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Close-up image of jeera rice served on a plate.
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5 from 1 vote

Jeera rice in Pressure Cooker (Cumin Rice)

Quick and easy jeera rice recipe made perfectly in a pressure cooker. Also known as cumin rice, it's fluffy, flavorful, and ready in under 30 minutes. Simple, delicious, and satisfying, perfect for busy weeknights or special occasions. Here's a step-by-step guide with pictures and a quick video tutorial. Serve with this restaurant-style dal fry or any of your favorite curry.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main
Cuisine: Indian
Servings: 3 people
Calories: 250kcal
Author: Preeti

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup basmati rice (long grain aged basmati rice)
  • 2 teaspoon ghee/clarified butter you can also use refined oil or vegan butter
  • 1 teaspoon cumin (jeera)
  • 2 green chilies, slit (optional)
  • ½ teaspoon salt to taste

Whole spices:

  • 1 bay leaf (tej patta)
  • 1 black cardamom (badi elaichi)
  • 2 green cardamoms, slightly open them (choti elaichi)
  • 1- inch cinnamon (dalchini)
  • 1 petal or mace (javitri)
  • 2 cloves (laung)

Instructions

Prepping the rice and ingredients

  • 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 the excess water from the rice in a colander.
  • Have all the whole spices, cumin, and green chili (optional) ready.

Making the Pressure Cooker Jeera Rice (Cumin Rice)

  • Heat 2 teaspoons of ghee or clarified butter in the pressure cooker over low heat. Add the whole spices and sauté them for a minute. Once they begin to release their aroma in the 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, ensuring each rice grain is well coated with ghee.
  • Now add water and salt, then pressure cook for 2 whistles. Turn off the heat.
  • Let the pressure settle down on its own. Open the lid of the pressure cooker. Fluff the rice with a fork. Your cumin rice is ready to serve. Garnish it with coriander leaves. Serve as a side dish with any of your favorite curries.

Video

Notes

  1. To make Jeera rice with leftover rice - Saute the cumin and whole spices in the ghee/clarified butter, add the leftover rice, and mix it gently for 2 minutes or until warm. Jeera rice is ready to serve.
  2. If you want to make restaurant-style jeera rice, using long-grain, aged basmati rice is essential. The aroma of basmati rice enhances the flavor of this dish.
  3. Soak the basmati rice in water for 30 minutes before you start cooking it.
  4. 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.
  5. Use Ghee/clarified butter instead of oil for making Jeera rice. This is important as it increases the flavor of the overall dish making it more delectable.
  6. If you do not have all the whole spices mentioned in the ingredients, add whatever whole spices you have to the tempering.
  7. Do not increase the quantity of Jeera/cumin in the recipe.
  8. Read our full nutrition disclaimer here.
  9. Storage Suggestions: 
    1. Store it within 2 hours of cooking. Let the jeera rice cool down completely. Transfer it to an air-tight container. Store it in the refrigerator.
    2. Consume within 2 days.
    3. Whenever ready to consume, just sprinkle some water over it & reheat it in the microwave.

Nutrition

Calories: 250kcal