Jeera rice recipe in pressure cooker with step by step photos and a recipe video. Simple, aromatic & fluffy rice that can be made quickly within 30 minutes.
Table of Contents
What is Jeera Rice?
Literally, Jeera is the “Hindi” name for “Cumin”. It is also known as “Cumin rice”. Zeera rice is one of the popular rice dishes that is mostly ordered in Indian restaurants.
To make Jeera rice, sauté the whole spices and cumin in ghee (clarified butter) and add rice and pressure cook for 3-4 whistles. So simple yet the aroma and flavors of Jeera rice are amazing.
It tastes amazing when paired up with Dal fry or any curry. Whenever I want to cook something special but a quick dish on weekends this Jeera rice and dal fry are my first choice.
You can prepare this quick Jeera rice for the kids’ lunch box. Pair it up with paneer masala, mushroom masala, or any non-veg curry like Chicken Korma or Chicken masala.
If you have leftover rice, you can flavor it with cumin and the whole spices. Just saute the cumin and whole spices in the ghee/clarified butter, add the leftover rice and mix it gently for 2 minutes. Jeera rice is ready to serve.
Recipe features:
- Quick & easy to make – You can make it within 30 minutes.
- Easy to customize – You can add or skip the ingredients as per your taste.
- Make-ahead recipe – You can make it ahead of time. Store it in an airtight container in the refrigerator. Consume within 2 days.
- Fewer ingredients required to make it.
Ingredients to make Jeera rice
- Basmati rice – Use long-grain aged basmati rice. Basmati rice has its own beautiful aroma. But you can also cook it with any other variety of long grain rice.
- Ghee/Clarified butter – This is the key ingredient that makes it aromatic, rich & flavorful. It will give you restaurant-style jeera rice at home. Do not skip it. But if you are vegan then you can use either vegan butter or oil.
- Cumin – Cumin (or jeera) is the main ingredient and it flavors the rice.
- Green chilies – It is completely optional. If you do not prefer spicy then skip adding it.
- Salt – To flavor the rice. Add it according to taste.
- Whole spices – Cinnamon, bay leaf, mace, cloves, and green cardamom flavors the rice. The addition of whole spices to the tempering flavors Jeera rice. So, add whatever you have in your kitchen pantry.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Cooking Tips:
- If you want to make restaurant-style jeera rice then you will have to use long-grain, aged basmati rice. The aroma of basmati rice increases the flavor of the dish.
- Soak the basmati rice in water for 30 minutes before you start cooking it.
- Every rice is different. For me, the ratio of 1:1.5 works but sometimes the rice may require more or less water. So the ratio may be 1:2 or 1:1.25.
- Use Ghee/clarified butter instead of oil for making Jeera rice. This is important as it increases the flavor of the overall dish makes it more delectable.
- Add whatever whole spices you have. But add at least a few whole spices to the tempering.
- If you prefer less spicy then reduce the green chili in the recipe.
- Do not increase the quantity of Jeera/cumin in the recipe.
How to make Jeera rice in pressure cooker
Preparations
- Rinse the rice 2-3 times under tap water until the water runs clear. Soak it in water for 30 minutes.
- After 30 minutes drain off the excess water from the rice using a colander.
- Keep all the whole spices, cumin and green chili ready.
Making the cumin rice:
- Heat 2 tsp of ghee/clarified butter in the pressure cooker. Keep the flame on low.
- Add the whole spices and saute it for a minute. Once it starts to release its aroma in hot oil, immediately add cumin.
- Let the cumin crackle in hot oil.
- Next, add green chilies. Saute for a minute. Be careful not to burn the whole spices.
- Add the rice. Gently fry the rice in ghee for a minute. Make sure the rice grains are coated well with the ghee.
- Now add water & salt and pressure cook for 3-4 whistles. Switch off the flame.
- Let the pressure settle down on its own. Open the lid of the pressure cooker.
- Using a fork fluff up the rice. Cumin rice is ready to serve.
- Garnish it with coriander leaves.
- Serve Jeera rice with Dal fry or any Curry.
Storage Suggestions:
- Let the jeera rice cool down completely. Transfer it to an air-tight container. Store it in the refrigerator.
- Consume within 2 days.
- Whenever ready to consume, just sprinkle some water over it & reheat it in the microwave.
Jeera rice recipe (Pressure Cooker) | Restaurant Style Jeera Rice recipe
Jeera rice recipe in pressure cooker with step by step photos and a recipe video. Jeera rice also known as Cuminrice or Zeera rice is a popular rice dish. Thissimple, quick & easy restaurant-styleJeera rice can be made quickly in a pressurecooker within 30 minutes.
Servings 3 people
Calories 250kcal
Equipment
- Pressure Cooker
Ingredients
- 1 cup basmati rice (long grain aged basmati rice)
- 2 tsp ghee/clarified butter you can also use refined oil or vegan butter
- 1 tsp cumin (jeera)
- 2 green chilies, slit (optional)
- salt to taste
Whole spices:
- 1 bay leaf (tej patta)
- 1 black cardamom (badi elaichi)
- 1 green cardamom (choti elaichi)
- 1- inch cinnamon (dalchini)
- 1 petal mace (javitri)
- 2 cloves (laung)
Instructions
Preparations to be done for making Jeera rice:
- Rinse the rice 2-3 times under tap water till the water runs clear. Soak it in water for 30 minutes.
- After 30 minutes drain off the excess water from the rice using a colander.
- Keep the whole spices, cumin and green chili ready.
Making the Jeera rice:
- Heat 2 tsp of ghee/clarified butter in the pressure cooker over low heat.
- Add the whole spices and saute it for a minute. Once it starts to release its aroma in hot oil immediately add cumin.
- Let the cumin crackle in hot oil.
- Next, add green chilies. Saute for a minute. Be careful not to burn the whole spices.
- Add the rice. Gently fry the rice in ghee for a minute. Make sure the rice grains are coated well with the ghee.
- Now add water & salt and pressure cook for 3-4 whistles. Switch off the flame.
- Let the pressure settle down on its own. Open the lid of the pressure cooker.
- Using a fork fluff up the rice. Jeera rice is ready to serve.
- Garnish Jeera rice with coriander leaves.
- Serve Jeera rice with Dal fry or Any Curry.
Video
Notes
- If you want to make restaurant-style jeera rice then you will have to use long-grain, aged basmati rice. The aroma of basmati rice increases the flavor of the dish.
- Soak the basmati rice in water for 30 minutes before you start cooking it.
- Every rice is different. For me, the ratio of 1:1.5 works but sometimes the rice may require more or less water. So the ratio may be 1:2 or 1:1.25.
- Use Ghee/clarified butter instead of oil for making Jeera rice. This is important as it increases the flavor of the overall dish makes it more delectable.
- Add whatever whole spices you have. But add at least a few whole spices to the tempering.
- If you prefer less spicy then reduce the green chili in the recipe.
- Do not increase the quantity of Jeera/cumin in the recipe.
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Delicious!!!