Jeera Rice Recipe (Cumin Rice) Restaurant style Jeera Pulao

This jeera rice recipe is PERFECT, non-sticky, fluffy, fragrant and delicious. The simple steamed rice is simply flavored with jeera (aka cumin seeds), hence the name Cumin rice or Jeera pulao.

I am sharing 4 methods of making jeera rice. Each and every method gives perfect taste and texture. Choose the one that suits you the most.

Whenever you have guests coming, you don’t want to serve them plain rice. So this jeera pulao is the dish that you want to make which takes no extra effort yet impressive.

Whenever we go to Punjabi restaurants, we usually finish up our meal with jeera rice and dal fry or dal tadka. This mild cumin rice is very simple and easy to make.

Here are the quick links for the 4 method of making cumin rice.

1. One pot cumin rice – This is the home-style method, quick, less messy and just one pot to wash afterward. In this method, temper the whole spices, cumin seeds in ghee and then cook the rice with the spices in the water. This way the rice absorbs the flavors well.
2. Restaurant style jeera rice – In this method, we need some pre-cooked rice. If you have leftover rice in the fridge then choose this recipe. This pre-cooked basmati rice is seasoned with whole spices, cumin seeds and mixed with cashew nuts, raisins. Restaurant or Dhaba people make a large batch of plain, steamed basmati rice ahead of time. Then just temper and season the rice as the order comes in for jeera rice, veg pulao, fried rice, peas pulao etc.
3. Instant pot jeera rice – This method is similar to the one-pot method. Instead, we are cooking into the electric pressure cooker.
4. Jeera pulao in Instant pot (PIP method) – Again cooking into the instant pot but this time with PIP (pot-in-pot) method. So in the main liner, we can cook instant pot dal fry. So we are cooking two dishes at the same time. Yup, making a meal in one go.

What to eat with jeera rice?

Jeera rice is best served with side dish like dal, beans or curry, gravy.

Jeera pulao goes well with Dal / kadhi / beans

• Dal fry – restaurant style
• Dal tadka – restaurant style
• Whole green moong dal
• Punjabi kadhi
• Dal makhani
• Whole masoor dal
• Chana dal
• Rajma masala

Jeera rice goes well with Punjabi curry or gravy

• Paneer butter masala
• Capsicum Curry
• Aloo palak
• Shahi paneer
• Matar mushroom
• Matar paneer
• Malai kofta

How to make cumin rice (one pot, stovetop method)

1. Wash the basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.

2. After 20 minutes drain the rice in a strainer and let it dry for 10 minutes, it is optional if you are in a rush.
   

3. Heat the ghee in a thick bottom saucepan on medium heat. Once hot add bay leaf, cloves, and cinnamon stick and saute for a minute. You will get a nice aroma from whole spices.

4. Then add cumin seeds and let them sizzle.
   
5. Add rice and sauté them for a minute.
6. Add 2 cups of water, salt, and lemon juice; mix well.
   
7. Let the water come up to a boil.
8. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes.
   
9. Then turn off the heat. Let it stand for 10 minutes covered so rice will get firm up and after 10 minutes open the lid.
10. Fluff up with use of fork.

It is ready to serve. Remove it to a serving bowl. Or keep it covered, so it stays warm.

How to make jeera rice (restaurant style)

1. Wash the rice under running cold water till water runs clear. Soak in enough water for at least 20 minutes.
2. After 20 minutes, drain the rice.
   
3. Take the rice in a pan. Add water, salt and whole spices (cinnamon stick, cloves, cardamom and bay leaf).
4. Turn the heat on medium and let come to a boil. Then let it simmer for 15 minutes uncovered on medium-low heat.
   
5. Check the rice grain, it should be cooked. Turn off the stove.
6. Drain the excess water using strainer or colander. Let it drain for 5 minutes.
   
7. Then spread the rice on a large plate. So there will be no lumps of rice. Let it cool for 10-15 minutes. Then proceed. Spreading the rice on the plate and letting them cool down are two important steps. This ensures the separated rice grains and no breaking of grains while mixing later on.
8. Once rice is cooled down a little bit. Heat the ghee in a pan on medium heat.
   
9. Once hot add cumin seeds. Saute till cumin seeds are light brown and you will get the aroma of cumin.
10. Add cashew nuts.
    
11. Roast with stirring constantly till cashews are light brown in color.
12. Add green chili. Cook for 30 seconds.
    
13. Then add cooked rice and chopped cilantro.
14. Stir very gently till everything is mixed and incorporated well. Turn off the stove.
    

