Water2 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
1tablspoonCilantro or coriander leavesChopped, for garnishing (optional)
1tablespoonCashew nuts(for restaurant style version only)
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
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.