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.
- 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.
- 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.
- Instant pot jeera rice – This method is similar to the one-pot method. Instead, we are cooking into the electric pressure cooker.
- 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.
How to make cumin rice (one pot, stovetop method)
- Wash the basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.
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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.
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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.
- 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.
- 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.
- 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)
- Wash the rice under running cold water till water runs clear.
- After 20 minutes, drain the rice.
- Take the rice in a pan.
- Check the rice grain, it should be cooked.
- Then spread the rice on a large plate. 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.
- Once hot add cumin seeds.
- Roast with stirring constantly till cashews are light brown in color.
- Then add cooked rice and chopped cilantro.
- Stir very gently till everything is mixed and incorporated well.
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?
- 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.
- 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.
- Then add soaked, drained rice and mix.
- Add water.
- Add salt and lemon juice. Stir to combine.
- 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.
- 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)
- 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.
- 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.
- Add cumin seeds and let them sizzle and fry till they are golden brown in color.
- Add this tempering to the rice. Also, add salt.
- Add water and lemon juice.
- 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.
- Cover the inner container with the lid.
- 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.
- 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.
Recipe Card
Jeera Rice Recipe
Ingredients
- 1 cup Basmati rice
- 1 tablespoon Ghee (clarified butter)
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon stick
- 2 teaspoons Cumin seeds
- ½ teaspoon Salt
- ½ teaspoon Lemon juice or Lime juice
- 2 cups Water
Instructions
- Take basmati rice in a strainer and rinse under running cold water until the water runs clear. Soak rice in enough water for 15-20 minutes.
- After that, drain the soaking water and discard. Let the rice grain dry out for 5-10 minutes and meantime prep the ingredients.
- Heat the ghee in a saucepan on medium heat. Once hot add whole spices (cloves, cinnamon and bay leaves). Saute for 40-50 seconds or until you get a nice aroma of the spices.
- Add cumin seeds and let them sizzle. Cumin seeds will turn light brown and becomes fragrant.
- Add drained rice and saute for 1 minute.
- Add water, salt and lime juice. Let the water come to a boil.
- As soon as it starts boiling, LOWER the to lowest possible, and cover the pan with a lid. Cook for 17 minutes without opening the lid.
- Turn off the stove and let the rice rest covered for 10 minutes.
- Then open the lid and fluff up the rice gently.
Notes
- Soaking the rice step gives a fluffy and soft texture, so I would not skip it.
- Don’t burn the cumin seeds otherwise, they taste bitter. Be careful and keep an eye on it, cumin seeds tend to burn easily. So saute for a few seconds only until they turn brown in color.
- Resting the cooked jeera rice for 10 minutes (covered) is an important step. During this time, rice grains will firm up and they do not break as you fluff up later. The piping hot rice grains are fragile and if your fluff them up right away without resting, they will get mushy.
- Do not stir or open the lid to take a peek while the rice is cooking (covered).
- A few drops of lime or lemon juice keep the rice grain white and prevent them from getting a yellow hue.
Deeps @ Naughty Curry
the rice grains are cooked perfectly! did u use a pressure cooker?
Kanan
No I did not use pressure cooker. As said in recipe, I used heavy bottom pan and lid to cook rice.
anthony stemke
This is a lovely rice dish with the jeera. I make a Jeera Aloo which is fine, so I definately want to try this.
Thank You.