The recipe of Jeera Rice that I have shared is similar to that making of pulao. So this Jeera rice can also be called as Jeera pulao. Preparing Jeera Rice in pressure cooker is very quick and the rice absorbs all the flavours of jeera/ cumin seeds and the whole spices really well as everything is cooked together. Whenever the guests come suddenly or you have less time, you can make Cumin Rice which tastes great with any Dal, especially with Yellow Dal Tadka or Rajma or any gravy based Curry like Shahi Chole, Paneer Labaabdaar etc.
Finally, I would like you to visit and try more Rice recipes like Vegetable Pulao Recipe, Mango Rice Recipe etc.
Instructions for how to make Jeera Rice:
- Firstly, take 1 cup basmati rice in a bowl and rinse 3 to 4 times in water or till the water runs clear of starch.
- Heat 2 tsp ghee or oil in a pressure cooker and then add 1.5 teaspoons jeera/cumin seeds. The cumin will begin to crackle.
- Add all the whole spices – 1 inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 Bay leaf /tej patta and 2 to 3 cloves. Fry for a few seconds till the spices become aromatic. Do not burn the spices.
- Immediately add the soaked rice. Then lower the flame. Stir and saute the rice for 1 to 2 minutes so that the ghee or oil coats each rice grain.
- Add 1.5 cups of water or as required depending on the quality of rice.
- Add salt to taste and add 1/2 tsp ground black pepper. Stir very well. Check the taste of the water and it should taste a bit salty.
- Cover and pressure cook for 1 whistle on medium flame. Release the pressure immediately and open the lid.
- When the rice is done, gently fluff the rice with a fork.
- Add 2 tbsp chopped fresh coriander leaves and Cumin Rice is ready to serve.
- Enjoy Jeera Rice with dal, Rajma or any gravy based curry.
1. Firstly, take 1 cup basmati rice in a bowl and rinse 3 to 4 times in water or till the water runs clear of starch.
2. Then soak the basmati rice in water for 15-20 minutes.
3. Heat 2 tsp ghee or oil in a pressure cooker and then add 1.5 teaspoons jeera/cumin seeds. The cumin will begin to crackle.
4. Add all the whole spices – 1 inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 Bay leaf /tej patta and 2 to 3 cloves. Fry for a few seconds till the spices become aromatic. Do not burn the spices.
5. Immediately add the soaked rice. Then lower the flame. Stir and saute the rice for 1 to 2 minutes so that the ghee or oil coats each rice grain.
6. Add 1.5 cups of water or as required depending on the quality of rice.
7. Add salt to taste and add 1/2 tsp ground black pepper. Stir very well. Check the taste of the water and it should taste a bit salty. You can also add 5 to 6 black peppercorns instead of ground black pepper.
8. Cover and pressure cook for 1 whistle on medium flame. Release the pressure immediately and open the lid.
9. When the rice is done, gently fluff the rice with a fork.
10. Add 2 tbsp chopped fresh coriander leaves and cumin rice is ready to serve. Enjoy Jeera Rice with dal, Rajma or any curry.
Tips:
- Always use good quality basmati rice to get extra long grains of rice, fluffy and non sticky jeera rice or pulao.
- Soaking rice ensures that the grains expand and cook really well.
- You can also add 5 to 6 black peppercorns instead of ground black pepper.
- For most rice varieties, the rice to water ratio is generally 1:2 if you are preparing in Kadai/Pot and 1:1.5 if you are preparing in Pressure cooker. However, this ratio can vary, depending on the particular type of rice used or the cooking method used.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup basmati rice in a bowl and rinse 3 to 4 times in water or till the water runs clear of starch.
2. Then soak the basmati rice in water for 15-20 minutes.
3. Heat 2 tsp ghee or oil in a pressure cooker and then add 1.5 teaspoons jeera/cumin seeds. The cumin will begin to crackle.
4. Add all the whole spices – 1 inch cinnamon, 1 black cardamom, 2 green cardamoms, 1 Bay leaf /tej patta and 2 to 3 cloves. Fry for a few seconds till the spices become aromatic. Do not burn the spices.
5. Immediately add the soaked rice. Then lower the flame. Stir and saute the rice for 1 to 2 minutes so that the ghee or oil coats each rice grain.
6. Add 1.5 cups of water or as required depending on the quality of rice.
7. Add salt to taste and add 1/2 tsp ground black pepper. Stir very well. Check the taste of the water and it should taste a bit salty. You can also add 5 to 6 black peppercorns instead of ground black pepper.
8. Cover and pressure cook for 1 whistle on medium flame. Release the pressure immediately and open the lid.
9. When the rice is done, gently fluff the rice with a fork.
10. Add 2 tbsp chopped fresh coriander leaves and cumin rice is ready to serve. Enjoy Jeera Rice with dal, Rajma or any curry.
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