Jeera Rice is a popular rice dish made by cooking basmati rice along with whole spices and then tempering with cumin seeds and green chilies. It is also called as Cumin Rice, it is one of the most ordered dishes in most Indian restaurants. Let us learn to make Jeera Rice with step by step pictures and video.
I can assure you to get perfect jeera rice every time following this recipe. Jeera rice is one of the most popular dish in restaurants flavored with jeera or cumin and whole spices. This is a best recipe for beginners, bachelors, when work keeps us busy, or feeling lazy. The flavors of jeera and spices can make the meal splendid and can cover up any sake.
About Jeera Rice
Jeera Rice – ‘Jeera’ translates to ‘cumin’ in English. Rice is cooked / tempered with jeera as main ingredient hence the name Jeera Rice. This recipe makes the Perfect Jeera Rice every time under 30 minutes.
Jeera Rice is made by cooking basmati rice with jeera (cumin) & other spices and mixing with the tempered jeera & chili. It can be cooked either in pressure cook method or open pot method. Both are simple I have posted here recipe for both home style and restaurant style.
Cumin or jeera is a very good natural remedy for all digestive problems. It has a lot of medicinal value that even consuming plain jeera water as so many benefits.
Cumin Rice is a very simple rice preparation which can be done in a jiffy pairs up well with many side dishes. I served it along with a simple dal and mushroom do pyaza.
I have endless love towards North Indian cuisine and by now regular readers must have noticed that. So I keep trying North Indian dishes and this cumin rice has become our staple these days.
Jeera rice is a flavorful popular Indian rice meal commonly cooked at homes and ordered frequently at the restaurants. Though the recipe varies a bit in each house hold this rice is very simple and easy to make.
Video
Jeera Rice Ingredients
- Basmati Rice : Basmati rice is the recommended rice for this recipe. However, if you run short of Basmati rice, we can use regular rice. I have tried with India Gate Dubar / Super, Kohinoor, Daawat and all turned out to be good.
- Cumin Seeds – Jeera : The flavor of this rice recipe comes from Jeera. Apart from adding flavur, Jeera aids in digestion as well.
- Spices : I have used bay leaf, green cardamom, cloves, star anise in this recipe. Javitri (mace) is optional. Add saffron or turmeric if you want colored or a varied flavor of it. You can even add black cardamom.
2 ways to make Jeera Rice
1.One pot Jeera Rice / Jeera Pulao
This One Pot Jeera Rice is quick to make also perfect to suit for begineers and bachelors who don’t want to spend much time in the kitchen. In this method all the spices are added along with basmati rice then a tempering is done with cumin seeds and green chili. I prefer pressure cooker or instant pot when I am pressed for time as its easy and quick.
- Pressure cooker method: This is the method I have given below with accurate measures for water and rice. The cooked Jeera Rice in this method is also called jeera pulao.
- Instant pot method: For Instant pot method : Rinse rice and soak rice for 20 mins. All other ingredient measures are all the same as pressure cooker method. You can use 1(rice):2(water) ratio. First press saute mode heat ghee add all the spices along with green chilli then fry until its fragrant. Add drained rice to it, fry for a minute. Add required salt and water, mix well. Secure with lid – Set to pressure cooker mode in high for 10 mins. Once the timer beeps and comes to 0, immediately release pressure manually. Once timer is 0, it automatically goes to keep warm mode. Press the button to manually release pressure immediately after the timer goes to 0. Open and fluff it up. Serve hot or keep in keep warm mode! Check how to make basmati rice in instant pot.
2.Restaurant style Jeera Rice
This method works great when you have leftover rice or precooked basmati rice. This method is often used in restaurants as they always have precooked basmati rice in stock. So tempering can be done instantly when they have orders.
I personally prefer this method though it takes time compared to the first method. The flavor of rice is too good just as in restaurants.
It goes well with
Dal Makhani
Mushroom Do Pyaza
Paneer Butter Masala
Dal Fry
Kadai Mushroom , Kadai Paneer etc
Check for more side dishes here.
How to make Jeera Rice Step by Step
Open pot method(Restaurant style)
Cooking rice
1.Rinse 1 cup basmati rice well and soak for 15-30 minutes, Set aside.