Addition of cashews is optional. I have added because I just wanted to make similar to the restaurant one. Along with cashews, you can add raisins as well.

How to cook jeera rice in Instant pot?

1. Wash the rice under running cold water till water runs clear. Then soak in enough water for 15-20 minutes. After that discard the soaking water.
2. Turn on the Instant pot with sauté mode. Once hot add ghee and let it melt. Once melted and hot, add cinnamon stick, cloves, bay leaf, and cumin seeds. Saute for 1 minute or till you get the nice aroma of the spices. You will notice the cumin seeds are golden brown in color.
3. Then add soaked, drained rice and mix.
   
4. Add water.
5. Add salt and lemon juice. Stir to combine.
   
6. Cancel the sauté mode, cover the instant pot with lid, and position the valve to sealing. Cook on manual (high pressure) for 5 minutes. Then do QPR (quick pressure release) by changing the valve position to venting. Once pin drops open the lid.
7. Gently stir, fluff up the rice and serve.
   

NOTE: You can double or triple the amount as required.

How to make Instant pot jeera rice (PIP method)

1. Wash the rice under running cold water till water runs clear. Then soak in enough water for 15-20 minutes. After that discard the soaking water and take rice into the insert container.
2. Heat the ghee in a small tadka pan on medium heat. Once hot, add cinnamon stick, cloves, and bay leaf. Saute for 30-40 seconds and you will get a nice aroma of the spices.
3. Add cumin seeds and let them sizzle and fry till they are golden brown in color.
   
4. Add this tempering to the rice. Also, add salt.
5. Add water and lemon juice.
   
6. Add 1-2 glass of water in the liner of the instant pot. Place the rack in the liner and then rice container on the rack.
7. Cover the inner container with the lid.
   
8. Then cover the IP with lid, position the vent to sealing and cook on manual (high pressure) for 5 minutes. Then do QPR by positioning the valve to venting. Once the pin drops, open the lid. Remove the rice container. Add chopped cilantro leaves.
9. Then fluff up the rice using the fork.
   

I usually make dal and instant pot jeera rice together. This instant pot dal fry also takes 4 minutes to cook. So I cook dal in the main liner of IP and jeera rice in the container using the PIP method. So I get a meal ready in a jiffy. While both are cooking, I quickly roast the papad and make a kachumber salad as a side to go with my jeera rice and dal fry.

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4 from 1 vote

Jeera Rice Recipe (Cumin Rice) Restaurant style Jeera Pulao

This jeera rice recipe is PERFECT, Non-sticky, fluffy and flavored with cumin seeds.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 3 Servings

Calories 265kcal

Author Kanan

Ingredients

• 1 cup Basmati rice
• 1 tablespoon Ghee (Clarified butter)
• 1 Bay leaf
• 2 Cloves
• 1 inch Cinnamon stick
• 2 teaspoons Cumin seeds
• 1 Green chili Optional
• 1 teaspoon Lemon juice
• Salt to taste
• Water 2 cups for one pot method // 3 cups for restaurant style method // 1 ½ cups for Instant pot method // 1 ¼ cups for instant pot (PIP) method
• 1 tablspoon Cilantro or coriander leaves Chopped, for garnishing (optional)
• 1 tablespoon Cashew nuts (for restaurant style version only)

Instructions

• Wash and soak the rice for 15-20 minutes. Then drain and discard the water.
• Heat the ghee in a thick bottom saucepan on medium heat.
• Once hot add bay leaf, cloves and cinnamon stick and saute for a minute.
• Then add cumin seeds and let them sizzle.
• Add rice and sauté them for a minute.
• Add 2 cups of water, salt and lemon juice; mix well.
• Let the water come up to a boil. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes covered.
• Then turn off the heat. Let it stand for 10 minutes covered. Then open the lid and fluff up the rice

Notes

For making jeera rice in Instant pot, the water amount can be adjusted as per your liking texture of rice. I have tried with 1:1 for rice: water. This gives al-dente (meaning little bit on kachha side). At home, we prefer perfectly cooked, soft grains. Hence the water amount is little more. 

Nutrition

Calories: 265kcal | Carbohydrates: 50g | Protein: 4.7g | Fat: 4.6g | Saturated Fat: 2.6g | Cholesterol: 10mg | Sodium: 205mg | Potassium: 101mg | Fiber: 1g | Vitamin A: 3% | Vitamin C: 1% | Calcium: 4% | Iron: 8%

*Nutrition information is a rough estimate for 1 serving

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