Jeera Rice - Indian Cumin Rice
Fragrant and flavorful, Jeera Rice is the perfect accompaniment to your favorite Indian curries or can be enjoyed on its own. Follow our pro tips for perfectly fluffy rice every time.
Servings: 6 people
Calories: 140kcal
Cost: $3
Equipment
Ingredients
- 1 cup Long grain Basmati Rice
- 1.5 cups Water for cooking
- 1 Tablespoon Oil
- 1 teaspoon Jeera Cumin Seeds
- ¼ teaspoon Salt
Optional Whole Spices
- 1 Bay-leaf
- 1 inch Cinnamon Stick
- 4-5 Cloves
- 4-5 Black Peppercorns
- 4-5 Green Cardamom Pods
Instructions
Prepare Rice
- Rinse the rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes ( Optional) . Drain the water and set the rice aside.
How to Make Instant Pot Jeera Rice
- Start the Instant Pot on Sauté Mode. Once it displays HOT , add oil. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf , is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
- Add the rice and fry for a few minutes until the rice grains start to turn opaque. Add water and salt to taste. Stir well and bring the water to a boil.
- Cancel Saute. Close the lid. Set the valve to sealing. Press RICE setting and let Instant Pot make the rice. Once it’s done cooking, wait for 5 minutes on Keep Warm setting and then do a quick pressure release. Open the lid.
- Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
How to Make Jeera Rice on Stove
- Heat oil in a pan on medium heat. Add cumin seeds. ( Also add whole peppercorns, cinnamon stick, cloves, green cardamom pods, and bay leaf is using ) Fry for a few seconds until the cumin seeds start to splutter and turn darker brown.
- Add the rice and fry for a few minutes until the rice grains start to turn opaque. Add water and salt to taste. Stir well and bring the water to a boil.
- Reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 15-18 minutes or until the rice is cooked and the water is absorbed.
- Turn off the heat and let the rice sit for 5 minutes. Fluff the rice with a fork and remove the cinnamon stick, star anise and bay leaf before serving.
Notes
- Proper ratio of rice to water: To make perfectly cooked Jeera Rice, it's important to get the ratio of rice to water right. Use 1.5 cups of water for every 1 cup of rice. This ratio may vary slightly depending on the type of rice you use, so adjust accordingly.
- Temper the spices: The spices used in Jeera Rice are tempered in hot oil to release their flavors. Make sure the oil is hot before adding the cumin seeds, cardamom pods, and bay leaf. Fry them for a few seconds until fragrant, but be careful not to burn them.
- Fluff the rice with a fork: Once the rice is cooked, use a fork to fluff the rice and separate any clumps. This will help to distribute the spices evenly and create a fluffy texture without breaking the morsels.
Nutrition
Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Potassium: 59mg | Vitamin A: 6IU