2. In a pan heat 4 cups water and let it to boil.
3.Once it starts to boil drain water from rice and add it.
4.Add salt to taste along with 1/2 inch cinnamon, 2 cloves, 1 cardamom, 1 small bay leaf and 1 star anise. Check the water it should be a bit salty.
5.Cook till its soft and tender with each grains separated.
6.This may take from 6-8 minutes depending upon the variety of basmati rice.
7.You can see the rice grains they are separate but not al dente. I usually cook it soft to avoid any digestion problems.
Check my how to cook perfect basmati rice post for detailed instructions and video.
8.Drain the rice to a colander, fluff it up and set aside to cool. Bring it to room temperature.
Tempering jeera rice
9.Heat 2 teaspoon oil, 2 tablespoon ghee in a tadka pan and add 2 teaspoon cumin seeds let it crackle then add 1 green chili chopped. Switch off.
10.Add this tadka to cooked rice. Add 1 tablespoon extra ghee if you feel the rice is too dry.
Mixing with rice
11.Tadka is added to jeera rice.
12.Add little rice to the tadka pan, mix it then add it to the bowl. This is to polish off the remaining tadka sticking to the pan.
13.Mix it with a fork gently without breaking the rice.
14.Chop 1 tablespoon coriander leaves.
15.Add it to rice. Your jeera rice is ready!
Serve hot with your choice of side dish or gravy.
Pressure cooker method
- In a mixing bowl – take 1 cup basmati rice, add water to it and soak for 15 minutes, Set aside.
- Rinse it well, drain and add it to the pressure cooker along with 1 no bay leaf, 1 no green cardamom, 1/2 inch stick cinnamon, 2 no cloves, 1 no star anise.
- Pressure cook for 2-3 whistles in medium flame. Once pressure releases fluff up the rice and add salt.
- Heat ghee in a kadai, if you want you can add little oil too. Add jeera and green chilli let it crackle. Add it to rice.
- Mix it, finally add coriander leaves and mix well.
Serve hot!
Expert Tips
- Rice: Use good quality and aged basmati rice. Rinse it thoroughly twice or thrice before use to get non sticky rice when cooked. Soak for 15-20 minutes.
- Rice to water measure : Use not more than 2 cups of water for pressure cook method.
- Frying jeera and rice : The rice is more flavorful when it is added at the time of jeera crackling. Use fork instead of spoon/ laddle while mixing rice, else rice may break more. Ghee, cashews add more flavor and taste.
- You can add cashews fried in ghee too to make it a even more rich one pot meal.
- Make sure to drain and fluff the rice.
- Adding ghee enhances the flavor.
- Soak the rice for 15 minutes to ensure fast cooking also soft grains without much sticking.
Serving & Storing Suggestions
Garnish it with with coriander leaves and serve it as a meal in lunch. Jeera rice has to be consumed on the same day of making. If you have left outs, refrigerate and then steam it lightly / heat with microwave before serving on the next day.
FAQS
1. What is Jeera Rice?
Jeera rice is Indian cumin rice made by cooking basmati rice with jeera (cumin) & other spices and mixing with the tempered jeera & chili. Not so many meals that are all – cook friendly, eater friendly and digestion friendly. In my experience, Jeera Rice is one such meal which is simpler to cook, liked by all ages and gives the pleasure of serving & having a nice platter! Jeera rice happens to be at our menu at least once a week and that too mostly on Saturdays when we prefer veg rich, aromatic & simple meal! It could be a one rice meal when we make at homes for the family or could be an accompaniment as main course with Indian breads / starters / dessert during get together and other special occasions.
2. How to make Perfect Jeera Rice?
You can make jeera by using 2 methods : Pressure cooker method and One pot method. Both these methods using my recipe yields perfect jeera rice just as in restaurants.
3. What is the difference between pressure cook method and restaurant style method?
In pressure cook method, rice is cooked along with spices and water together. In restaurant style rice the rice is cooked in boiling water seperately in an open pan and then mixed with tempering like jeera and chilli. Method of cooking rice is the variation.
4. Why does a layer of rice sticks at the bottom?
Layer of rice sticks when the water is less.
5. Why is my rice starchy or sticky?
Overcooked rice or excess water usage will lead to sticky / starchy rice. Fry it in a pan for 3-5 mins to make it less sticky.
6. Any variations you can try?
You can add cashews or even onions. Some of the restaurants serve as Onion Jeera rice. Use spring onion / onion while tempering and add in the rice. Punjabi style makes it colored with saffron or turmeric powder.
7. Can I cook Jeera rice in Instant pot?
Yes – Use 2 cups water for 1 cup rice and set timer for 10 mins. Detailed instruction given in the introduction.
8. Is Jeera rice and Cumin rice same?
Yes Jeera rice and Cumin rice are one and the same just that the name differs. Jeera translates to cumin in English hence the name Jeera rice also called as Cumin rice.
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📖 Recipe Card
Jeera Rice Recipe
Ingredients
Ingredients for Pressure Cooker Method
- 1 cup basmati rice
- 2 cups water
- 1 bay leaf
- 1 green cardamom
- 1/2 inch cinnamon
- 2 no cloves
- 1 no star anise
- coriander leaves for garnish
- salt to taste
Ingredients for Open Pot Method
- 1 cup rice
- 4 cups water
- 1 small bay leaf
- 2 cloves
- 1/2 inch cinnamon
- 1 green cardamom
- coriander leaves for garnish
- salt to taste
To temper:
- 2 teaspoon oil
- 2 tablespoon ghee
- 2 heaped teaspoon jeera
- 1 no green chilli small finely chopped
Instructions
Open Pot Method:
- Rinse 1 cup basmati rice well and soak for 15-30 minutes, Set aside.
- In a pan heat 4 cups water and let it to boil.
- Once it starts to boil drain water from rice and add it.
- Add salt to taste along with 1/2 inch cinnamon, 2 cloves, 1 cardamom, 1 small bay leaf and 1 star anise. Check the water it should be a bit salty.
- Cook till its soft and tender with each grains separated.
- This may take from 6-8 minutes depending upon the variety of basmati rice.
- You can see the rice grains they are separate but not al dente. I usually cook it soft to avoid any digestion problems.
- Drain the rice to a colander, fluff it up and set aside to cool. Bring it to room temperature.
- Heat 2 teaspoon oil, 2 tablespoon ghee in a tadka pan and add 2 teaspoon cumin seeds let it crackle then add 1 green chili chopped. Switch off.
- Add this tadka to cooked rice. Add 1 tablespoon extra ghee if you feel the rice is too dry.
- Add little rice to the tadka pan, mix it then add it to the bowl. This is to polish off the remaining tadka sticking to the pan.
- Tadka is added to jeera rice.
- Mix it with a fork gently without breaking the rice.
- Chop 1 tablespoon coriander leaves.
- Add it to rice. Your jeera rice is ready!
- Serve hot with your choice of side dish or gravy.
Pressure Coooker Method:
- In a mixing bowl – take basmati rice ,add water to it and soak for 15mins, Set aside.
- Rinse it well, drain and add it to the pressure cooker along with cardamom, cinnamon, bay leaf and star anise.
- Pressure cook for 4 whistles in low medium flame. Once pressure releases fluff up the rice and add salt.
- Heat ghee in a kadai, if you want you can add little oil too. Add jeera and green chilli let it crackle. Add it to rice.
- Mix it, finally add coriander leaves and mix well. Serve Jeera Rice hot!
Video
Notes
- Rice: Use good quality and aged basmati rice. Rinse it thoroughly twice or thrice before use to get non sticky rice when cooked. Soak for 15-20 minutes.
- Rice to water measure : Use not more than 2 cups of water for pressure cook method.
- Frying jeera and rice : The rice is more flavourful when it is added at the time of jeera crackling. Frying rice is optional for fried rice seekers. Use fork instead of spoon/ laddle while mixing rice, else rice may break more. Ghee, cashews add more flavor and taste.
- You can add cashews fried in ghee too to make it a even more rich one pot meal.
- Make sure to drain and fluff the rice.
- Adding ghee enhances the flavour.
- Soak the rice for 15mins to ensure fast cooking.
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