Last Updated on September 16, 2021
Jeera rice is a popular dish made by cooking basmati rice with jeera (cumin) & other spices and flavored with the tempering. There are 2 ways to make it : home style and restaurant style. Easy quick and flavourful cumin rice in 2 methods with step by step pictures and video.
Jeera rice recipe one of the most popular dish in restaurants. Jeera rice is flavoured with jeera or cumin and whole garam masala spices. This is a best recipe for beginners, bachelors, when work keeps us busy, or feeling lazy. The flavours of jeera and spices can make the meal splendid and can cover up any sake. Cumin rice is a very simple rice preparation which can be done in a jiffy pairs up well with many sidedishes.I served it along with a simple north indian style dal and mushroom do pyaza.
I have endless love towards north indian cuisine and by now regular readers must have noticed that. It is a flavourful popular Indian rice meal commonly cooked at homes and ordered frequently at the restaurants.
Check my how to cook perfect basmati rice post for detailed instructions and video.
About Jeera Rice
Jeera translates to cumin in English. Rice is cooked / tempered with jeera as main ingredient hence the name jeera rice. It is also called as cumin rice, it is one of the most ordered dishes in most Indian restaurants.
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.
Jeera rice is made by cooking basmati rice with jeera (cumin) & other spices and mixing with the tempered jeera & chilli. Jeera rice 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.
Ingredients
- Basmati Rice : Use aged 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.
- Jeera : The flavour of this rice recipe comes from Jeera. Apart from adding favour, Jeera aids in digestion as well. Do not use ground Jeera.
- 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 flavour of it.
2 ways to make jeera rice
1.One pot jeera rice / jeera pulao recipe :
This one pot jeera rice is quick to make also perfect to suit for begineers and bachelors who dont want to spend much time in the kitchen. In this method all the spices are added along with basmati rice including jeera and cook together either in pressure cooker or one pot. I prefer pressure cooker or instant for this 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: No need to presoak for this method.For Instant pot method other 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 unil its fragrant.Add rinsed and 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!
2.Restaurant style jeera rice recipe:
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 flavour 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 sidedishes here.
Jeera rice
Ingredients
Ingredients for Pressure Cooker Method
- 1 cup basmati rice
- 2 cups water
- 1 no bay leaf
- 1 no green cardamom
- 1/2 inch stick cinnamon
- 2 no cloves
- 1 no star anise
- coriander leaves for garnish
- salt to taste
Ingredients for Open Pot Method
To temper:
- 2 tsp oil
- 2 tbsp ghee
- 4 cups water
- 2 heaped tsp jeera
- 1 no green chilli small finely chopped
- 1 cup rice
Instructions
Pressure Coooker Method:
- In a mixing bowl – take basmati rice ,add water to it and soak for 15mins,Set aside.
- Rinse i t well, drain and add it to the pressure cooker along with cardamom,cinnamon,bayleaf 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 hot!
Open Pot Method:
- Rinse basmati rice well and soak for 10-15mins,Set aside.Now get ready with the spices.In a pan heat water and let it to boil.
- Once it starts to boil add the rice,required salt and spices and let it cook.
- Cook till its soft and tender with each grains seprated.Drain the rice, fluff it up and set aside.Heat oil + ghee in a tadka pan and add the ingredients listed under ‘to temper’.Let jeera crackle then add green chillies.
- Add the tempering to cooked rice, Mix well.Then add chopped coriander leaves and give a quick mix.
- Serve hot with your choice of side dish or gravy.
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 flavour 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.
If you have any more questions about this jeera rice do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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How to make Jeera Rice Step by Step Method
Pressure coooker method
- In a mixing bowl – take basmati rice ,add water to it and soak for 15mins,Set aside.
- Rinse i t well, drain and add it to the pressure cooker along with cardamom,cinnamon,bayleaf 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 hot!
Open pot method(Restaurant style)
- Rinse basmati rice well and soak for 10-15mins,Set aside.Now get ready with the spices.In a pan heat water and let it to boil.
- Once it starts to boil add the rice,required salt and spices and let it cook.
- Cook till its soft and tender with each grains seprated.Drain the rice, fluff it up and set aside.Heat oil + ghee in a tadka pan and add the ingredients listed under ‘to temper’.Let jeera crackle then add green chillies.
- Add the tempering to cooked rice, Mix well.Then add chopped coriander leaves and give a quick mix.
Serve hot with your choice of side dish or gravy.
Pro 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 flavourful 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 flavour 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 15 mins to ensure fast cooking also soft grains without much sticking.
Serving & Storing Suggestions
Garnish the Jeera Rice 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 & chilli.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 Jeera Rice? Jeera rice and Cumin rice same?
You can make jeera by using 2 methods : Pressure cooker method and One pot method. Refer above ofor detailed step by step instructions. 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.
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.
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