise with cooking the rice minus ghee or clarified butter. The roasted cumin and spices combined with ghee lends this amazing flavor to the rice dish. Oil does not do justice here.
While this dish is gluten-free, you can easily substitute the ghee with any neutral flavor oil like avocado or olive oil for a vegan version.
The recipe is quite simple and the key step is achieving fluffy and non-sticky rice texture. The tips below would certainly help you achieve restaurant style Jeera Rice.
Tips to Cook Basmati Rice for Indian Cumin Rice
- Use Long Grain Aged Basmati Rice. Longer the age, fluffier and longer the grains after they cook.
- 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 15 - 20 minutes (for both stove top pressure cooker and Instant Pot).
- Drain the water that is used for soaking the rice. This method ensures non-sticky rice.
- Once the rice has cooked, use a fork to fluff the rice. It prevents the grains from breaking
Another key step is cooking the rice or Rice to Water Ratio. Adding too less water means the rice would be hard and uncooked and excess water would lead to mushy rice.
Rice to Water Ratio – Stove Top Pressure Cooker
1 and ½ cups Basmati Rice : 1 ¾ cups water for pressure cooking
Rice to Water Ratio – Instant Pot
1 and ½ cups Basmati Rice : 1 & ½ cups water (equal amount)
Step-wise Instructions for Instant Pot Jeera Rice
Wash and Soak the rice for no longer than 15 to 20 minutes. Drain the water, rinse once and keep aside.
Switch on the Instant Pot. Press Saute Mode. Once the display shows On or Hot, add ghee, cumin seeds and the whole spices. Allow the cumin to roast / brown.
Now add the soaked and drained rice, salt to taste and water. Switch off Saute Mode.
Close the lid, adjust vent to sealing and pressure cook on High for 4 minutes, Allow natural pressure release for 10 minutes and then release the balance pressure manually.
Fluff the rice using a fork.
Step-wise Instructions for Pressure Cooker Jeera Rice
Wash and Soak the Basmati Rice for 15- 20 minutes. Drain the water, rinse once and keep aside.
Heat a pan, add ghee, whole spices and cumin seeds. Once the cumin roasts, add the soaked and drained basmati rice. Mix well. Switch off the flame.
Transfer the rice to a pressure cooking vessel. Add Water and salt to taste. Mix well and pressure cook for 3 whistles. Allow the pressure to release naturally.
Note – I have used a 10 litre pressure cooker. The cooker is capable of cooking 3 different things (pot in pot) at one go.
In case you are using a 2 litre pressure cooker, you can directly saute and cook in the pressure cooker itself and no separate container is required. It would require 2 whistles on medium heat.
Serving Suggestions
Jeera Rice is a mildly flavored rice dish and hence can be paired with a curry or dal of your choice. During Summers, you can also serve this with yogurt or raita.
Instant Pot Red Lentil Dal (Masoor Dal)
Instant Pot Vegan Dal Makhani – Kidney Beans and Black Lentils Dal
Black Eyed Peas Curry – Lobia Masala in Instant Pot
Rajma Masala in Instant Pot – Kidney Bean Curry
Chana Masala – Indian Chickpea Curry
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Jeera Rice | Indian Cumin Rice (Instant Pot + Stove Top)
Ingredients
- 1 ½ cups Basmati Rice
- Water Read Notes for exact quantity used (both IP and Pressure Cooker)
- 1 tbsp Ghee or clarified butter
- 3 Cloves
- 2 Bay Leaves
- 2 Cinnamon Sticks (1 inch each x 2 nos)
- 1 tbsp Cumin Seeds or Jeera
- Salt to taste
- Finely chopped coriander leaves for garnish
1 cup 250 ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
Instant Pot Cooking Instructions
- Wash and Soak the rice for no longer than 15 to 20 minutes. Drain the water, rinse once and keep aside.
- Switch on the Instant Pot. Press Saute Mode. Once the display shows On or Hot, add ghee, cumin seeds and the whole spices. Allow the cumin to roast /brown.
- Now add the soaked and drained rice, salt to taste and water (1 and 1/2 cups of Rice : 1 and 1/2 cups of water). Switch off Saute Mode.
- Close the lid, adjust vent to sealing and pressure cook on Low for 4minutes, Allow natural pressure release for 10 minutes and then release the balance pressure manually. Switch off the Instant Pot.
- Remove the Instant Pot Steel Insert, fluff the rice with a fork and remove the Jeera Rice onto a bowl.
Pressure Cooker Cooking 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.
- 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)
- Now add Jeera or Cumin seeds. Once they have browned, add the drained basmati rice.
- Mix well and allow the water to evaporate slightly.
- Switch off the flame, add the rice to a cooker vessel along with salt to taste. Now add water.
- 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.
- Garnish with finely chopped coriander leaves as required and serve piping hot.
Notes
This recipe was published in February 2018, I had updated the post with step-wise pictures in June 2020 and now added the Instant Pot Cooking Instructions to the recipe.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan