Jeera Rice Recipe
Make the perfect jeera rice that's non sticky, fluffy & aromatic. Instructions included to make jeera rice in a regular pot, traditional pressure cooker & Instant pot.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1½ cups aged basmati rice (refer notes)
- 2 tablespoon ghee or oil or butter
- 1 green chili slit and deseeded (optional)
- 2½ cups water to pressure cook or (1¾ cups + 2 tbsps for instant pot) or (3 cups for regular pot, Cut down if not using aged rice)
- ½ to ¾ teaspoon salt as needed
Whole spices
- 2 teaspoons cumin seeds (jeera)
- 1 bay leaf (tej patta)
- 4 green cardamoms (elaichi)
- 2 inch cinnamon piece (dalchini)
- 4 cloves (laung)
- 1 strand mace (javitri) (optional)
How to make the recipe
Preparation
- Rinse rice thrice and soak it in 3 cups water for 20 mins. Later drain to a colander.
Cook in pot or stovetop pressure cooker
- On a medium flame, heat ghee in a pot or pressure cooker. Add all the whole spices and let them sizzle for 2 mins, until aromatic.
- Stir in the green chili and rice. Fry on a high heat for 2 to 3 mins, without stirring vigorously.
- Pour water and add salt. Mix well and taste test the water to adjust salt. Bring to a rolling boil on a high heat.
- Option 1 - Jeera rice in a pot – Reduce the heat to low and cook covered until water is absorbed & the rice is cooked through. (takes me about 15 to 17 mins) Turn off and rest for 10 mins.
- Option 2 - Jeera rice in stovetop pressure cooker – Cover the pressure cooker with a lid. Cook on a high heat until you hear 1 whistle. For al dente rice, release the pressure carefully after 2 mins with the help of a wooden spatula. When the pressure drops completely, open the lid.
- Fluff up jeera rice with a fork before serving with curry or dal.
Instant pot Jeera Rice
- Press saute button and pour ghee to the inner pot of instant pot.
- Add all the spices & saute for 1 min until they turn fragrant. Add the drained rice and chilli. Saute for 2 mins stirring occasionally.
- Pour 1¾ cups plus 2 tbsps water and add salt. Stir and taste the water, to adjust salt.
- Secure the lid & position the steam release handle to sealing. Press the pressure cook button, set to high pressure. Set the timer for 5 mins.
- When done the instant pot beeps. Let the pressure release naturally for a min and release the rest manually with the help of a long spoon (moving the vent from sealing to venting).
- Fluff up the Jeera rice with a fork & add some coriander leaves if you want. Serve with dal or your favorite curry.
NUTRITION (estimation only)
Calories: 450kcal | Carbohydrates: 78g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 458mg | Potassium: 160mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2.4mg | Calcium: 49mg | Iron: 2mg
