Jeera rice recipein 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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main
Cuisine: Indian
Servings: 3people
Calories: 250kcal
Author: Preeti
Equipment
Pressure Cooker
Ingredients
1cupbasmati rice(long grain aged basmati rice)
2teaspoonghee/clarified butteryou can also use refined oil or vegan butter
1teaspooncumin(jeera)
2green chilies, slit(optional)
salt to taste
Whole spices:
1bay leaf(tej patta)
1black cardamom(badi elaichi)
1green cardamom(choti elaichi)
1-inchcinnamon(dalchini)
1petal mace(javitri)
2cloves(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 teaspoon 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.